Bansi Rava Upma Recipe – Authentic South Indian Breakfast Idea

Last Updated on 3 months by Neha Deshmukh

Bansi Rava Upma Recipe – Authentic South Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be a bit of a rush. But a delicious, comforting breakfast doesn’t have to be complicated. Today, I’m sharing my go-to recipe for Bansi Rava Upma – a South Indian classic that’s quick, easy, and incredibly flavorful. I first made this when I was craving something light yet satisfying, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This Bansi Rava Upma is more than just a breakfast; it’s a little taste of South India in your kitchen. It’s wonderfully light, fluffy, and packed with savory flavors. Plus, it comes together in under 20 minutes – perfect for busy weekdays or a relaxed weekend brunch. You’ll love how easily it satisfies, and how customizable it is!

Ingredients

Here’s what you’ll need to make this delightful upma:

• 1 cup Bansi Rava
• 1 Big onion (finely chopped)
• 1 Tomato (finely chopped)
• 2 Green chilli (whole)
• Few Curry leaves
• 3 cups Water
• As needed Salt
• 2 tbsp Cooking oil
• 0.5 tsp Mustard seeds
• 2 tsp Urad dal
• 1 tbsp Chana dal
• 0.5 tsp Cumin seeds

Ingredient Notes

Let’s talk ingredients! Bansi Rava is the star here. It’s a specific type of semolina, known for its incredibly soft and fluffy texture when cooked. It’s a little different than the regular rava you might find – it’s milled from a specific grain and has a beautiful, slightly coarser texture.

You can usually find Bansi Rava in South Indian grocery stores, or online. If you can’t find it (don’t worry, I’ve got you covered in the FAQs!), regular rava will work in a pinch, but the texture won’t be quite the same.

Traditionally, South Indian cooking often uses groundnut oil or sesame oil for tempering. These oils add a lovely nutty aroma. But any neutral cooking oil works just fine if you don’t have those on hand. Don’t skimp on the curry leaves – they add such a wonderful fragrance!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your onion, tomato, and slit the green chillies. Keep them aside – we’ll need them soon.
2. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat. Add the Bansi rava and roast it until it turns golden brown. This step is crucial for getting that lovely texture. Once roasted, transfer the rava to a plate.
3. In the same kadai, add the mustard seeds. When they start to splutter, add the urad dal, chana dal, and cumin seeds. Let them cook for a few seconds until they turn golden. Then, toss in the curry leaves – they’ll sizzle beautifully!
4. Now, add the chopped onions and green chillies. Sauté them until they become translucent. Add the chopped tomatoes and cook until they soften and become mushy.
5. Pour in the 3 cups of water and add salt to taste. Bring the water to a rolling boil.
6. This is where the magic happens! Gradually add the roasted Bansi rava to the boiling water, constantly stirring to prevent lumps from forming. Seriously, don’t stop stirring!
7. Once all the rava is added, cover the kadai and cook on low flame for 5-10 minutes, or until the rava is soft and has absorbed all the water.
8. Finally, garnish with fresh coriander leaves and grated coconut. Serve hot with your favorite chutney!

Expert Tips

• Roasting is Key: Don’t skip roasting the rava! It removes moisture and gives the upma its signature texture.
• Stir, Stir, Stir: I can’t stress this enough – constant stirring prevents lumps.
• Water Ratio: The water ratio is important. If the upma seems too dry, add a splash more water. If it’s too wet, cook for a few more minutes uncovered.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use a vegan-friendly cooking oil like sunflower or canola oil.
• Gluten-Free Confirmation: Bansi Rava is naturally gluten-free, making this a great option for those with gluten sensitivities.
• Spice Level: Adjust the number of green chillies to control the spice level. My family prefers a mild kick, so I usually stick to two.
• Festival Adaptations: We often serve this as part of a larger South Indian breakfast spread during festivals like Pongal or Onam. It pairs beautifully with idli, dosa, and vada!

Serving Suggestions

Bansi Rava Upma is fantastic on its own, but it’s even better with a side of coconut chutney or sambar. A cup of hot filter coffee completes the experience perfectly!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore its moisture.

FAQs

What is Bansi Rava and where can I find it?

Bansi Rava is a specific type of semolina, known for its soft texture. You can find it at South Indian grocery stores or online retailers.

Can I use a different type of rava if I can’t find Bansi Rava?

Yes, you can use regular rava, but the texture will be slightly different. You might need to adjust the water ratio slightly.

How do I prevent the upma from becoming sticky?

Roasting the rava properly and stirring constantly while adding the water are the keys to preventing stickiness.

What is the best way to temper the spices for upma?

Make sure the oil is hot before adding the mustard seeds. Once they splutter, add the other spices in the order listed to prevent burning.

Can I add vegetables to this upma recipe?

Absolutely! Feel free to add finely chopped vegetables like carrots, peas, or beans along with the onions and tomatoes.