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Home » BACHELOR COOKING » Godhumai rava upma recipe, Wheat rava upma

Godhumai rava upma recipe, Wheat rava upma

July 2, 2015 by Raks Anand 14 Comments / Jump to Recipe

godhuma-rava-upmaGodhumai rava upma is a staple breakfast at home, filling and nutritious with vegetables added to it. As wheat rava (godhumai rava is not refined, it has more nutrition in it comparatively to rava (Semolina).

I started liking godhuma rava upma only after I started cooking. Now too many of my family members don’t prefer godhuma rava upma. First of all upma itself is not preferred, and this is no exception. Once I ate this upma during my school days in a Bhajan trip to trichy in an ashram and it tasted very flavourful.
When ever I feel like having some filling breakfast, I make this wheat rava upma.

Vj likes it mixed with curd and sugar. I have already posted wheat rava upma in microwave method with step by step pictures. I updated stove top method in that before, but thought of having a separate post for stove top method with step by step pictures for beginners in cooking. This is a very healthy and flavourful south Indian breakfast recipe.
wheat-rava-upma

Click here for cup measurements

godhuma-rava-upma
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4.34 from 3 votes

Godhuma rava upma recipe

Godhumai rava upma is a staple breakfast at home, filling and nutritious with vegetables added to it. As wheat rava (godhumai rava is not refined, it has more nutrition in it comparatively to rava (Semolina)
Course Breakfast
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Cup measurements

Ingredients

  • 1 cup Wheat rava roasted
  • 1 Onion
  • 4 Green chilli
  • 2 tbsp Chopped carrot
  • 2 tbsp green peas
  • 3 cups Water Use 2 & 1/2 cups for fluffy upma
  • Salt – As needed

To temper

  • 1/2 tsp Mustard
  • 1 tsp Urad dal
  • 2 tsp Chana dal
  • 2 tbsp Oil
  • 1 sprig Curry leaves

Instructions

  • First fry the rava in medium flame for 2 minutes with a tsp of oil if its not roasted rava. This is optional too, I don't roast, still love the aroma.
  • Heat the kadai/pan with oil and temper with mustard (should splutter),urad dal,chana dal. Let dal turn golden crisp.
  • Add the curry leaves followed by slit green chillies, chopped onion and fry till onion just turns transparent.
  • Add the veggies and fry for two minutes in medium low flame. Pour water, bring to boil.
  • After it boils, add the wheat rava little by little in a sprinkled way. Stir well.
  • Add salt and let it boil in high flame until the water content reduces and the mixture turns like porridge consistency.
  • Now simmer the flame to low and cook covered for 10 minutes or till all the water is absorbed and you get a soft upma.
  • You can add a tsp of coconut oil at end for a unique flavour

Notes

Adding a tsp of coconut oil or ghee towards the end enhances the flavour.
I used frozen peas. You can use fresh. You can make without veggies, but adds nutrition.
If you want fluffy upma, you can add 2 & 1/2 cup water alone.
You can add a tsp of finely chopped ginger, asafoetida along with green chilli.

Godhumai rava upma method:

    1. First fry the rava in medium flame for 2 minutes with a tsp of oil if its not roasted rava. This is optional too, I don’t roast, still love the aroma. Heat the kadai/pan with oil and temper with mustard,urad dal, chana dal.  Add curry leaves, followed by slit green chillies, Sliced onion.  Fry till onion just turns transparent.

      godhumai rava upma -temper

    2. Add the veggies and fry for two minutes in medium low flame.

      godhumai rava upma -add-veggies

    3. Add water. Bring to boil.godhumai rava upma -boil-water
    4. Add salt and let it boil in high flame until the water content reduces and the mixture turns like porridge consistency.
      godhumai rava upma -cook
    5. Cook covered in low flame for 10 minutes. Let water is absorbed, to get a soft upma. You can add a tsp of coconut oil at end for a unique flavour.

      godhumai rava upma done

Serve hot with chutney or sugar. I had with karuveppilai kuzhambu and it was amazing.
goduma-rava-upma

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Filed Under: BACHELOR COOKING, BREAKFAST-DINNER, HEALTHY COOKING

Previous Post: « Eggless rainbow muffin recipe
Next Post: Chocolate granola recipe | Homemade granola recipes »

Reader Interactions

Comments

  1. Anonymous

    July 2, 2015 at 8:01 am

    Good post….thanks for sharing.. very useful for me i will bookmark this for my future needs. Thanks.

    Reply
  2. Ruchi Indu

    July 2, 2015 at 6:05 am

    My favourite form of Upma…. wonderfully made…

    Reply
  3. Shinu Fredin

    July 2, 2015 at 11:06 am

    Is that broken wheat??

    Reply
  4. Shinu Fredin

    July 2, 2015 at 11:07 am

    Is that broken wheat??

    Reply
  5. Sushma

    July 2, 2015 at 2:09 pm

    Hi Raks,

    Which kind of cookware do you use? Non stick?

    Love your recipes.

    Thanks
    Sushma

    Reply
  6. Raks anand

    July 11, 2015 at 10:17 am

    Broken wheat is slightly larger grain than this.

    Reply
  7. Raks anand

    July 11, 2015 at 10:17 am

    Broken wheat is slightly larger grain than this.

    Reply
  8. Raks anand

    July 11, 2015 at 10:18 am

    Broken wheat is slightly larger grain than this.

    Reply
  9. Unknown

    February 17, 2017 at 2:36 am

    Thank you so much, never had like wheat upma until I tried your recipe! Everyone liked it at home!!

    Reply
  10. Raks anand

    February 17, 2017 at 2:43 am

    Thanks a lot!

    Reply
  11. Foodie

    March 13, 2018 at 5:18 pm

    Tried your recipe. It was good. My neighbor who stopped by loved it and so I shared some with her too.,

    Reply
  12. Ramya

    June 10, 2019 at 10:39 pm

    5 stars
    loved it. possible variation–add tamarind water instead of plain water.

    Reply
    • Raks Anand

      June 19, 2019 at 8:32 pm

      Thanks a lot, will sure try tamarind water as I love tangy upmas :)<3

      Reply
  13. Bella

    April 23, 2020 at 12:32 am

    If you eat this, be sure to have a vegetable side dish as well as a protein, such as masala eggs or peanut chutney. The vegetables in this upma are very less for the quantity of rava

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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