Wheat Rava Upma Recipe – Quick Vegetable & Spice Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Wheat Rava Upma Recipe – Quick Vegetable & Spice 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 packed with veggies, bursting with flavor, and comes together in under 30 minutes. I first made this when I was trying to sneak more vegetables into my kids’ diets, and it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t your average upma. We’re using bensi rava (wheat rava) which gives it a lovely texture and a slightly nutty flavor. Plus, it’s loaded with colorful vegetables and a fragrant tempering that will wake up your senses. It’s perfect for a weekday breakfast, a light lunch, or even a quick dinner. Trust me, you’ll want to add this one to your rotation!

Ingredients

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

• 3 tsp ghee
• 1 cup bensi rava / wheat rava (approx. 180g)
• 1 tsp mustard seeds
• ?? tsp urad dal (split black lentils) – about 1 tsp
• ?? tsp chana dal (split chickpeas) – about 1 tsp
• 1 tsp cumin seeds
• 1 dried red chilli
• Few curry leaves (about 10-12)
• 10 cashews
• 1 inch ginger, grated
• 4 green chillies, finely chopped (adjust to your spice preference!)
• Pinch of hing (asafoetida)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 tbsp peas (frozen is fine!)
• ?? capsicum (bell pepper), finely chopped – about ½ cup
• ?? tsp turmeric powder – about ½ tsp
• ?? tsp chilli powder – about ½ tsp (or to taste)
• 1 tsp salt (or to taste)
• 4 cups water (960ml)
• 2 tbsp coriander leaves, chopped
• ?? lemon juice – about 1 tbsp

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Bensi Rava/Wheat Rava: This is the star of the show! It’s coarsely ground wheat and gives the upma a wonderful texture. You can find it at most Indian grocery stores.
• Ghee: Ghee adds a richness and aroma that’s just unbeatable. But if you’re looking for a substitute, you can use oil.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory flavor. A little goes a long way.
• Tempering Variations: Every family has their own way of doing the tempering. Some people add mustard seeds and curry leaves first, others add chana dal and urad dal. Feel free to experiment and find what you like best! In South India, you might find a tempering with mustard seeds, chana dal, urad dal, and sometimes even a pinch of fenugreek seeds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tsp of ghee in a pan over low heat. Add the wheat rava and roast it until it becomes fragrant – about 3-5 minutes. This step is important as it enhances the flavor. Set aside.
2. In a kadai (a deep, round-bottomed pan), heat 2 tsp of ghee. Add the mustard seeds. Once they start to splutter, add the urad dal and chana dal. Let them turn golden brown.
3. Next, add the cumin seeds, dried red chilli, and curry leaves. Sauté for a few seconds until fragrant.
4. Now, add the cashews, grated ginger, and chopped green chillies. Sauté until the cashews turn golden brown.
5. Add the chopped onion and sauté until it becomes translucent. Then, add the chopped carrots, peas, and capsicum. Mix in the turmeric powder, chilli powder, and salt. Cook for a few minutes until the veggies soften slightly.
6. Pour in the water and bring it to a boil. Once boiling, stir in the roasted rava. Mix well to avoid any lumps.
7. Cover the pan and simmer for about 10 minutes, or until all the water is absorbed.
8. Finally, add the chopped coriander leaves and lemon juice. Fluff the upma with a fork. Let it rest for 5 minutes before serving.

Expert Tips

• Roasting the Rava: Don’t skip roasting the rava! It really brings out the flavor and prevents the upma from becoming sticky.
• Water Ratio: The water ratio is important. If the upma is too dry, add a little more water. If it’s too wet, cook it for a few more minutes uncovered.
• Don’t Overcook: Overcooked upma can become mushy. Keep a close eye on it during the simmering process.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Notes: Wheat rava isn’t gluten-free. For a gluten-free version, use rice rava (poha) instead.
• Spice Level Adjustment: Adjust the amount of green chillies and chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival/Brunch Adaptations: For a festive touch, add a sprinkle of pomegranate seeds and chopped nuts. It’s also a great addition to a brunch spread.

Serving Suggestions

Serve this Wheat Rava Upma warm with a side of coconut chutney, sambar, or even a dollop of yogurt. It’s also delicious on its own!

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it gently with a splash of water.

FAQs

Let’s answer some common questions:

• Is Bensi Rava the same as broken wheat? Not quite! Broken wheat (dalia) is usually larger granules. Bensi rava is more finely ground.
• Can I make this upma ahead of time? It’s best enjoyed fresh, but you can definitely prep the veggies and roast the rava ahead of time.
• What can I substitute for ghee? Vegetable oil, coconut oil, or even butter will work.
• How do I adjust the spice level? Reduce the amount of green chillies and chilli powder. You can also remove the seeds from the green chillies for less heat.
• What is the best chutney to serve with upma? Coconut chutney is a classic pairing, but tomato chutney or even mint-coriander chutney are also delicious!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!