Recipe for Indian style Semolina | Bansi Rava Upma | Godhumai Rava Upma | Samba rava Upma | Broken wheat upma | Lapsi Upma (alternate names)
Upma often evokes highly strong reactions. You either love it or you hate it. I often say, if you hate upma, you haven’t eaten a good one. Also, if you have ever been served cold, lumpy upma, I can understand if you are scarred for life. For me, upma is an anytime meal. Something I can make for myself for a quick lunch in <15 minutes, load it with veggies and a good spoonful of coconut oil or ghee, and such a divine tasting meal it turns into.
While we make all kinds of upma – the sooji rava upma, semia upma, bansi rava upma, arisi upma (rice rava upma), this bansi rava is quite my favourite. It has much lesser tendency to turn stodgy like the regular rava upma.
What is the difference between Bansi rava and regular sooji rava?
Both kinds of semolina (rava) are obtained from wheat, albeit different varieties. Bansi rava is darker in colour than plain semolina rava. It is my understanding that bansi rava is stone ground wheat, while sooji rava is machine milled and polished that gives it the white colour.
Bansi rava is quite popular in Karnataka and in many other South Indian homes. My grandparents often have bansi rava upma for dinner as it makes for a light dinner.
No matter what upma you have, have it fresh off the pan, have it hot! There is NO other way to eat upma 🙂
Vegan tip: To make this vegan, avoid the ghee and use coconut oil instead.