Broken Wheat Rava Upma | Godhuma Rava Upma | Dalia Upma

Broken Wheat Rava Upma is a popular South Indian breakfast dish that is made using wheat rava or cracked wheat.

Many people dislike upma for its taste and texture. A well-made wheat rava upma is non-sticky, fluffy, and bursting with South Indian flavors.

What is Broken Wheat Rava Upma?

Godhuma Rava Upma is a popular South Indian breakfast dish that is made with wheat rava. It is enjoyed across many states in the region. It is a staple dish in Andhra Pradesh, Telangana, Tamil Nadu, and Karnataka.

What is Broken Wheat Rava? Wheat rava is a coarsely ground wheat grain that is rich in fiber and other essential nutrients.

Wheat rava upma is known by different names. In Andhra Pradesh and Telangana, it is called “Dalia Upma” and is often accompanied by a spicy tomato or allam (ginger) chutney.

There are different varieties of broken wheat rava available in the market, ranging from fine to coarse. The fine variety cooks quickly but may not have the same texture as the coarse variety. The coarse variety takes longer to cook but gives a nice bite to the upma.

Broken wheat semolina upma is a healthier version of the regular upma which is made using semolina (sooji). It is a good source of dietary fiber, protein, and complex carbohydrates, making it an ideal choice for those looking for a healthy and filling meal.

What is the ratio of water to make Wheat Rava Upma?

To make Godhuma Rava Upma, the water to rava ratio is generally 2:1. This means that for every cup of wheat rava, you will need two cups of hot water. The water measurement works correctly for small-sized broken wheat rava.

However, the exact ratio may vary depending on the brand of wheat rava used and personal preference.

About Broken Wheat Rava Upma Recipe

Broken wheat rava upma recipe is extremely easy made using wheat rava. It is a simple and quick recipe that can be prepared in under 30 minutes, making it a perfect meal for busy mornings.

The process of making wheat rava upma is similar to that of traditional semolina upma.

This recipe is for plain wheat rava upma. The tempering of mustard seeds, cumin seeds, lentils, onions, green chilies, asafoetida, and curry leaves add a burst of flavors to the dish, making it savory and delicious. But you can customize it with choice of vegetables or more spices.

It is a must-try recipe for those who are looking for a delicious and nutritious breakfast option that can be prepared in no time.

Reasons to make

Easy savory breakfast dish.

Perfect for breakfast or as a light meal.

Wholesome and nutritious.

Good option to pack for school or office lunch boxes.

Diabetic friendly.

Great for weight loss.

Vegetarian and Vegan.

Pro Tips

Making non-sticky godhuma rava upma can be tricky. Follow the few simple tips, to get the perfect texture and consistency.

1. Roast the wheat rava: This is an important step to remove any excess moisture from the rava and prevent clumping. Roasting the rava also gives it a nice nutty flavor.

2. Use the right water to rava ratio: It is important to use the right amount of water to ensure that the upma has a good texture and consistency. Using too much water can result in a soggy and mushy upma, while using too little water can result in a dry and hard upma.

3. Use only hot water: When hot water is added to wheat rava, it starts to absorb the water and swell up, which speeds up the cooking process. This results in a soft and fluffy texture of the upma. Using cold water can result in uneven cooking of the rava.

4. Stir continuously: Once you add the wheat rava to the boiling water, stir continuously to prevent clumping and sticking. This will also ensure that the rava is evenly cooked.

5. Cover the pan: Covering the pan while cooking the upma will help trap the steam and ensure that the rava is evenly cooked. This will also prevent the upma from drying out.

6. Let it rest: Once the wheat rava upma is cooked, let it rest for a few minutes before serving. This will allow the rava to absorb any excess moisture and become fluffy and non-sticky.

Ingredients

Broken wheat rava: Use good quality fine variety of broken wheat rava. It is also called dalia, cracked wheat, godhuma rava, or samba rava.

Cooking oil: I have used vegetable oil. You can use any oil like peanut, coconut, canola, or any cooking oil of your choice.

Onion: it adds a nice flavor and texture.

Green chilies: to add spice. You can increase or decrease the chilies according to your taste preference.

Tempering: peanuts, split bengal gram, white gram dal, mustard seeds, cumin, curry leaves, and asafoetida.

Others: salt, and water.

How to make Dalia Upma

1. Place a pot or saucepan filled with water over the stovetop. Heat it over medium flame.

Alternatively, you can also heat water in a microwave.

2. Heat oil in a pan over medium flame. Once the oil is hot, add peanuts and lentils (chana dal and urad dal). Saute until the lentils start to change color.

3. Once lentils change color to light brown in color, add mustard seeds and cumin. Let them crackle.

Ensure the seeds crackle, else they will taste raw.

4. Add in the chopped green chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp.

5. Next, add chopped onions and saute until they turn soft.

Do not let the onions change color.

6. Once onions are soft, add the wheat rava and saute over low flame for 1-2 minutes.

7. Add salt and give a good mix.

8. By now the water will come to a rolling boil.

9. Slowly and carefully add the water with one hand and stir continuously with another hand.

This prevents from forming lumps.

10. Once everything is mixed well, cover the pan and continue to cook on low flame for 5 minutes or until the water is absorbed and the wheat rava is cooked through. Switch off the flame and rest if for 5 minutes before you serve.

11. Open the lid and add 1 tbpn ghee and give a good mix.

12. Broken Wheat Rava Upma is ready. Serve hot or warm with chutney or pickle.

Serving Suggestions

Traditional broken wheat rava upma is served with a chutney like coconut chutney, tiffin sambar, or pickle for a classic South Indian breakfast.

Storage Suggestions

Godhuma rava upma can be stored in the refrigerator for up to 3 days. To store the upma, allow it to cool completely and then transfer it to an clean and dry airtight container. It is important to ensure that there is no moisture in the container, as this can cause the upma to become mushy or spoil.

When reheating the upma, add a splash of water to the container before microwaving it. This will help to prevent the upma from becoming too dry. Alternatively, you can also reheat the upma on the stovetop by adding a little water and stirring until it is heated through.

Variations

Cashews can be a delicious addition to wheat rava upma. Add them in the tempering and saute until they turn light golden color. Or, can garnish the upma with fried cashews, they add a crunch and nutty flavor.

You can add vegetables like carrots, peas, or beans to make it more nutritious.

Toward the end, add grated fresh coconut and squeeze lemon juice and switch off the flame.

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