Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Roasted Upma Rava


Roasted Upma Rava from India for this Week’s Indian Kitchen

Different from broken wheat, suji and semolina, - in method of preparation, in size and taste, roasted upma rava is a special wheat product from India specifically used to prepare a flavorful Upma breakfast.


Roasted Upma Rava and Broken Wheat in the background


Samba Upma Rava at Daily Musings
Special note:
Is this your photo? - Find more details at Yahoo-Parade.

Posted by Indira©Copyrighted in Goduma (Wheat), Indian Ingredients (Sunday March 25, 2007 at 9:51 pm- permalink)

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17 comments for Roasted Upma Rava »

  1. I have seen Bansi rava only in Bangalore (may be it’s there thro’out karnataka as well… pardon my ignorance) and it’s a tasty alternative to wheat rava. I understand it is a by-product of corn.. is that so?

    Comment by Latha — March 26, 2007 @ 12:58 am

  2. Indira, I have not seen the Wheat Rava in Indian grocery stores here in my area, the ones I see the kernels are little bit bigger and somehow does not taste the same.

    Thanks for the mention.

    Comment by indosungod — March 26, 2007 @ 4:40 am

  3. I had the best Upma yesterday at our Local temple in light of the Ram-Navami celebrations…It had a distinct taste,much different than what I am used to at home…I think they must have used this..it was really soft..almost Khichdi like. Must get this soon. thanks Indira.

    Comment by Trupti — March 26, 2007 @ 8:32 am

  4. this is my first post here . i am just a lurker:) Just wanted to say that you have an awesome website. All the best .

    Comment by Ranjani — March 26, 2007 @ 8:59 am

  5. Bansi rave! OMG, i used that all the time in Bangalore-looks like its available in the US too. Haven’t found it in the markets here though :(

    Comment by musical — March 26, 2007 @ 1:25 pm

  6. I had no idea that it was called Bansi Rava. Don’t know why, but my father used to call this ‘kathak rawa’ and rave about it. and me, well, I used to hate it. (Ofcourse, I hated everything associated with upma)

    You have a keen eye, Indira… You find all these interesting stuff, at every place you live or visit. (I’m still hunting for guavas and gooseberries here, in Toronto, whereas you seemed to find it one visit!)

    Comment by Kay — March 26, 2007 @ 2:28 pm

  7. Hi Latha: Bansi is a product name here in this label. Here is the product line, scroll down to letter B to find other Bansi products.

    Hi ISG: My mistake, I changed the note. I thought samba rava is similar to roasted upma rava.

    Upma prepared with this type of rava tastes simply superb, Trupti, just like the one we used to prepare at Nandyala. The texture, the taste is same.

    Thanks Ranjani.

    Hi Musical, Seattle is good to me grocery wise. Here almost all products are avialable in Indian grocery shops.

    Not Bansi but “Roasted” is the keyword, here Kay. Roasting process before milling gives a special taste to the rava and makes upma tastes great.
    Vijay usually picks up all the good stuff and he has a sharp eye when it comes to shopping. So credit goes to Vijay.:)
    I purchased guavas and gooseberries in Toronto, from Pakistan grocery shops in Little India.

    Comment by Indira — March 26, 2007 @ 7:58 pm

  8. Los Angeles stores (local) are just about OK, and Artesia is soooooooooo far away :( .

    Gooseberries! i’ve been craving for Amla achaar!

    Comment by musical — March 27, 2007 @ 12:25 am

  9. Buttermilk in upma! I can imagine what a lovely flavour it will impart to the upma…!

    Comment by Jyothsna — March 27, 2007 @ 4:59 am

  10. hey, I made this with semolina and it was 2 good

    Comment by Deepika Saripalli — March 27, 2007 @ 8:44 pm

  11. 1. ghee + yogurt/buttermilk is a no-no. It will have to be oil only.

    2. Doesnt the buttermilk go bad if put on the stove for long? Typically, yogurt or BM is added towards the fag-end of cooking of the dish.

    Comment by chetana — March 28, 2007 @ 12:53 am

  12. Thanks Indira, for the clarification. So, Bansi is a brandname, huh? :) I’ll look for this roasted rava.

    Vijay does have a sharp eye then. Let me go hunting for guavas and other interesting stuff in Little India.

    I wonder, if upma is the only thing that can be made with this rava. Hmm…time to do some searching on google.

    Comment by Kay — March 29, 2007 @ 8:24 pm

  13. Hi Indira, You have a wonderful website and lovely indian recips, so nice to read when u are far away from home.
    I just had a question i can never seem to make upma right what is the exact proportion of water to rawa that u get the beautiful upma that i can see in your pictures.Will appreciate any info thank you so much and love your website.

    Comment by Resham — April 1, 2007 @ 8:37 am

  14. Bansi rave is used a lot in Bangalore.I doubt if it is the brand name (may be so in the picture). But in Bangalore, it is a type of rave along with Chiroti rave, sanna rave etc. My MIL from Andhra had not heard or seen it before I introduced her to it.

    Comment by Ananya — April 2, 2007 @ 1:25 pm

  15. hey…was wondering if bansi rava is the same as wheat rava? can you confirm pls..

    Comment by Pk — April 26, 2007 @ 2:31 pm

  16. Where to get Mahanandi roasted upma rawa in Chembur,Mumbai. Kindly let me know at my specified email id.

    Comment by jyothi — September 2, 2007 @ 10:04 pm

  17. want to know abt the roasted bansi upma rawa

    Comment by yellappa — March 28, 2011 @ 4:38 am

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