Have you tried this before?
Buttermilk rice rava upma is a tasty twist for the regular upma using rice rava. A quick fix for breakfast or dinner.
- 1/2 cup Rice rava
- 1 cup butter milk
- 1 tsp coconut oil
- Salt
- 1 tbsp oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1 tsp chana dal
- 1/8 tsp asafoetida
- Curry leaves
- Heat a kadai with oil. Splutter mustard, add urad dal, chana dal, torn red chilli, asafoetida, curry leaves.
- Pour 1 cup butter milk. Mix required salt & bring to boil.
- Add rice rava in sprinkled way. Mix well, lower the flame
- It will absorb all the liquid. Level and cook covered in low flame, for 7-10 mins.
- Once done, fluff it well. Switch off flame. Drizzle some coconut oil.
I often make upma with rice rava, as I crave for carbs a lot at times. Since no one at home likes it, it is only for me and somewhat I feel like it is a self care. It just gives me energy, makes me happy and content.
My co-sis Aishu always asks me to try this version. I did try only once but in a wrong vessel (bronze). So discarded once I realized it.
After that, it was only plain upma as I make it when I am super hungry. Also lazy to take out buttermilk.
Hope most of you are enjoying this holiday season, do try this out for breakfast or dinner once and it surely won't disappoint you.
I had with chutney and sambar as I had both. But would love to have it with thengai thogayal, my most favorite combo with rice upma. I referred this recipe too as I was not sure about the ratio, but I just replace the usual water with buttermilk.
Rice rava is made from rice (mostly raw rice, some brands have parboiled rice). Regular upma rava is made from wheat (cream of wheat) which is called semolina.
There is also broken rice, which is larger in texture. It needs slightly more water to get cooked.
- 1 teaspoon coconut oil
To temper
- 1 tablespoon oil
- ½ teaspoon mustard
- ½ teaspoon urad dal
- 1 teaspoon chana dal
- ⅛ teaspoon asafoetida
