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bansi rava upma

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

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

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

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

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

  5. Fry again for a few seconds until the curry leaves are fried.
  6. 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.
  7. 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.
  8. 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.

  9. 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.

  10. Do a taste test and adjust the amount of salt.
  11. (If not vegan, then you can add some fresh ghee at this stage.)
  12. Mix well and remove from heat.
  13. 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.
  14. You can add a squeeze of lemon juice but traditionally, we do not.
  15. Enjoy as a breakfast dish with your morning cuppa chai or coffee/kapi or even as an evening tea accompaniment.
  16. 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!