Pesara-Biyyam Rava Upma
Pesara Biyyam rava is nothing but coarsely ground rava of moong dal and raw rice. We prepare upma with this rice-lentil combination, a khichdi of sorts. I also like to add split moong to this upma, making it a light and filling meal.
Pesara Biyyam Rava Upma Recipe
Prep & Cooking Time: 30 mts
Serves 4-5 persons
Cuisine: South Indian
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1 1/2 cups pesara-biyyam ravva
1 finely sliced large onion
1/4 cup pesara pappu/yellow moong dal, dry roast for 3-4 mts
2 slit green chillis
1″ ginger finely chopped (optional)
1 tbsp oil
salt
For seasoning:
3/4 tsp mustard seeds
1 tsp cumin seeds
3 dry red chillis, de-seed and tear
12-15 curry leaves
1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, red chillis and curry leaves and saute them till the cumin turns slightly brown.
2 Add the sliced onions and ginger, saute for 2 mts.
3 Add the dry roasted moong dal and saute on medium heat for 3-4 mts.
4 Now, add 4 1/4 cups of water and salt and bring to a boil. Reduce flame, add the pesara-biyyam rava slowly and keep stirring till it combines well. Place lid and cook till the rava turns soft and the water evaporates completely. Garnish with coriander leaves.
5 Serve hot with chutney or pickle of your choice.
By sailu • Jun 10th, 2009 • Category: All Recipes for Kids, Breakfast Recipes for Kids, Snacks for Kids, Tiffin Indian Recipes for Kids
Could you tell me how to prepare this rava ? Should we wash the rice before preparing this rava ? I was looking for a tip on that for long. You reminded me so much of my childhood with this upma ! Thank you !
this is a regualr at my home every week! its made with norma rice and pesara pappu. this kichdi tastes great!
Hello sailu,
I had gone through ur website for the first time today and really liked it. if I may be permitted, I would like to share another variation of biyyam ravva upma, this is actually my mother’s recipe and I simply love it
expecting your reply and your permission to share my recipe,
till next mail
thanks
sangeetha
Sure, Sangeetha, do share your mother’s recipe with us. Thanks.
Hello Sailu,
You have a beautiful blog with wonderful recipes. I visit your web site quite often for new and quick recipes.
Pesara-biyyam rava upma looks very enticing and am sure my 3yr old son will love it. Can you please explain how to prepare pesara-biyyam rava at home? Also, since the ravva contains pesaru, do we need to add roasted pesaru pappu again?
Thanks
Anitha
Sorry for the delay in my reply. You can send the rice:moong dal mixture to the grinding mill and get it ground coarsely. Porportions are 1 cup rice:1 cup green moong dal. You can reduce moong dal slightly. I added yellow pesara pappu for added flavor. You can omit it.
Sailu, I have the same Q as some of the previous posts. How to prepare the pesara biyyam rava?
Would love to cook this for my 2yr old, quite nutritious and a nice variant for the pongal that I cook with this combination.
Thanks,
Shri
You can use equal proportions, Shri. You can reduce green moong dal quantity slightly. 1 cup of rice : a little less than one cup moong dal. Grind it coarsely.
Sailu, thank you for promptly replying to my query about preparing the pesara biyyam rava. I got it pounded at the floor mill. Seems like the pounding was a little too fine than required. I used a seive to separate the fine powder from the grain but on cooking the upma turned a little too soggy. But the taste was quite nice and my son was happy to gulp it down without having to put in the effort of chewing. Next time I will have this pounded really coarse. Thanks once again for taking time to answer my query.