Godhumai rava upma recipe, Wheat rava upma

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).

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.

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4.5 from 6 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

1x2x3x

Cup measurements

Ingredients

• 1 cup Wheat rava roasted
• 1 Onion
• 4 Green chilli
• 2 tablespoon Chopped carrot
• 2 tablespoon green peas
• 3 cups Water Use 2 & ½ cups for fluffy upma
• Salt – As needed

To temper

• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 2 teaspoon Chana dal
• 2 tablespoon Oil
• 1 sprig Curry leaves

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Instructions

• First fry the rava in medium flame for 2 minutes with a teaspoon 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 teaspoon of coconut oil at end for a unique flavour

Notes

Adding a teaspoon 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 & ½ cup water alone.

You can add a teaspoon of finely chopped ginger, asafoetida along with green chilli.

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Godhumai rava upma method:

1. 1. First fry the rava in medium flame for 2 minutes with a teaspoon 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.

      

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

      

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

      

Serve hot with chutney or sugar. I had with karuveppilai kuzhambu and it was amazing.