When the husband heard about this week’s theme and my first two dishes, he was pretty upset. He felt that by documenting those elaborate breakfasts alone, I was not being completely honest. Though I do make elaborate breakfasts for the weekend, it is not quite as often as he would like it to be. So, in the interest of transparency and honesty is this breakfast which also makes a regular appearance during weekend. I make this when we plan a lunch out. I make enough so that this doubles up as dinner too and I have that rare break from the kitchen.
The husband loves rava upma but I am not a huge fan because it is not so healthy. I came across this post on bansi rava upma and it fit with what we both wanted. So I modified it significantly to suit the husband’s taste and now we are all happy. Bansi rava is hugely popular in Karnataka and easily available across all stores. From what I understand, bansi rava is brown and coarser as compared to sooji which is white and very fine but it is not as coarse as semba rava / daliya. The nice part of making this upma is that we can roast the bansi rava along with the vegetables in the pan before adding hot water.
WHAT WE NEED
Bansi Rava 1 cup
Onion, medium 1
Green peas, shelled 1/3 cup
Oil 2-3 tsp
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Green chillies 1-2
Chana dal 2 tsp
Urad dal 1 tsp
Grated coconut (optional) 2 tbsp
Water 3 cups
WHAT TO DO
- Heat oil in a pan and add mustard seeds
- Once the mustard seeds splutter, add the chana dal and urad dal
- Once the dal starts browning, add the chopped curry leaves, green chillies and grated ginger
- Then add the onions and fry till they turn translucent
- In another vessel, boil the water
- Then add the peas and fry for 2-3 minutes
- Add the bansi rava and fry for 5-6 minutes
- Once the water comes to a rolling boil, add it to the pan and mix it with the rava
- Add salt and stir the mixture well
- Simmer and close the pan for 1-2 minutes
- Open it and stir it frequently till it absorbs all the water, for 2-3 minutes
- Add the grated coconut and mix well
- Serve hot with pickle or chutney of your choice
I usually add coconut oil for this upma and it adds a lovely flavor.
This is my post for the Blogging Marathon under the theme, ‘Weekend Breakfast’.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
Nice to know the healthier version of upma. Sounds very satisfying breakfast.
The Upma sounds quite interesting . Nice and healthy .
Since I’ve tried making upma with bansi rava, I don’t use the normal rava. I always have to make sure I carry a huge pack of bansi rava back home whenever I visit Bangalore. It definitely tastes different from the normal one.
My husband is a fan of all types of upma so I have to make it once in a while. Good that your hubby made you cook this mundane dish too!;)