Bansi Rava Upma | Easy Breakfast Ideas

Published: Sep 22, 2008 · Modified: Sep 23, 2020 by Srivalli · 29 Comments

Well trying to figure to call this Khichdi or Upma, led me to know quite a few things about the difference between Upma and Khichdi. Upma is always prepared with Wheat products, while Khichdi is prepared with Rice and Lentils. The inclusion of vegetables is done in both versions. Only people have resorted not to include them in regular upma. While upma is generally not liked by many, khichdi is a revered dish in many states. In fact, sources say Khichdi is much liked by Bengalis. I will talk more about Khichdi in another post.

I am not really very keen on upma, though I like it when it's prepared by Amma or I make it myself. Still, it's not something that features frequently on our table. But what amazes me is the fact that Dad loves Upma, so Amma makes it quite often. Given this, I am very inclined to making this, so there are no questions about including vegetables. But when two events feature whole grains, I ought to make some efforts to prepare something right.

Samba goduma is something that I am so fond of. I have had gallons of this for my daughter. Amma used to make a porridge with this. I can still remember the lingering taste this Rava gives to the porridge. It has that texture which gives you a feeling of chewing on a spongy thing, yet it's a little hard. On chewing it, you can feel the sweetness of the porridge seeping in. And since I don't like cashews, Amma used to make it with Almonds. Yum!

Well let's get back to upma, shall we? So I was telling Athamma that I got to make something with whole grain and since she remembered my banter on Samba goduma, she got this. She said they call this bansi rava. Well, I said Amma has always called this Samba, and it's called Broken wheat in English. No problem, the end result is something that's so tasty, we shall be preparing it more frequently. I can't strictly call this upma, or pulao, because bay leaf and spices went into making this. But it's definitely something that makes the usual Saturday dinner or the weekend breakfasts more exciting. Not to mention that the twins were very eager to eat this. When I got the plate ready for a click, both of them were impatient and were reaching out. That's Peddu's hand reaching out!

Before that check out the simple and quick Aloo Sandwich, that's both a Bachelor's feast and a Kid's delight!

Method to prepare:

Depending on the type of Rava, whether it's roasted or raw, roast the amount in ghee and keep aside.

Once you have all the vegetables chopped, get ready to have the Kadai on.

Heat a pan with oil. Then splutter with mustard seeds, then do the seasonings in the order mentioned.

Once the nuts are roasted well, add chopped green chilies, onions and sauté till the onions are pink. For upma, the onions shouldn't be browned. Add the tomatoes, salt, and turmeric powder. Fry till the tomatoes are soft.

Then add the chopped vegetables. Simmer and sauté for 5 mins. Once the vegetables get half cooked, add the water and bring it to a boil. When you cover it, it gets cooked fast.

Once the water starts boiling, simmer and gradually add the roasted Rava. Ensure you stir well so that lumps are not formed. Cook on high for 2 mins, keep stirring. When everything combines well, add 2 tsp of ghee, simmer, and cook it covered.

Since the Rava is bigger grains, this needs about 10 - 15 mins of cooking. In between, you need to remove, ensure you don't allow the steam to get back to the vessel. Add the remaining ghee, mix everything again. And cook.

It's almost done in 15 - 20 mins of time.

This turned out really lip-smacking as it has the flavours of curry leaves and bay leaves in it, along with the spices. And it was perfectly grained and not soggy.

You got to take care of the chilies because it differs a lot in how you add them. Long silted leaves less spicy than chopped in middle, so go easy on that.

Bansi Rava upma is a perfect one for dieting as it has all the vegetables and if you reduce the ghee, which is actually good fat, nothing like it.

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