Wheat Rava Upma Recipe – Easy Indian Breakfast with Veggies

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Upma Recipe – Easy Indian Breakfast with Veggies

Hey everyone! If you’re anything like me, mornings can be… hectic. But a delicious, satisfying breakfast doesn’t have to be complicated. This Wheat Rava Upma is my go-to when I want something quick, healthy, and packed with flavour. It’s a family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This upma is seriously a winner. It’s ready in under 20 minutes, making it perfect for busy weekdays. Plus, it’s a fantastic way to sneak in some veggies! The wheat rava gives it a lovely texture and a subtle nutty flavour. Honestly, it’s comfort food at its finest.

Ingredients

Here’s what you’ll need to whip up this delightful upma:

• 1 cup wheat rava (broken wheat)
• ½ cup onion, chopped
• ¼ cup carrot, chopped
• ¼ cup peas
• 3 cups water
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon urad dal (split black lentils)
• 1 teaspoon chana dal (split chickpeas)
• 2 green chillies, slit
• Few curry leaves
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using wheat rava instead of the traditional semolina (sooji) adds a lovely whole-grain goodness. It’s a bit more nutritious and has a slightly different texture – a little softer, in my opinion.

Wheat rava is popular in South India, especially in Tamil Nadu and Karnataka, and is known as godhi rava. You can usually find it at Indian grocery stores or online.

Now, about the oil. Traditionally, we use a neutral oil like sunflower or vegetable oil for tempering. But feel free to experiment! A little bit of groundnut oil adds a lovely aroma. And for a richer flavour, a teaspoon of ghee (clarified butter) at the end is always a good idea.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when the magic starts!
2. Next, toss in the urad dal and chana dal. Sauté them until they turn golden brown and fragrant. Keep stirring so they don’t burn!
3. Now, add the curry leaves and slit green chillies. Sauté briefly, just until the curry leaves become crisp and release their aroma.
4. Add the chopped onions, carrots, and peas. Sprinkle in some salt. Cook, covered, for about 5 minutes, or until the vegetables soften a little.
5. Time for the rava! Add the wheat rava and roast it for about a minute. This helps to bring out its flavour and gives the upma a nice texture.
6. Pour in the 3 cups of boiling water and stir everything well. Make sure there are no lumps!
7. Cover the kadai and cook for 2-3 minutes, or until the mixture thickens.
8. Reduce the heat to low and simmer for another 5-7 minutes, or until the upma is fully cooked and the water is absorbed.
9. Finally, fluff the upma with a fork and drizzle with a little ghee or coconut oil. This adds a lovely sheen and flavour.

Expert Tips

• Don’t skip the roasting step! It really makes a difference in the texture of the upma.
• Using boiling water is key to preventing lumps.
• Adjust the amount of green chillies to your spice preference.
• If the upma seems too dry, add a splash of hot water.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Gluten-Free Considerations: Wheat rava contains gluten. If you need a gluten-free option, you’ll need to use a different rava, like rice rava.
• Spice Level Adjustment: My friend, Priya, loves a fiery upma, so she adds an extra green chilli or a pinch of red chilli powder. Feel free to experiment!
• Quick Upma: If you’re really short on time, you can actually make this in a pressure cooker! Reduce the water to 2 cups and cook for 2 whistles.

Serving Suggestions

Serve the upma hot, straight from the kadai! It’s fantastic on its own, but even better with a side of chutney (coconut chutney is my favourite!) or sambar. A cup of hot filter coffee completes the breakfast perfectly.

Storage Instructions

If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.

FAQs

What is the best type of wheat rava to use for upma?

Any good quality wheat rava will work, but I prefer the coarsely ground variety. It gives the upma a nice texture.

Can I make this upma ahead of time?

While it’s best enjoyed fresh, you can partially prepare it. Roast the rava and sauté the vegetables the night before. Then, just finish cooking it in the morning.

How can I adjust the consistency of the upma?

If it’s too thick, add a little hot water. If it’s too thin, cook it for a few more minutes, uncovered, to allow the excess water to evaporate.

What are some good chutney pairings for wheat rava upma?

Coconut chutney, tomato chutney, and coriander-mint chutney are all excellent choices!

Can I add other vegetables to this upma?

Absolutely! Feel free to add chopped beans, potatoes, or even spinach. Get creative!