Call it Bansi Rava (Telugu/Kannada),Samba Godhumai/Naatu Rava (Tamil),Dalia(hindi/gujrati),Broken Wheat / Cream of Wheat (English) is a very healthy and a diabetic friendly ingredient.
The procedure to make upma is the same as Rava Upma ;the only difference that I have observed is that Dalia/Bansi Rava gets roasted quickly and absorbes good amount of water yielding a good quantity of upma.
The sweetness of the wheat adds a mild sweet and nutty flavor to the upma. I haved added a teaspoon of rasam powder while making the upma which gave some extra spiciness.
The procedure to make upma is the same as Rava Upma ;the only difference that I have observed is that Dalia/Bansi Rava gets roasted quickly and absorbes good amount of water yielding a good quantity of upma.
The sweetness of the wheat adds a mild sweet and nutty flavor to the upma. I haved added a teaspoon of rasam powder while making the upma which gave some extra spiciness.
Preparation Time : 10 mins
Cooking Time : 20 min
Complexity : Medium
Serves : 2-3
Water Ratio : 1 cup rava : 21/2 cups water.
Ingredients
11/4 cups bansi rava/dalia
1 cup chopped and boiled vegetables (carrots,beans,potato,peas)
2-3 green chillies finely chopped (adjust as per spiceness of the chilly)
few curry leaves finely chopped
small piece of ginger finely chopped
1-2 tsp rasam powder (optional)
salt as per taste
1/2 tsp haldi powder
1/2 tsp mustard seeds
1 tsp udad dal + channa dal
pinch of asafoetida
2-3 tbsp cooking oil
Method
- In a kadai, heat the oil and splutter , the mustard seeds,udad dal,channa dal,asafoetida.
- Add in the chopped ginger,curry leaves,chilli,haldi and saute well.
- Keep the required quantity of water for boiling.
- Put in the bansi rava and roast well until you feel the rava feels light.
- Add the boiled vegetables,salt,rasam powder,salt and give a quick saute.
- Simmer flame to low and pour the boiling water carefully and mix well .
- Close the lid and quick until all the water gets absorbed into the rava on medium flame.
- Open the lid,mix well and cook and cook for 2 -3 mins on low flame.
- Add a teaspoon of ghee (if not vegan) and some chopped corriander for added flavor and serve hot.
- Let the upma sit for a while in the kadai . The upma may look a little lumpy and soggy initially but after 5 to 10 mins it will be nice and fluffy .
Notes
- If using onions,saute the onions after sauteing the chillies/ginger and then roast the rava.
- Tomatoes can also be used ,soon after adding the boiling water and mix well.
- If packing for lunch box ,cool for about 5-10 mins and then pack it to avoid the upma becoming soggy due to steam.
Pin it up
I so miss bansi rava. I use that often when I am in Bangalore as I love the texture when it is cooked. A healthy and delicious breakfast. And not difficult at all to make. Next time I make it, will add rasam powder.
ReplyDeleteI love to cook with daliya, but it is a hard to get ingredient here. I love veggie added upmas for sure, they are one of my favorites, though my house hold disagrees.
ReplyDeleteLove this daliya upma. As a kid I thought it was baah! But now I do not miss a chance of making it. A dollop of ghee on top and I am a very happy person. I love the addition of veggies here will add to ours too.
ReplyDeleteI am hardly using the bansi rawa these days, next time I will make upma with it. It tastes good.
ReplyDeleteGrowing up in blr, this was the ONLY upma that gor made - no bombay rava at all (except for Kesari bhath or khara bhath), I love the addition of rasam powder here- next time try madtheeni. I usually add vangibhath pwdr - Kalyani
ReplyDeleteDaliya Upma is so delicious . Adding rasam
ReplyDeletePowder sounds interesting. Will definitely try your version next time . - Preethi