Pesara Biyyam Nooka Upma | Whole Moong and Rice Rava Upma

I am back with yet another recipe that is rich in plant-based protein. Pesara Biyyam Nooka Upma is a traditional recipe from Andhra of upma made with coarsely ground whole moong and rice.

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In Andhra, we make a whole lot of upmas apart from the popular Suji Upma or Rava Upma and a lot of these use rice rava (called biyyam nooka in Telugu) or coarsely ground rice. One such upma is this Pesara Biyyam Nooka Upma from the Guntur district of Andhra Pradesh.

Made with rice rava and whole moong pulsed to bits, this delicious and filling upma is vegan, gluten-free, and high in protein. It is served as breakfast and keep you full through to lunch.

Some Tips to Make Whole Moong and Rice Rava Upma

• Pulse rice till it resembles very grainy rava (like coarse daliya). Ensure it is not powdery.
• Grind whole moong till it breaks down into small pieces. Do not powder it.
• You need to cook the Upma on low flame so that the rice and moong cooks well; so patience is the key.
• This dish needs a good amount of ginger to aid digestion.
• All you need to enjoy this hearty Pesara Biyyam Nooka Upma is some dahi and/or pickle.

Other Upma Recipes from South India

• Andhra Uppu Pindi | Uppudu Pindi | Rice Rava and Moong Dal Upma
• Biyyam Rava Challa Upma | Majjiga Upma
• Pindi Pulihora | Andhra Rice Rava Upma with Tamarind
• Arisi Upma: Fragrant, Spicy Rice Rava Upma from Tamil Nadu

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How to Make Pesara Biyyam Nooka Upma

1. Making the Whole Moong and Rice Rava
   1. Pulse 1/2 cup rice (~125 gms) to a coarse powder. Ensure you do not grind it too fine.
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   2. Grind 1/2 cup whole moong (~125 gms) to a coarse bits.
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   3. Mix the two ravas together.
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2. Making the Pesalu Biyyam Nooka Upma
   1. In a heavy-bottomed vessel, over medium flame, heat 1 tbsp oil.
   2. Add 1 tsp mustard seeds and wait till they crackle.
   3. Now, add 2 tsp udad dal and stir-fry till it turns golden brown.
   4. Next, add 1 tsp cumin seeds and stir-fry for a few seconds.
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   5. Add 2 tsp chopped green chillies, 2 tsp copped ginger, and a few curry leaves.
   6. Stir-fry for a few seconds.
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   7. Add 3 cups water and some salt.
   8. Bring the water to a boil.
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   9. Lower the heat and add the rice+whole moong rava.
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   10. Mix well.
   11. Cover and cook on low flame till the water is absorbed and the upma is cooked. Stir at regular intervals or the upma will stick to the bottom of the vessel and char.
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3.  Serve immediately with Dahi or and Andhra pickle such as Avakai.

Recipe for Pesara Biyyam Nooka Upma (Pesalu Biyyam Upma)

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Pesara Biyyam Nooka Upma | Whole Moong and Rice Rava Upma

Aruna

This hearty, protein-rich Pesara Biyyam Nooka Upma is made with coarsely ground whole moong and rice. This traditional vegan, gluten-free recipe from the Guntur district of Andhra is served as breakfast with some dahi of pickle on the side.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Brunch, Snack

Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian

Servings 3 People

Calories 370 kcal

Equipment

• Wok or heavy-bottomed vessel with lid
• Spatula
• Knife
• Chopping Board

Ingredients

  

1x2x3x

• 1/2 Cup Rice (~125 gms)
• 1/2 Cup Whole Moong (~125 gms)
• 3 Cups Water

For Tempering

• 1 tbsp Oil (Sesame Oil, preferred)
• 2 tsp Udad Dal
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 3-4 Green Chillies (Finely Chopped, ~2 tsp)
• 1" Ginger (Finely Chopped, ~2 tsp)
• A Few Curry Leaves

Other Ingredients

• Salt to Taste

Instructions

 

Making the Whole Moong and Rice Rava

• Pulse 1/2 cup rice (~125 gms) to a coarse powder. Ensure you do not grind it too fine.
• Grind 1/2 cup whole moong (~125 gms) to a coarse bits.
• Mix the two ravas together.

Making the Pesalu Biyyam Nooka Upma

• In a heavy-bottomed vessel, over medium flame, heat 1 tbsp oil.
• Add 1 tsp mustard seeds and wait till they crackle.
• Now, add 2 tsp udad dal and stir-fry till it turns golden brown.
• Next, add 1 tsp cumin seeds and stir-fry for a few seconds.
• Add 1 tsp chopped green chillies (3-4 chillies), 1 tsp chopped ginger (1″ piece), and a few curry leaves.
• Stir-fry for a few seconds.
• Add 3 cups water and some salt.
• Bring the water to a boil.
• Lower the heat and add the rice+whole moong rava, and mix well.
• Cover and cook on low flame till the water is absorbed and the upma is cooked. Stir at regular intervals or the upma will stick to the bottom of the vessel and char.
• Serve the Pesara Biyyam Nooka Upma immediately with Dahi or and Andhra pickle such as Avakai.

Nutrition

Calories: 370 kcalCarbohydrates: 65 gProtein: 14 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 366 mgPotassium: 596 mgFiber: 10 gSugar: 4 gVitamin A: 94 IUVitamin C: 28 mgCalcium: 89 mgIron: 4 mg

Keyword Pesala Biyyam Upma, Pesara Biyyam Nooka Upma, Pesara Biyyam Upma, Upma, Whole Moong and Rice Upma

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!