Lapsi or Bulgur Upma - Savoury Broken Wheat Porridge

As a breakfast dish I love samba ravai upma. Its very yummy and filling. My husband has it with boiled egg and dosai molaga podi.

You get different thickness so pick and choose the one that you would prefer in terms of texture. I prefer Samba rava which is finer than lapsi and cooks faster. You could replace the lapsi for fine Bulgur and follow the same recipe.

INGREDIENTS

• Broken wheat / Samba Rava – 1 cup
• Water – 3 cups
• Salt to taste
• Grated coconut – ¼ cup
• Green Chilly (chopped) – 1 (add more if you like it spicy) or dried red chilly
• Grated Ginger – ½ inch  (optional)
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Chana dal – 1 tsp
• Curry leaves – few
• Asafoetida / hing – a pinch

METHOD

• Heat a thick bottomed kadai add the oil and mustard seeds. When they sputter add the chana dal when it turns golden add chilly, ginger, curry leaves and hing. Saute for a min.
• Add the broken wheat, water and salt. Mix well to dissolve the salt.
• If you are using the thicker version of broken wheat then you can pressure cook it and add that after the tempering.
• Once this comes to boil put on medium flame and keep it covered.
• Stir occasionally to make sure it is getting cooked evenly and not getting burnt at the bottom.
• When it is almost cooked add the grated coconut stir to combine well.
• Adjust salt and consistency. I like my upma is little gooey so I tend to add a little more water.
• Garnish with some fresh curry leaves or grated coconut (optional)
• Serve with chutney or sugar or pickle of your choice.