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Challa Upma or Majjiga Upma is a tangy, gluten-free dish made by cooking rice rava (coarsely ground raw rice) in buttermilk.

Challa Upma | Majjiga Upma | Rice Rava and Buttermilk Upma

Aruna
Biyyam Nooka Challa Upma or Majjiga Upma is made by cooking Rice Rava (coarsely ground raw rice) in Buttermilk. The result is a tangy, creamy upma that is different from the usual and makes for a great one-dish meal or then a wonderful filling snack.
This gluten-free, vegetarian dish can also be easily adapted for a kidney diet or a renal diet. See Notes at the end of the recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main, Snack, Tiffin
Cuisine Gluten Free, Indian, Kidney Diet or Renal Diet, Vegetarian
Servings 4
Calories 267 kcal
Ingredients
  
  • 1 Cup Rice (Biyyam or Chawal)
  • 1 Cup Yogurt (Perugu or Dahi)
  • 1.5 Cups Water
  • 1 tsp Udad Dal (Husked Black Gram or Minapappu)
  • 1 tsp Chana Dal (Husked Bengal Gram or Senaga Pappu)
  • 1 tsp Mustard Seeds (Avalu or Rai)
  • 3 Dry Red Chillies (Endu Mirapakaya or Sukhi Lal Mirch)
  • 1/4 tsp Asafoetida (Inguva, or Hing)
  • 1.5 tbsp Oil (Sesame Oil preferred)
  • A Few Curry Leaves (Karivepaku, or Kadi Patta)
  • Salt to Taste
Instructions
 
Make Majjiga or Buttermilk
  • Whisk 1 cup yogurt till it is smooth.
  • Add 1.5 cups water and whisk well.
  • Set aside.
Make Rice Rava (Biyyam Nooka)
  • Pulse 1 cup rice to a coarse powder.
    Note: Ensure that you don't grind the mix too fine or the Challa Upma will be lumpy.
Make Challa Upma or Majjiga Upma
  • Add the rice rava and 1 tsp salt to the buttermilk, and mix well.
  • Set the mix aside for 15 minutes.
  • Heat 1.5 tbsp sesame oil in a heavy bottomed vessel or a kadai.
  • Add 1 tsp udad dal and 1 tsp chana dal.
  • Stir-fry the dals till light brown.
  • Add 1 tsp mustard seeds wait till they splutter.
  • Turn the heat to low.
  • Now add 3 to 4 split red chillies, 1/4 tsp asafoetida, and a few curry leaves.
  • Stir-fry for a few seconds.
  • Add the buttermilk-rice rava mix, and mix well.
  • Increase the heat to medium.
  • Cover the vessel and let the Biyyam Rava Upma cook.
  • Every 3 to 4 minutes, mix well; and then cover and cook again.
  • Cook till the rice rava is cooked and the buttermilk is absorbed.
  • Cover and set aside for 5 minutes.
  • Serving Suggestions
  • Serve warm with Avakai or Kharam Podi.
Notes
  • If you are on a kidney diet that needs to be low phosphorous in addition to being low potassium, use very little dahi or remove it all together. Better yet use the recipe for Uppu Pindi or Uppudu Pindi.
  • I use very little salt when I adapt this recipe for a renal diet. The buttermilk provides enough flavour that I can get away with just a pinch of salt.
  • I reduce the dals in the tadka or then just use mustard and cumin.
Nutrition
Calories: 267 kcalCarbohydrates: 42 gProtein: 6 gFat: 8 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 4 gTrans Fat: 0.02 gCholesterol: 8 mgSodium: 326 mgPotassium: 162 mgFiber: 1 gSugar: 3 gVitamin A: 189 IUVitamin C: 16 mgCalcium: 99 mgIron: 1 mg
Keyword Biyyam Nooka Upma, Biyyam Rava Challa Upma, Challa Upma, Idli Upma, Kidney Friendly Recipe, Low Potassium Recipe, Majjiga Upma, Rice Rava and Buttermilk Upma
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!