Wheat Rava Upma Recipe – Quick Indian Breakfast with Veggies

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Upma Recipe – Quick Indian Breakfast with Veggies

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and juggling a million things, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Upma. Today, I’m sharing my go-to recipe for Wheat Rava Upma – it’s packed with veggies, super flavorful, and comes together in under 30 minutes. I first made this when I was trying to incorporate more whole grains into our family’s diet, and it’s been a breakfast staple ever since!

Why You’ll Love This Recipe

This Wheat Rava Upma is more than just a quick breakfast. It’s a comforting, wholesome meal that’s perfect for busy weekdays or a relaxed weekend brunch. It’s also incredibly versatile – you can easily customize it with your favorite vegetables and adjust the spice level to your liking. Plus, it’s a fantastic way to use up leftover veggies!

Ingredients

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

• 1 cup Wheat Rava (roasted) – about 150g
• 1 unit Onion (chopped) – roughly 1 medium onion
• 4 unit Green chillies (slit) – adjust to your spice preference
• 2 tablespoon Chopped carrot – about 20g
• 2 tablespoon Green peas – about 20g
• 3 cups Water – 720ml
• ?? teaspoon Mustard seeds – about 1/2 tsp
• 1 teaspoon Urad dal (split black lentils)
• 2 teaspoon Chana dal (split chickpeas)
• 2 tablespoon Oil
• 1 sprig Curry leaves sprig
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Using roasted wheat rava is key – it gives the upma a lovely texture and nutty flavor. If yours isn’t pre-roasted, don’t worry, I’ve included instructions in the recipe to quickly roast it yourself.

The tempering (the mustard seeds, dals, and curry leaves) is where a lot of the flavor comes from. In South India, you’ll often see a bit of asafoetida (hing) added to the tempering for extra depth. Feel free to add a pinch if you have it!

And don’t be shy with the veggies! I love using carrots and peas, but you can really use whatever you have on hand – beans, potatoes, even bell peppers would work beautifully. Fresh veggies really brighten up the dish, but frozen ones work in a pinch too (more on that in the FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, if your wheat rava isn’t already roasted, heat a pan over medium heat and dry roast the rava for about 2 minutes, stirring constantly. This helps develop the flavor and prevents it from becoming mushy. Set it aside.
2. Now, heat the oil in a kadai (or a deep pan) over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready to release their flavor!
3. Add the urad dal and chana dal and sauté until they turn golden brown. Keep an eye on them, as they can burn quickly.
4. Toss in the curry leaves and slit green chillies. Fry for about 30 seconds until fragrant.
5. Add the chopped onion and sauté until it turns translucent.
6. Mix in the chopped carrots and green peas and cook for about 2 minutes, stirring occasionally.
7. Pour in the water and bring it to a boil.
8. Now for the important part! Gradually add the roasted wheat rava to the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
9. Add salt to taste and continue to cook on high heat, stirring constantly, until the mixture thickens to a porridge-like consistency.
10. Reduce the flame to low, cover the kadai, and simmer for about 10 minutes, or until all the water is absorbed and the upma is fluffy.
11. Optional: For an extra touch of richness, drizzle a teaspoon of coconut oil or ghee over the upma before serving. It really elevates the flavor!

Expert Tips

• Stir, stir, stir! Seriously, constant stirring is the key to a lump-free upma.
• Don’t overcrowd the pan. If you’re making a large batch, it’s better to cook it in two smaller batches.
• Adjust the water. The amount of water needed may vary slightly depending on the type of wheat rava you use. Start with 3 cups and add more if needed.
• Taste as you go. Adjust the salt and spice level to your liking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure you use oil instead of ghee.
• Gluten-Free Considerations: Wheat rava contains gluten. If you need a gluten-free option, you’ll need to use a different grain like rice rava (poha).
• Spice Level Adjustment: My family likes a little kick, so I use 4 green chillies. Feel free to reduce the number or remove the seeds for a milder flavor.
• South Indian vs. North Indian Style: My friend Priya, who’s from Chennai, always adds a pinch of hing (asafoetida) to her tempering. It adds a lovely savory depth. In North India, you might see a squeeze of lemon juice added at the end for brightness.

Serving Suggestions

Serve this Wheat Rava Upma hot, garnished with fresh coriander leaves (cilantro). It’s delicious on its own, but also pairs well with a side of coconut chutney or sambar. A cup of hot chai makes the perfect accompaniment!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to restore its fluffy texture.

FAQs

Q: Is Wheat Rava Upma healthier than Semolina Upma?

A: Absolutely! Wheat rava is a whole grain, meaning it’s packed with fiber and nutrients. Semolina (suji) is refined, so it lacks some of those benefits.

Q: Can I use frozen vegetables in this recipe?

A: Yes, you can! Just add them directly to the kadai along with the onions and sauté until heated through.

Q: How do I prevent the Upma from becoming sticky?

A: The key is to roast the rava properly and stir continuously while adding it to the boiling water. Don’t reduce the heat too much while cooking.

Q: What is the best way to roast Wheat Rava?

A: Heat a pan over medium heat and dry roast the rava for 2-3 minutes, stirring constantly, until it’s lightly golden and fragrant.

Q: Can this Upma be made ahead of time?

A: While it’s best enjoyed fresh, you can definitely make it ahead of time and reheat it. Just be aware that the texture might change slightly.