Lapsi/Bansi Rava Upma

Lapsi is a healthy breakfast option. It is also called Bansi Rava or Broken Wheat. There are many people who are averse to upma of this category i.e. Rava upma, Dahlia, Lapsi etc. I believe upma when made out of no interest whatsoever, turns out to be as uninteresting and boring in taste too. For that matter, not just upma, any cooking needs some care into it. I, myself haven’t been very particular about these upmas. But, my mom makes it a point to add many veggies into it and makes it interesting and tasty to our taste buds and appealing to the eye too! Some are used to having upma with Chutney or Dosa Podi (Gunpowder) sprinkled over it; or mixture/hot mix or sugar etc. Try it out with your favourite veggies and you will forget these side-items. I have felt tomato makes a difference. You must try friends.

If you are an upma fan, here are some of my other upma recipes -

 Bread Upma

 Poha (upma with rice flakes)

Note that the water required to cook Lapsi/Bansi Rava is exactly double the proportion of Lapsi you take, that is, 1 portion of Lapsi : 2 portions of Water.

Ingredients:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Asafoetida – half tsp

Curry leaves – 5-6

Onion – 1 medium

Tomato – 1 medium

Green peas – 1/4^th cup

Capsicum/Green bell pepper – half cup

Potato – half cup

Grated coconut – half cup

Coriander leaves

 How I prepare:

1. Heat oil in a pan. When it’s hot enough, add mustard seeds and cumin seeds. Let them crackle.
2. Add chopped onions. Add a pinch of Asafoetida, curry leaves salt. Saute till it’s translucent.
3. Add all chopped vegetables – capsicum/green bell pepper, potato, green peas. Let them cook well on high flame. When the vegetables are almost done, add tomatoes. Next add grated carrots.  (Tomatoes are added later because; they cook faster, and they slow the cooking process of other vegetables).
4. Next add 1 cup of Lapsi and fry well with the vegetables. Meanwhile, heat 2 cups of water on another burner. Fry the Lapsi for abt 6-7 minutes, lower the flame and then pour the hot water into it, slowly.
5. It will bubble and throw itself all over, just be patient for a few seconds. Slowly the lapsi will cook in the water. Keep stirring and mixing. You know it’s ready when it’s soaked up all water.
6. Add grated coconut for crunch and lemon juice in the end if you like the tanginess (tastes perfect!) and finally, coriander leaves. Mix and cover with lid.

A very healthy and tasty breakfast or lunchbox option, you will enjoy it thoroughly. You will see that as the Lapsi upma rests, it will slightly swell in quantity and the texture also will become perfect to be served.