Wheat Rava Upma Recipe – Quick & Easy South Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Upma Recipe – Quick & Easy South Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Upma. This Wheat Rava Upma is a family favorite – it’s comforting, flavorful, and comes together in under 30 minutes. I first made this when I was trying to incorporate more whole grains into our breakfasts, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any Upma recipe. It’s a super speedy version that’s perfect for busy weekdays. It’s also incredibly versatile – you can adjust the spice level and add veggies to make it your own. Plus, using wheat rava (also known as broken wheat) adds a lovely nutty flavor and a boost of fiber. It’s a truly satisfying and wholesome way to start your day!

Ingredients

Here’s what you’ll need to whip up this delicious Wheat Rava Upma:

• 1 ½ cups wheat rava (approximately 180g)
• 1 finely sliced large onion
• 1 large tomato, finely chopped
• 3-4 slit green chillis (adjust to your spice preference!)
• 1 inch ginger, finely chopped
• 1 tbsp ghee or oil
• 1 tbsp chopped coriander leaves
• 3 ¾ to 4 cups water (approximately 900-950ml)
• Salt to taste
• 1 tsp mustard seeds
• 1 tbsp bengal gram (chana dal)
• 1 tbsp black gram dal (urad dal)
• 12-15 curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Wheat Rava: I love using wheat rava because it’s a healthier alternative to semolina (sooji). It’s a good source of fiber and has a slightly nutty taste. You can find it at most Indian grocery stores, or online.
• Dals: Traditionally, South Indian Upma often uses a combination of chana dal and urad dal for that authentic flavor. Some regions might also add a touch of toor dal – feel free to experiment!
• Curry Leaves: Fresh curry leaves are essential! They add such a beautiful aroma and flavor. Don’t skimp on these – they really make the dish. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee or oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
2. Next, add the bengal gram, black gram dal, and curry leaves. Sauté for a few minutes until the dals turn golden brown and wonderfully aromatic. This is where the magic starts to happen!
3. Now, toss in the sliced onions, green chillis, and chopped ginger. Sauté for about 2 minutes, until the onions soften and become translucent.
4. Add the chopped tomatoes and cook on medium heat for another 4 minutes, until they soften and release their juices. Season with salt.
5. Pour in the water and bring it to a boil. Once boiling, reduce the heat to low and gradually add the wheat rava while stirring continuously. This is important to prevent lumps from forming!
6. Cover the pan and let it simmer for about 12 minutes, stirring occasionally. The rava will absorb the water and become soft and fluffy.
7. Finally, turn off the heat and give it a good mix. Garnish with fresh coriander leaves.

Expert Tips

A few little things I’ve learned over the years:

• Don’t Overcook: Overcooked Upma can become mushy. Keep a close eye on it during the simmering process.
• Stir, Stir, Stir: Seriously, stirring is key to preventing lumps.
• Adjust Water: The amount of water needed may vary slightly depending on the rava. Start with 3 ¾ cups and add more if needed. You want a slightly moist, but not watery, consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Considerations: Wheat rava contains gluten. For a gluten-free version, use gluten-free semolina (sooji) instead.
• Spice Level Adjustment: My family loves a little kick, but you can easily adjust the number of green chillies to suit your taste.
• Festival Adaptations: During Makar Sankranti or Pongal, some families add grated coconut and a pinch of turmeric for a festive touch. My grandmother always did!

Serving Suggestions

Serve your Wheat Rava Upma hot! It’s delicious on its own, but even better with:

• Coconut chutney
• Tomato chutney
• A dollop of yogurt
• Pickle (my personal favorite!)
• A sprinkle of sugar (some people enjoy a sweet and savory combo)

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What is the best type of wheat rava to use for upma? Medium-sized wheat rava works best. It cooks evenly and gives a good texture.
• Can I make this upma ahead of time? While it’s best enjoyed fresh, you can partially prepare it. Sauté the onions, ginger, and chillies ahead of time and store them in the fridge. Then, finish the recipe when you’re ready to eat.
• How do I prevent the upma from becoming sticky? The key is to stir continuously while adding the rava and to avoid overcooking it.
• What are some good chutney pairings for wheat rava upma? Coconut chutney and tomato chutney are classic pairings.
• Can I use a different type of dal in this recipe? Absolutely! Feel free to experiment with toor dal or moong dal.