Name: Bansi Rava Upma/Uppittu (Savory Semolina Pudding)
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 cup Bansi Rava; 2 to 3 tablespoons coconut oil (or any cooking oil); 1 teaspoon mustard seeds; ½ teaspoon urad dal (split, deskinned black gram dal); 2 sprigs curry leaves (about 8 to 10 leaves); 2 green chilies/1 jalapeno (chopped or slit); 2 cups hot water; 1 teaspoon salt or to taste; Pinch of sugar (optional); ¼ to ½ cup freshly grated coconut (or frozen, thawed); Lemon juice (optional); Roasted or fried peanuts; Crispy sev; Banana chips etc.

Bansi Rava Upma/Uppittu - a quick south Indian savory dish using semolina with a delicious sprinkling of coconut; a simple, yet wholesome dish enjoyed as a breakfast and even as an evening snack.

This no, onion-no, garlic upma (a savory porridge like dish) needs no onions, no veggies and uses only a simple tempering of mustard and curry leaves, which encompasses the simplicity of south Indian cuisine which most of the time uses minimal spices.

Jump to Recipe (Step-wise Instructions at end of post)

This upma is part of Mangalorean cuisine, more specifically from the Konkani community and is not as popular as the regular upma which the world knows but I would say, equally delicious and much simpler to make.

The key ingredient in this upma is coconut and needless to say, freshly grated coconut which Mangalore cuisine cannot do without!

THE PLETHORA OF SOUTH INDIAN BREAKFAST DISHES:

South Indian food is known for its mouthwatering array of idlis (steamed rice-lentil savory cakes), dosais (rice-lentil savory crepes), upma (a savory semolina pudding like dish) as called in the state of Tamilnadu or uppittu as called in Karnataka (both southern India states) and vada or vadai (fried lentil fritters) to name a few.

The more famous ones are idlis and dosais or dosas or dose (pronounced “dosey” in Karnataka). But upma as we call it in south India or “rulanv” in our language Konkani (from the Mangalore area of Karnataka), is equally delicious and filling and so easy to make.

The more popular upma uses medium fine semolina called suji/semolina. This is roasted and cooked with onions, chilies and sometimes tomatoes and veggies in a simple south Indian tempering of mustard, lentils and curry leaves.

But this dish needs no onions or veggies; just some coarse suji or Bansi rava (coarser than the more popular one), fresh coconut gratings and a simple tempering of mustard seeds, curry leaves and urad dal or split, deskinned white lentils or black gram dal.

Did you know there are 3 varieties of semolina in the market ?

The super fine suji is called Bombay rava/suji or chiroti rava in Karnataka, the medium coarse one and that is the most popular one used to make upma and then the not so popular one available mostly in the state of Karnataka called “Bansi Rava”, sometimes sold as roasted rava in stores which I have used in this dish.

This variety is slightly darker in color compared to the other two and is supposedly healthier as it is less processed than the other 2 varieties. We call it “thoru rulanvu” or “fat suji/semolina” as it is coarser than the other 2.

BANSI RAVA UPMA/RULANVU:

As I said, this simple upma needs no onions or veggies or cilantro!

Bansi rava is cooked in the typical south Indian tempering of mustard, split lentils, curry leaves and green chilies, roasted in that tempering and then cooked with some water.

It takes only 5-7 minutes to cook and once done, a delicious flurry of freshly grated coconut is mixed in and served hot!

Although it has minimal ingredients, it is so delicious, I actually prefer this to the regular upma.

INGREDIENTS NEEDED TO MAKE BANSI RAVA UPMA:

Bansi rava – also known as roasted rava in some Indian stores. It is darker in color than the regular semolina

Coconut – freshly grated is best but frozen is ok too; just thaw to room temperature and then use.

Mustard seeds, curry leaves, green chilies/jalapenos/Serrano peppers, split white lentils (urad dal) and of course oil are also needed for the tempering or seasoning. These are what give the upma flavor and texture along with coconut.

If you are not vegan, you can stir in some ghee at the end of the cooking process which adds oomph and flavor to this already delicious upma!

Optional ingredients are tomatoes, peanuts, cashew nut etc.

HOW TO MAKE BANSI RAVA UPMA/”THORU RULANVU”:

Normally, suji or semolina is roasted before making the tempering, but here, I roast it along with the tempering.

Prepare the tempering,
Add the suji, roast for a few minutes.
Cook with water.
Once done, garnish with freshly grated coconut and enjoy! Simple isn’t it?

(Detailed step-wise instructions below at the end of the post).

SERVING SUGGESTIONS:

I love to enjoy my rulanv topped with roasted peanuts and some sev (deep fried chickpea batter noodles).

You can eat it plain or with any side you like. And sometimes it tastes superb with some Indian pickles or the ubiquitous and delicious south Indian coconut chutney!

But make sure to eat it hot with or without toppings.

Enjoy and Happy Eating!

If you love semolina, do try these delicious variations too:

5 from 1 vote

Bansi Rava Upma/Uppittu (Savory Semolina Pudding)

A quick south Indian savory dish using semolina with a delicious sprinkling of coconut; a simple, yet wholesome breakfast dish enjoyed by us and even as an evening snack.

Course Breakfast, Brunch

Cuisine Indian, South Indian

Prep Time 5 minutes

Cook Time 10 minutes

Author Vanitha Bhat

Ingredients

1 cup Bansi Rava
2 to 3 tablespoons coconut oil or any cooking oil
1 teaspoon mustard seeds
½ teaspoon urad dal split, deskinned black gram dal
2 sprigs curry leaves about 8 to 10 leaves
2 green chilies/1 jalapeno chopped or slit
2 cups hot water
1 teaspoon salt or to taste
Pinch of sugar optional
¼ to ½ cup freshly grated coconut or frozen, thawed

TO SERVE:

Lemon juice optional
Roasted or fried peanuts
Crispy sev
Banana chips etc.

Instructions

Heat oil in a large deep saucepan and once hot, add 1 teaspoon mustard seeds.
As soon as it pops and crackles, wait for it to subside.
Then, add 1/2 teaspoon urad dal and sauté for a few seconds until light brown.
Stir in 8-10 curry leaves and 2 chopped or slit green chilies/Serrano/jalapenos.
Fry again for a few seconds until the curry leaves are fried.
At this stage, add 1 cup of Bansi rava and roast or fry on medium heat, stirring continuously for about 2 to 3 minutes, until you get a slight aroma and the rava is hot to touch.
Time to add water; add salt to taste, sugar if using and 2 cups hot water to the roasted rava mixture and gently mix to incoroporate the water throughout, making sure to smoothen out any lumps of rava.
Reduce heat to low or medium low, cover the pan and let cook for a few minutes until all the water is absorbed by the rava and it is cooked.
Once all the water is almost absorbed, remove the lid, add 1/4 cup to 1/2 cup grated coconut (fresh is best but you can use frozen too; just thaw before using) and give it a gentle mix.
Do a taste test and adjust the amount of salt.
(If not vegan, then you can add some fresh ghee at this stage.)
Mix well and remove from heat.
Let sit for about 5 minutes and then serve hot with a side of sev, banana chips, chivda, roasted peanuts etc. and if you love coconut like we do, then with more freshly grated coconut.
You can add a squeeze of lemon juice but traditionally, we do not.
Enjoy as a breakfast dish with your morning cuppa chai or coffee/kapi or even as an evening tea accompaniment.
Happy Eating!

Recipe Notes

Adjust the amount of green chilies according to personal choice.
You can add peanuts or cashew while roasting the lentils for more texture and flavor.
Do not omit the grated coconut; it not only gives texture but adds a mild tropical sweetness to the dish.
Enjoy and Happy Eating!

PIN here for later:

Step-wise Instructions to make Bansi Rava Upma:

Heat 2 to 3 tablespoons oil in a large deep saucepan and once hot, add 1 teaspoon mustard seeds.

As soon as it pops and crackles, wait for it to subside.

Then, add 1/2 teaspoon urad dal and sauté for a few seconds until light brown.

Stir in 8-10 curry leaves and 2 chopped or slit green chilies/Serrano/jalapenos.

Fry again for a few seconds until the curry leaves are fried.

At this stage, add 1 cup of Bansi rava/coarse suji and roast or fry on medium heat, stirring continuously for about 2 to 3 minutes, until you get a slight aroma and the rava is hot to touch.

Time to add water; add salt to taste, pinch of sugar if using and 2 cups hot water to the roasted rava mixture and gently mix to incorporate the water throughout, making sure to smoothen out any lumps of rava.

Reduce heat to low or medium low, cover the pan and let cook for a few minutes until all the water is absorbed by the rava and it is cooked.

Once all the water is almost absorbed, remove the lid, add 1/4 to 1/2 cups of grated coconut (fresh is best but you can use frozen too; just thaw before using) and give it a gentle mix.

Do a taste test and adjust the amount of salt.

(If not vegan, then you can add some (1 to 2 tablespoons) fresh ghee at this stage.)

Mix well and remove from heat.

Let sit for about 5 minutes and then serve hot with a side of sev, banana chips, chivda, roasted peanuts etc. and if you love coconut like we do, then with more freshly grated coconut.

You can add a squeeze of lemon juice but traditionally, we do not.