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 -
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 – 1/4th cup
Capsicum/Green bell pepper – half cup
Potato – half cup
Grated coconut – half cup
Coriander leaves
How I prepare:
- Heat
oil in a pan. When it’s hot enough, add mustard seeds and cumin seeds. Let
them crackle.
- Add
chopped onions. Add a pinch of Asafoetida, curry leaves salt. Saute till
it’s translucent.
- 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).
- 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.
- 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.
- 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.
Made this. Very nice.
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