Simple, practical, and full of everyday flavour, Wheat Rava Upma Recipe | Healthy Godhumai Rava Upma is a vegetarian south indian breakfast made with ghee, bensi rava / wheat rava, and mustard in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 3 Servings
  • Category: Breakfast
  • Cuisine: south indian

Ingredients

  • 3 tsp ghee
  • 1 cup bensi rava / wheat rava
  • 1 tsp mustard
  • ½ tsp urad dal
  • ½ tsp chana dal
  • 1 tsp cumin
  • 1 dried red chilli
  • few curry leaves
  • 10 cashew
  • 1 inch ginger (grated)
  • 4 chilli (slit)
  • pinch hing
  • 1 onion (sliced)
  • 1 carrot (chopped)
  • 2 tbsp peas
  • ½ capsicum (chopped)
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp salt
  • 4 cup water
  • 2 tbsp coriander (chopped)
  • ½ lemon juice

Method

  1. Firstly, in a pan heat 1 tsp ghee and roast 1 cup bensi rava.
  2. Roast on low flame until the rava turns aromatic. Keep aside.
  3. In a large kadai heat 2 tsp ghee. add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, 1 tsp cumin, 1 dried red chilli and few curry leaves.
  4. Splutter the tempering.
  5. Now add 10 cashew, 1 inch ginger, 4 chilli, pinch hing and roast until the cahsew turns golden brown.
  6. Further, add 1 onion and saute until onion softens.
  7. Add 1 carrot, 2 tbsp peas, ½ capsicum, ½ tsp turmeric, ½ tsp chilli powder and 1 tsp salt.
  8. Saute until the vegetables turn crunchy.
  9. Pour in 4 cup water and get to a rolling boil.
  10. Once the water comes to a boil, add in roasted rava and mix well.
  11. Once everything is well combined, cover and simmer for 10 minutes.
  12. Cook until the rava absorbs all the water.
  13. Further, add 2 tbsp coriander and ½ lemon juice. Mix well.
  14. Cover and serve after 10 minutes to make fluffy upma.
  15. Finally, enjoy Godhumava Upma with coconut chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.