Bansi rava was very new to me till I come to Bangalore. In Tamil nadu, we used to buy Bombay rava for all the dishes like upma, dosa, idli, kesari, pongal and kichadi. Bansi rava is quite popular in Karnataka and in many other South Indian homes. People make uppittu and Kharabath here. When I Googled about the difference between bansi rava and normal white rava / suji , I found both kinds of semolina (rava) are obtained from wheat, albeit different varieties.
Bansi rava is darker in color than plain semolina / rava. Some people also say Bansi rava is made from corn kernels as its yellow in color. Its healthier than normal rava in terms of nutrition (Source : Quora). We should use 3 cups of water for 1 cup of rava (1:3 ratio of bansi rava and water). It takes more time to cook than Bombay rava.
This upma tastes similar to Godhumai rava upma / wheat rava upma. It stays soft for hours. So you can prepare it for lunch box as well. Its a tummy filling one. It can be opted for diet recipes too. Ok, lets see how to make Karnataka style bansi rava uppittu with step by step pictures and video.
Check out my
Chiroti rava upma and
Kharabath recipe !!
Bansi rava upma / Karnataka uppittu Recipe
Karnataka style bansi rava uppittu / upma recipe
Cuisine:
South Indian
Category:
Breakfast
Serves:
3
Prep time:
10 Minutes
Cook time:
20 Minutes
Total time:
30 Minutes
1 cup = 250 ml
- Bansi rava - 1 cup
- Big onion - 1 (Finely chopped)
- Tomato - 1 (Finely chopped)
- Green chilli - 2 (slit into two)
- Curry leaves - few
- Water - 3 cups
- Salt - as needed
To Temper
- Cooking oil - 2 tbsp + 2 tbsp for roasting
- Mustard seeds - 1/2 tsp
- Urad dal - 2 tsp
- Chana dal - 1 tbsp
- Cumin seeds - 1/2 tsp
Coriander leaves & grated coconut - a fistful (to garnish)
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HOW TO MAKE BANSI RAVA UPMA
- Wash and chop onion, tomato, slit green chilli. Set aside.
- In a kadai, heat oil and roast bansi rava in medium flame till golden.
- Transfer to a plate. In the same kadai, heat oil.
- Splutter mustard seeds, urad dal , chana dal and curry leaves.
- Saute onion, green chilli for a minute. Add tomato and saute till mushy.
- Add boiling water or cold water and required salt. When it comes to roll boil, add rava.
- Mix till water is absorbed. Cover cook for few minutes till done.
- Lastly garnish with coriander leaves and grated coconut. Serve hot with coconut chutney !
BANSI RAVA UPMA - STEP BY STEP PICTURES
- Wash and chop onion, tomato and slit green chilli. Chop the vegetables finely if using. Set aside.
- Heat 2 tbsp oil in a kadai. Roast bansi rava in low to medium flame for 5 minutes. Remove in a plate.
- In the same kadai, heat another 2 tbsp oil. Splutter mustard seeds, urad dal, chana dal. Saute for few seconds. Add onion, curry leaves and slit green chilli. Saute till onion becomes transparent.
- Now add chopped tomato and saute till mushy. Add 3 cups of water and required salt. Let it come to a roll boil.
- Keep the flame low and add roasted bansi rava. Mix well. Take care it splashes. Keep mixing till most of the water is absorbed by the rava. Keep the flame low and cover the kadai with a lid. Cook for 5 to 10 minutes. Open the kadai and stir the upma once or twice.
- Cook till rava is completely soft. Switch off the flame and garnish with coriander leaves and grated coconut. Upma looks mushy when hot but becomes fluffy as it cools down. Enjoy this healthy, yummy bansi rava upma with coconut chutney, chutney podi or sugar.
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Note
- For healthy variations, you can use finely chopped vegetables like carrot, potato, beans and green peas.
In that case, add the vegetables along with onion, saute for few minutes. You may also need to add 1/2 cup more water for the veggies to cook.
- Instead of slit green chilli you can use MTR vangi bath powder and make kharabath.
- Water quantity can be adjusted based on your taste.
- Coriander leaves and grated coconut adds a nice flavor & taste to this dish. So don't skip it.
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Try this healthy Bansi rava upma and share your feedback with me !
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