Bansi rava is considered healthier compared to semolina/sooji/suji. Bansi rava uppittu is a
popular South Indian breakfast dish.
Bansi rava is slightly bigger in size and is light yellowish/brownish in color compared to sooji/semolina. It needs more water and takes a bit longer to cook.
Bansi rava is known as 'Sanja rava in Marathi. Upma made from sanja rava is known as 'Tikhat Sanja' in Marathi.
About Upma - Uppittu
Upma is a healthy breakfast or a filling snack. We have it at
lunch or dinner too. It can be a one
dish meal with the many vegetables added to it.
It is a very nutritious dish because of the variety of vegetables added to it. Onions, beans, carrots, peas, potatoes,
tomatoes, capsicum etc. are generally added to this. You many add only one or a combination of vegetables
I love it when the
food is colorful. Don't you?
How to make Bansi Rava Upma
Ingredients for Bansi rava upma to make 2-3 servings
Bansi Rava/wheat rava - 1 cup
Water - 3 cups
Onion - 1/2 cup chopped
Tomato - 1/2 cup chopped
green chill's - 2 or more according to taste.
curry leaves - 7-8
Oil - 3 tbsp
Mustard seeds - 1/2 teaspoon
Chana dal - 1 tsp
Urad dal - 1 tsp
Salt - 1 1/2 tsp or to taste
Sugar - 1/2 tsp
Fresh grated coconut - 2 tbsp or more
Coriander leaves - 1 or 2 tbsp chopped
Ginger - 1/4 tsp, finely chopped or paste
Ghee - 1 tbsp (optional)
Preparation before making upma:
Roast rava on medium flame for 5-6 minutes, till it is imparts
aroma. The color will be changed too. Do not let it get brown. Keep
Chop onion, coriander leaves, ginger finely.
Chop green chilies in big pieces.
Cooking bansi rava upma - uppit
Heat oil in a deep kadai/pan.
Add mustard seeds. When they crackle, add chana dal, urad dal. Fry till dals are light brown.
Add chili pieces. Fry for 1 minute.
Add chopped onion. Fry till onion is transparent. Add ginger and chopped tomato.
Add water. Bring to boil.
Add salt, sugar.
Reduce flame and add roasted rava stirring continuously. Mix well so as not to form lumps.
Cover and cook for 5 minutes on low flame. Stir in between once or twice.
If the upma seems too dry, add a little hot water and cook for a couple of minutes more.
Add grated coconut, chopped coriander leaves and ghee. Mix well.
Switch off the flame and let upma rest for 5 minutes.