To make any upma a complete meal, I always add several vegetables. Rava upma or rava khichdi is something I make often, but lately, I have started to use godhumai rava more. Many people shy away from Upma as it is considered a rescue meal. I am one of them and had never been a fan of upma growing up. But now that I am grown up and responsible to keep my family fed, I understand the importance of the humble upma. I have learned that we don’t have to keep upma boring. I add a lot of vegetables and use assorted vegetables when making upma. For example, when I have some bok choy in hand, I add it to this broken wheat upma. The texture of the bok choy and subtle sweetness works really well.
Why make Upma?
Upma is quick to make and very easy. We can use different grains and vegetables to make upma. When made with whole grain, it is a healthier breakfast or dinner option. Upma is a perfect vehicle to include a lot of vegetables. I have to agree with my mother that it is indeed a perfect meal when in hurry or lost on what to cook. It is a one-pot meal and can be made vegan.
Godhumai rava is made by breaking down whole wheat kernels into smaller pieces. Hence this is considered a whole grain; like any other whole grain, it is low in calories and loaded with good nutrition. Upittu / Rava Upma Kozhama Upma / Rice flour upma Jevarasi Upma / Sago Upma Aval Upma / Poha upma Arisi Upma / Rice upma Idli Upma / Upma made with leftover idli’s Semiya Upma / Vermicelli upma
Why chose broken wheat for upma?
Broken wheat has high fiber content and is rich in iron, magnesium, Vitamin B and Vitamin E. Broken wheat also helps control cholesterol and aids in weight loss. It is a very heart-healthy grain and can be substituted instead of rice in many dishes. Since Dalia has high dietary fiber, it is a wonderful choice for someone who is looking to lose some weight. Because of high fiber, it keeps you filled up for a longer period of time.
Different kinds of broken wheat
Broken wheat comes in different names and sizes and can be very confusing. When I first shopped for godhumai rava, I was intimidated by the different packages. It comes in all sizes and they all have a number on the package. They are ground coarse to fine and there are at least 4 different textures that we can buy. I made this particular Samba godhumai upma with coarse broken wheat as I love some texture. Coarse dalia is commonly used to make Rajasthani Lapsi, a popular dessert. We can make this upma using finer dalia as well. I also use fine broken wheat to make Godhuma rava pidi kozhukattai, a steamed broken wheat savory dumpling. Broken wheat made with Samba wheat is considered a healthy option as this particular wheat has better nutritional benefits than normal rava. Do not be mistaken for Bulgur wheat. They are not the same. Bulgur is made with parboiled cracked wheat and they come in different sizes too. Since bulgur is already parboiled/cooked, they cook very quickly. Most of the time, we just need to rehydrate them as I used it in this Mercimek Koftesi (Turkish lentil and bulgur kofte) and Bulgur Salad. Note that I have used coarse bulgur for the salad and fine bulgur for the kofte.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Now add the chopped onions, and green chilies and sauté for about 5 mins until the onions turn translucent (2). Vegetables - Use any of your favorite vegetables to make upma. I have added onions, carrots, and peas today. But we can add, cabbage, bell pepper, potato, bok choy, cauliflower, and so on. Ginger - I love using grated ginger in my upma. Ginger helps in digestion and also adds a great flavor. Green chilies - I have just used green chilies in my dalia upma today. We could use both green chilies and dry red chilies or use either. Seasoning - I used the essential seasoning ingredients, mustard seeds, cumin seeds, chana dal/kadalai paruppu, urad dal, and curry leaves. Oil - I like to use coconut oil or Indian sesame oil (gingelly oil). We could use any cooking oil here. Lemon juice - Optional ingredient but a squeeze of lemon juice at the end adds a wonderful tangy flavor. I did not use any this time. Salt Add the grated ginger and the rest of the vegetables and sauté for 3 to 4 minutes (3). Now add the water and let the water come to a boil (4). At this stage add the salt needed for the Samba Rava Upma. The amount of water also differs based on the texture of the rava. Coarse rava needs more water. I used close to 3 cups but started with 2 cups and added more as needed. Once the water is boiling well (5), slowly add the godhumai rava and mix well so there are no lumps (6). Let it come to a boil and then simmer the heat and cover the pot (7). Let the Dalia upma cook until all the water is absorbed and the broken wheat is cooked completely (8). The cooking time for the samba rava upma will vary depending on the texture of the cracked wheat that we use. I have used coarse godhuma rava and it took me a good 20 minutes. If using finer rava, it will cook sooner. Remove from flame and squeeze the lemon juice (if using).
Serving suggestions
I like my upma with pickles. Spicy Andhra style tomato pickle or some lemon pickle pairs really well with upma. Another one of my favorites is Puli inji. The tangy tamarind with the ginger flavor is just amazing with samba rava upma. Chutney is another option as a side for upma. If I have to pick a couple of my favorites with this cracked wheat upma, it has to be the coconut mint chutney or the allam pachadi/ginger chutney. My husband is happy eating any upma with just sugar and this godhumai rava upma is no exception. My son would happily enjoy it with Maggi hot and sweet sauce.
Expert tips
If using older godhumai rava, fry it for a few minutes on low heat to make it flavorful. We could roast the dalia every time if preferred. Make sure to use water quantity based on the size of the cracked wheat. Coarse broken wheat will take more water. The cooking time will vary depending on the texture of the dalia. Fine variety of samba rava will cook much quicker than coarse. Once you add the godhuma rava to boiling water, cook it covered in low heat. This helps in cooking the rava well without burning it at the bottom. If you feel that the upma has not completely cooked, sprinkle more water and cook further.
Frequently asked questions
More broken wheat recipes
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