A wholesome and savory South Indian breakfast made from cracked wheat. It's packed with vegetables and fragrant spices, offering a healthier, high-fiber alternative to the classic semolina upma. Ready in under 30 minutes!
Prep10 min
Cook20 min
Servings4
Serving size: 1.5 cups
279cal
8gprotein
45gcarbs
9g
Ingredients
1 cup Godhuma Rava (Medium grain cracked wheat)
2 tbsp Vegetable Oil (Or use ghee for a richer flavor)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
2 pcs Green Chilli (Slit lengthwise, adjust to taste)
A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
Fiber-rich broken wheat upma with protein-packed egg fry – a soul-satisfying start to your day!
This andhra dish is perfect for breakfast. With 436.74 calories and 14.92g of protein per serving, it's a high-fiber option for your meal plan.
fat
1 inch piece Ginger (Finely grated or minced)
1 cup Mixed Vegetables (Finely chopped carrots, peas, and green beans)
3 cup Water (Use hot water for best results)
1.25 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Ghee (Optional, for finishing)
Instructions
1
Roast the Godhuma Rava
Heat a heavy-bottomed pan or kadai over low-medium heat.
Add the godhuma rava and dry roast for 4-5 minutes, stirring continuously, until it becomes fragrant and turns a pale golden color.
Transfer the roasted rava to a plate and set aside. This step is crucial to prevent a sticky upma.
2
Prepare the Tempering (Tadka)
In the same pan, heat the oil over medium heat.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and chana dal. Sauté for about a minute until they turn golden brown and aromatic.
Add the hing and curry leaves, and sauté for another 15 seconds.
3
Sauté Aromatics and Vegetables
Add the finely chopped onion, slit green chillies, and grated ginger to the pan.
Sauté for 2-3 minutes until the onions become soft and translucent.
Add the mixed vegetables and a pinch of salt. Cook for another 3-4 minutes until the vegetables are slightly tender.
4
Cook the Upma
Pour 3 cups of water into the pan. Add the remaining salt and optional sugar. Stir well and bring the water to a rolling boil.
Reduce the heat to low. Slowly and steadily, pour the roasted godhuma rava into the boiling water with one hand, while stirring continuously with the other to prevent lumps.
Once all the rava is incorporated, cover the pan with a tight-fitting lid and cook on low heat for 8-10 minutes, or until all the water is absorbed and the rava is soft and cooked through.
5
Finish and Serve
Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the grains to steam further and become fluffy.
Uncover the pan, drizzle the optional ghee and fresh lemon juice over the upma.
Gently fluff the upma with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and serve hot.
157cal
7gprotein
5gcarbs
12gfat
Ingredients
4 pcs Large Eggs
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Black Pepper Powder (Freshly ground is recommended)
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3
Sauté the Spices
Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.
