Quick Wheat Rava Upma Recipe – Easy Microwave Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Quick Wheat Rava Upma Recipe – Easy Microwave Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick and satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Upma to start the day. This recipe is a game-changer – a super speedy Wheat Rava Upma made right in the microwave! I first stumbled upon this method when I was desperately trying to get a healthy breakfast on the table before school drop-off, and it’s been a lifesaver ever since.

Why You’ll Love This Recipe

This isn’t your grandma’s Upma (though hers is probably amazing too!). This version is all about speed and convenience without sacrificing flavor. It’s perfect for busy weekdays, when you want something nourishing but don’t have a ton of time. Plus, using the microwave means less cleanup – always a win in my book! It’s a comforting, flavorful, and surprisingly healthy way to kickstart your morning.

Ingredients

Here’s what you’ll need to whip up this quick Upma:

• 1 cup Wheat Rava (broken wheat)
• 1 medium Onion, finely chopped
• 2 tbsp Carrot, finely chopped
• 4 tbsp Frozen peas
• 1 tbsp Tomato, finely chopped
• 1 tbsp Capsicum (bell pepper), finely chopped
• 3 Green chilies, finely chopped (adjust to your spice preference!)
• 1 tbsp Coriander leaves, chopped for garnish
• 1 sprig Curry leaves
• 2.5-3 cups Water
• Salt to taste
• 3 tsp Oil
• 0.5 tsp Mustard seeds
• 0.75 tsp Urad dal (split black lentils)
• 0.75 tsp Chana dal (split chickpeas)

Ingredient Notes

Let’s talk ingredients for a sec! Wheat Rava, also known as broken wheat, is a fantastic source of fiber and complex carbohydrates. It keeps you feeling full and energized for longer. It’s a little different than the usual semolina (sooji) used in Upma, offering a slightly nutty flavor and heartier texture.

Now, about that tempering! The mustard seeds, urad dal, and chana dal are key to a good Upma. Traditionally, the tempering is done in a pan, but we’re doing it in the microwave for speed. Don’t worry, it works beautifully! You’ll find regional variations in the tempering – some people add hing (asafoetida) or even a pinch of turmeric. Feel free to experiment!

And of course, the microwave! It’s the star of the show here. It drastically cuts down on cooking time and makes this recipe incredibly accessible.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a microwave-safe bowl, combine the wheat rava with 2 tsp of oil. Microwave on high for 2.5 minutes. Then, transfer it to a plate and set aside. This lightly roasts the rava, giving it a lovely texture.
2. Now, in the same bowl (less washing up, remember?), add the remaining 3 tsp of oil. Add the mustard seeds, urad dal, and chana dal. Microwave for 2 minutes. You should hear the mustard seeds start to pop – that’s how you know it’s working!
3. Add the chopped onions, capsicum, tomato, green chilies, and curry leaves to the bowl. Give everything a good mix and microwave for another 2 minutes. The onions should start to become translucent.
4. Pour in 2.5 cups of water (you can add up to 3 if you prefer a softer Upma). Stir in the roasted rava and salt. Mix everything really thoroughly to prevent lumps.
5. Cover the bowl with a microwave-safe lid or plate. Microwave for 4 minutes. Stir well, then microwave again for another 4 minutes.
6. Let the Upma stand for 2 minutes before fluffing it up with a fork. Garnish generously with fresh coriander leaves and serve hot!

Expert Tips

Want to make this Upma perfect? Here are a few things I’ve learned along the way:

• Texture is key: Adjust the water quantity to get your desired consistency. Less water = drier Upma, more water = softer Upma.
• Preventing sticking: Make sure to stir the Upma well after each microwave interval. This prevents the rava from sticking to the bottom of the bowl.
• Spice it up (or down): Feel free to adjust the number of green chilies to suit your spice preference. You can also add a pinch of red chili powder for extra heat.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your frozen peas don’t have any sneaky additives.
• Gluten-Free Notes: Wheat Rava does contain gluten. If you need a gluten-free option, you can substitute it with broken rice (poha) or quinoa. The cooking time might need slight adjustments.
• Spice Level Adjustment: For a mild Upma, use just one green chili or omit them altogether. For a spicy kick, add two or three, or a pinch of cayenne pepper.
• Festival Adaptations: While Upma isn’t specifically tied to one festival, it’s a common breakfast dish enjoyed during many Indian celebrations.

Serving Suggestions

Upma is delicious on its own, but it’s even better with a side of:

• Coconut chutney
• Sambar
• Yogurt

A cup of hot chai is the perfect accompaniment!

Storage Instructions

Leftover Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water.

FAQs

Is this Upma healthy? Absolutely! Wheat Rava is a good source of fiber and complex carbs, and the vegetables add essential vitamins and minerals.

Can I make this Upma ahead of time? While it’s best enjoyed fresh, you can partially prepare it. Roast the rava and do the tempering the night before. Then, just add the water and vegetables in the morning and microwave.

What can I substitute for the vegetables? Feel free to use whatever veggies you have on hand! Peas, carrots, beans, and potatoes all work well.

Can I use a different type of dal? You can experiment with other dals, like toor dal or moong dal, but urad and chana dal provide the traditional flavor.

How do I adjust the water quantity for different rava types? Different brands of rava absorb water differently. Start with 2.5 cups and add more, a little at a time, until you reach your desired consistency.

Enjoy! Let me know in the comments how yours turns out. I hope this quick and easy Wheat Rava Upma becomes a staple in your kitchen, just like it has in mine.