Broken Wheat Upma / Godhumai Rava Upma is a nutrient-rich breakfast dish. Its loaded with fiber, calcium and iron and delivers a healthy dose of protein to keep our body strong. Today I’m sharing a simple upma recipe using this nutritious rava, our typical weekend breakfast item. With few colorful veggies this upma goes extra fancy and makes it to the table in style!
Broken Wheat, Cracked Wheat, Fada, Dalia, Godhumai Rava, Wheat Rava, Lapsi, Bulgur are few different names given to wheat rava. They come in different sizes and is usually made by milling whole raw wheat grains coarsely. Wheat is cleaned and husked and then processed to the required size. They come in large kernels, medium size kernels or fine kernels. I have used medium sized broken wheat kernels which suits perfectly for our south indian style upma.
Some similar recipes to try…
Ingredients
Broken Wheat / Godhumai Rava / Cracked Wheat – 1 cup
Water 2 & 1/2 cups
Onion 1/4 cup (sliced)
Green chili 2 slit open
Ginger 1 teaspoon (finely minced)
Mixed vegetables (carrot, green peas, green beans) 1/2 cup
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Split black gram 1/2 teaspoon
Curry leaves 5 leaves
Coriander leaves 1 tablespoon (chopped)
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Salt 1 teaspoon
Oil 2 tablespoons
Lets see how to make this Mixed Vegetable Cracked Wheat Upma
- To start with dry roast the cracked wheat kernels for few minutes over very low flame. Do not brown them, just roast to heat it up and keep it aside.
- Heat oil in a pan / pressure cooker – Splutter mustard seeds, cumin seeds, split black gram and curry leaves. Sprinkle asafoetida.
- Add chopped onion, green chilies , ginger and mixed vegetables. Saute them with turmeric powder and little salt.
- Add 2 & 1/2 cups of water ( pressure cooker method)- bring it to a boil, add in roasted wheat kernels and pressure cook upto 1 whistle and switch off. Once done, fluff with a fork, garnish with coriander leaves and drizzle some ghee. Serve hot with some spicy chutney!
Notes
- Serves 2-3 approx
- For stove top pan method use about 3 cups of water for every 1 cup of rava – bring the water to a boil, add the rava and cook for 2 minutes over medium flame. Then bring the flame to low setting and cover the pan with lid and cook for 12 minutes over very low flame or until the kernels absorbs all the water.
- Usually finely chopped carrots, green beans, green peas suits.. I ahve used frozen sweet peas for this recipe. If using fresh peas then cook them separately and then add.
- Adding turmeric powder gives light yellow color to the upma, its optional. Skipping turmeric can yield pale white upma.
- Drizzle little ghee in the end to enhance the taste, purely optional.