Godi Rava Upma
A wholesome and hearty South Indian breakfast made with cracked wheat, savory spices, and vegetables. This nutritious alternative to semolina upma is both filling and incredibly flavorful, perfect for a healthy start to your day.
For 4 servings
11 steps. 20 minutes total.
- 1
Step 1
- a.Dry roast the cracked wheat in a heavy-bottomed pan on low-medium heat for 5-7 minutes. Stir frequently until it becomes aromatic and turns a pale golden color. This is a crucial step to ensure a non-sticky, fluffy upma. Transfer to a plate and set aside.
- 2
In the same pan, heat the oil over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely.
- 3
Add the urad dal and chana dal to the hot oil
- a.Sauté for about 1-2 minutes, stirring continuously, until they turn golden brown and fragrant. Be careful not to burn them.
- 4
Add the curry leaves, slit green chilies, grated ginger, and a pinch of hing
- a.Sauté for 30 seconds until the curry leaves are crisp.
- 5
Step 5
- a.Add the finely chopped onions and sauté for 2-3 minutes until they become soft and translucent.
- 6
Step 6
- a.Stir in the mixed vegetables and cook for 3-4 minutes until they are slightly tender-crisp.
- 7
Pour in the water, add salt and optional sugar
- a.Increase the heat to high and bring the mixture to a rolling boil.
- 8
Once the water is boiling, reduce the heat to low
- a.Slowly and steadily pour the roasted cracked wheat into the pan with one hand, while stirring continuously with the other to prevent lumps from forming.
- 9
Step 9
- a.Cover the pan with a tight-fitting lid and let it cook on the lowest possible heat for 8-10 minutes. Do not open the lid during this time.
- 10
Step 10
- a.After 10 minutes, turn off the heat and let the upma rest, still covered, for another 5 minutes. This allows the grains to steam and become perfectly fluffy.
- 11
Open the lid, add the fresh lemon juice, and gently fluff the upma with a fork
- a.Garnish with finely chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The ratio of cracked wheat to water is key. A 1:3 ratio (1 cup rava to 3 cups water) generally works well for a soft upma. Adjust slightly based on the coarseness of your rava.
- 2Do not skip dry roasting the cracked wheat. It's the secret to a fluffy, non-sticky texture.
- 3Always add the rava to vigorously boiling water to ensure it cooks evenly and doesn't form lumps.
- 4For a richer flavor, you can use ghee instead of oil or add a teaspoon of ghee at the end before serving.
- 5Let the upma rest for 5 minutes after cooking. This step is essential for the grains to absorb any remaining moisture and become separate.
Adapt it for your goals.
Masala Upma
Add 1/4 tsp turmeric powder and 1/2 tsp sambar powder along with the vegetables for a spicier, more flavorful version.
Tomato UpmaTomato Upma
Sauté one finely chopped tomato along with the onions until it turns soft and mushy. You may need to reduce the water by 1/4 cup.
Protein Rich UpmaProtein-Rich Upma
Add a handful of roasted peanuts or cashews along with the tempering for extra crunch and protein.
Vegetable Loaded UpmaVegetable-Loaded Upma
Feel free to add other vegetables like corn, bell peppers, or cauliflower to make it even more nutritious.
Why this is on our healthy list.
Rich in Dietary Fiber
Cracked wheat is a whole grain, making this upma an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Provides Sustained Energy
The complex carbohydrates in cracked wheat break down slowly, providing a steady release of energy that keeps you full and active for longer, making it an ideal breakfast choice.
Good for Heart Health
Being low in saturated fat and cholesterol, and high in fiber, this dish supports cardiovascular health by helping to manage cholesterol levels.
Packed with Nutrients
This upma is a good source of essential nutrients like B vitamins, iron, and magnesium from the cracked wheat, along with vitamins and minerals from the added vegetables.
Frequently asked questions
Stickiness is usually caused by two things: not roasting the cracked wheat properly, or an incorrect water ratio. Ensure you roast the rava until it's fragrant. Also, adding the rava to boiling water slowly while stirring continuously is crucial to prevent lumps.