Wheat Rava Upma Recipe – Authentic South Indian Steamed Bites

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Upma Recipe – Authentic South Indian Steamed Bites

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Wheat Rava Upma. It’s a delightful South Indian snack, and honestly, it’s one of those dishes my grandmother made that always felt like a warm hug. It’s subtly sweet, wonderfully textured, and surprisingly easy to make. Get ready to enjoy these little steamed bites of goodness!

Why You’ll Love This Recipe

This Wheat Rava Upma isn’t your typical upma. We’re taking it a step further by steaming it, which gives it a unique, soft, and fluffy texture. It’s a fantastic alternative to rice-based upmas, offering a slightly nutty flavor and a healthier twist. Plus, it’s perfect for breakfast, a snack, or even a light meal. You’ll love how satisfying and flavorful these little balls are!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 0.5 cup Wheat Rava (approximately 100g)
• 2 tablespoons Grated Coconut (about 20g)
• 1.5 cup Water (360ml)
• Salt to taste
• 1 teaspoon Oil (5ml)
• 0.5 teaspoon Mustard Seeds (about 2g)
• 1 teaspoon Urad Dal (about 6g)
• 2 teaspoons Chana Dal (about 12g)
• 1 whole Red Chilli (dried)
• 0.5 teaspoon Ginger (grated, about 2g)
• 1 sprig Curry Leaves (about 8-10 leaves)
• 1 pinch Asafoetida (Hing, about 0.1g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Rava: Types and Texture

You can find wheat rava (also known as godhi rava) at most Indian grocery stores. It comes in different coarseness levels. For this recipe, we want a slightly coarse texture – not powdered, but not too chunky either. A brief pulse in the mixer does the trick!

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and aroma. However, desiccated coconut works perfectly well in a pinch. If using desiccated, you might want to add a tiny splash of warm water to rehydrate it slightly.

Regional Variations in Tempering

The tempering (the spice mix fried in oil) is where things get fun! Every South Indian household has its own little twist. Some add a pinch of turmeric, others a few more chillies. Feel free to experiment!

The Significance of Asafoetida (Hing)

Don’t skip the asafoetida! It adds a unique savory depth that’s essential to South Indian cooking. It also aids digestion. A little goes a long way, so just a pinch is perfect. If you’re sensitive to the smell, don’t worry, it mellows out during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pulse the wheat rava in a mixer for just a few seconds. We want it coarsely ground, not a fine powder.
2. Now, heat the oil in a kadai (a deep frying pan). Add the mustard seeds. Once they splutter, add the urad dal and chana dal.
3. Let the dals turn golden brown, then add the whole red chilli, grated ginger, and curry leaves. Sauté for a few seconds until fragrant.
4. Add the asafoetida and immediately pour in the water. Add salt to taste. Bring the water to a rolling boil.
5. Gently stir in the wheat rava and grated coconut. Mix well to ensure there are no lumps.
6. Cover the kadai and cook on medium heat for 5-8 minutes, stirring occasionally. The rava will absorb the water and become a thick mixture.
7. Once the mixture is slightly cooled, grease your hands with a little oil. This prevents the upma from sticking.
8. Shape the mixture into small, bite-sized balls.
9. Arrange the balls on greased idli plates.
10. Steam for 5-8 minutes, or until the upma balls are firm to the touch.

And that’s it! Your Wheat Rava Upma is ready to enjoy.

Expert Tips

• Don’t overcook the rava: Overcooking will make the upma hard.
• Grease everything: Seriously, grease your hands and the idli plates well. It makes all the difference.
• Adjust salt to your liking: Salt is key to balancing the flavors.

Achieving the Perfect Texture

The key to perfect Wheat Rava Upma is getting the texture right. You want it soft and fluffy, not sticky or hard. The steaming process is crucial for this. Make sure the water is fully absorbed before steaming.

Troubleshooting: What if the Upma is Too Sticky?

If your upma is too sticky, it likely means you added too much water or didn’t cook it long enough to absorb the liquid. Next time, reduce the water slightly and ensure the mixture is thick before steaming.

Variations

• Vegan Wheat Rava Upma: This recipe is naturally vegan!
• Gluten-Free Considerations: Wheat rava contains gluten. For a gluten-free version, you can try using millet rava (bajra rava) or jowar rava.
• Spice Level Adjustment: Add more red chillies or a pinch of chilli powder for a spicier kick.
• Festival Adaptations (Ganesh Chaturthi, etc.): This upma is a wonderful offering during festivals. You can add a sprinkle of sesame seeds for extra flavor and auspiciousness.

Serving Suggestions

Serve these little upma balls warm with a side of coconut chutney or sambar. They’re also delicious on their own as a quick snack. My kids love them with a glass of buttermilk!

Storage Instructions

Leftover Wheat Rava Upma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave.

FAQs

What is the best way to store leftover Wheat Rava Upma?

Store it in an airtight container in the fridge. Reheating in a steamer helps retain the softness.

Can I make Wheat Rava Upma ahead of time?

You can make the upma mixture ahead of time and store it in the fridge for a day. Shape and steam just before serving.

What can I substitute for asafoetida?

If you can’t find asafoetida, you can omit it, but it does add a unique flavor. A tiny pinch of garlic powder can offer a similar savory note, but it won’t be quite the same.

Is Wheat Rava Upma a healthy breakfast option?

Absolutely! Wheat rava is a good source of fiber and carbohydrates, making it a filling and nutritious breakfast.

How do I adjust the water quantity for different rava textures?

If your rava is very coarse, you might need to add a tablespoon or two more water. If it’s finer, reduce the water slightly. The mixture should be thick but still pliable before steaming.

Enjoy making this recipe! I hope it brings a little bit of South Indian sunshine into your kitchen. Let me know how it turns out in the comments below!