Bansi Rava Upma Recipe: South Indian Delight
Discover a delicious Bansi Rava Upma recipe, a quick and nutritious South Indian breakfast. Easy steps for a flavorful meal!
Bansi Rava Upma is one of the best breakfast options followed by people as it is an excellent source of carbs, protein, and fats in the right amount. It is a great option to take on an empty stomach in the morning. It also aids in weight loss. Thus, here is the simple step on how to make Bansi Rava and inculcate in your healthy and weight loss diet plan.
Servings
3 minutes
Preparing Time
10 minutes
Cooking Time
20 minutes
Calories
192 kcal
INGREDIENTS
One Cup Bansi Rava
One Big Onion Finely Chopped
One Tomato Finely Chopped
2 Green Chillies
Few Curry Leaves
3 Cups Water
3 Tbsp Cooking Oil
1 TSP mustard seeds
2 TSP Urad Dal
1 tbsp Chana Dal
1/2 tsp cumin seeds
Coriander Leaves
Grated Coconut
Salt as per taste
DIRECTION
- Roasting Rava
Take bansi rava in a kadaai, and roast it on a medium flame for 4-5 minutes till it turns golden. Then transfer the roasted bansi rava to a plate and let it cool down.
- Cutting Veggies
Take all the vegetables including tomato, onion, and green chili, chop them finely, and set aside. Take coriander leaves, cut them into small pieces, and grate the coconut for garnishing.
- Preparing Bansi Rava
In the same kadai in which bansi rava was roasted, put 2 tbsp oil, and heat it.
Splutter Cumin seeds, mustard seeds, chana dal, urad dal, and curry leaves.
Stir fry the ingredients for some time.
Then add green chilies and onions. Saute well.
Add tomatoes and saute it till the mixture becomes mushy.
Add 3 cups of water and wait until it boils.
When the water starts boiling, add roasted bansi rava and salt to taste.
Turn the flame low and mix well until Rava absorbs all the water. Cover the kadai with a plate or lid and let it cook for 5 more minutes on low flame.
When the rava becomes soft, switch the flame off and garnish it with grated coconut and coriander leaves.
Hot and mushy Bansi Rava is ready!
NOTES
For a healthier alternative, finely chopped vegetables like green peas, beans, potato, carrot, beetroot, and cauliflower can also be mixed well with onions and fried until they become soft.
The amount of water should be poured according to the choice, taste, and consistency of Bansi Rava expected.
It is advisable to not skip grated coconut and coriander leaves, as they add taste to the dish.
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