Wheat Rava Upma Recipe Easy Cooking Home Style Instant

Wheat Rava Upma Recipe is a delicious, healthy breakfast dish made with wheat rava (whole wheat semolina) that’s perfect for a quick home-style meal. This variation of classic upma has gained popularity as a wholesome alternative to the traditional semolina/sooji version and is loved for its light texture, fiber content, and versatility. Upma itself is a traditional Indian breakfast porridge that originated in southern India and is typically made by roasting semolina or coarse flour and cooking it with aromatic spices and water until fluffy and soft. According to Wikipedia, whole wheat upma is a common variation in many South Indian states like Andhra Pradesh, Karnataka, and Tamil Nadu.

Recipe Card

Ingredients (Exact Quantities)

• 1 cup wheat rava (whole wheat semolina)
• 3 cups water (adjust as needed)
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds (optional)
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 small onion, finely chopped (about 1/2 cup)
• 1 small carrot, finely diced (about 1/4 cup)
• 2 tablespoons green peas (fresh or frozen)
• 2–3 green chilies, slit
• 1 inch ginger, grated (optional)
• Few curry leaves
• Salt to taste (about 1 teaspoon)
• Fresh coriander leaves for garnish
• 1/2 lemon (optional)

Equipment Needed

• Heavy bottomed pan or kadai
• Lid
• Spoon/Spatula
• Measuring cups and spoons

Step-By-Step Instructions

Step 1: Roast the Wheat Rava (2–3 minutes)

Begin by dry roasting the wheat rava in a wide pan on medium heat for about 2–3 minutes. Roast until you smell a light nutty aroma and the grains turn slightly warm. This step prevents stickiness later and enhances flavor. Remove from pan and set aside.

Step 2: Heat Ghee/Oil and Temper (2 minutes)

In the same pan, heat 2 tablespoons ghee or oil over medium heat. Add 1 teaspoon mustard seeds. When the mustard seeds begin to pop, add 1 teaspoon urad dal and 1 teaspoon chana dal. Sauté for about 1–2 minutes until the dals turn golden brown and fragrant. Understanding Wheat Rava Upma Recipe is essential.

Step 3: Add Aromatics and Vegetables (3–4 minutes)

Add curry leaves, slit green chilies, and grated ginger if using. Sauté for 30 seconds. Then add finely chopped onion and sauté for about 2 minutes until it turns translucent. Add carrot and green peas, sauté for another 2 minutes.

Step 4: Boil the Water (2 minutes)

Pour in 3 cups of water and add salt to taste. Turn the heat to high and bring the water to a rolling boil (approx 2 minutes).

Step 5: Add Roasted Wheat Rava (1 minute)

Once the water is boiling, reduce heat to medium and slowly add the roasted wheat rava while stirring continuously to avoid lumps. Mix well so that all grains are coated with water. This relates to Wheat Rava Upma Recipe.

Step 6: Cook Covered (10 minutes)

Cover the pan with a lid and reduce heat to low. Let the upma cook undisturbed for about 10 minutes, or until all the water is absorbed and the rava is soft and cooked through. Stir once halfway through to ensure even cooking.

Step 7: Rest and Garnish (5 minutes)

Turn off the heat, let it rest covered for about 5 minutes. Garnish with chopped coriander leaves. Optionally squeeze fresh lemon juice on top to brighten the flavors.

This simple sequence ensures soft, fluffy upma with well-separated grains and rich aroma. Learn more about Wheat Rava Upma Recipe.

Pro Tips From Personal Cooking Experience

• Don’t rush the roasting: Roasting the wheat rava properly makes a big difference in taste and prevents the upma from becoming gummy.
• Balance water carefully: Use the ratio of roughly 1 cup rava to 3 cups water as a guide; a little more water makes softer upma, less makes it firmer.
• Season generously: Salt and lemon juice can improve the flavor beyond just spices.
• Add vegetables: When I visited a friend’s home in Karnataka, they added finely chopped beans and capsicum — it added color and nutrition without changing the basic upma texture.
• Rest before serving: Letting the cooked upma rest for 5 minutes makes it fluff up perfectly and separate the grains.

Chef’s Notes: Substitutions & Storage Tips

Substitutions

• Oil vs Ghee: Ghee gives a richer flavor, but oil is a lighter alternative for everyday cooking.
• Vegetables: You can use any veggies like beans, bell peppers, corn, or zucchini. Frozen peas and carrots are convenient and quick.
• Spices: Add a pinch of turmeric or red chili powder for color and extra taste.
• Nuts: Cashews or peanuts can be roasted in tempering for extra crunch.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Sprinkle a little water and warm in a pan or microwave to loosen the texture before serving.
• Freezing: Not recommended as the texture may change on thawing.

Nutrition Information Per Serving (Approximate)

Nutrition values are approximate and vary based on the exact ingredients and quantities used. Adapted from similar recipes with nutritional breakdowns reported online.

FAQs (Frequently Asked Questions)

What Is Wheat Rava?

Wheat rava, also known as godhuma rava or whole wheat semolina, is coarsely ground wheat. It’s a healthier alternative to refined semolina (sooji or Bombay rava).

Can I Make This Without Vegetables?

Yes. A simple tempering with onions, mustard seeds, and spices is enough. Many traditional Andhra households prefer it plain with curry leaves and chilies. This relates to wheat rava upma recipe.

Is This Good For Weight Loss?

This dish is lighter and easier to digest than heavy breakfasts and can be part of a balanced diet when paired with protein and fiber-rich sides.

Can I Use Pressure Cooker?

Yes. Some cooks prefer cooking upma in a pressure cooker for speed, using similar water ratios and cooking for 1–2 whistles.

Serving Suggestions

• Serve hot with coconut chutney or peanut chutney.
• A side of sambar complements the upma beautifully.
• A dollop of ghee on top enhances richness.
• Pair with a cup of filter coffee or masala chai for a classic South Indian breakfast experience.

One of my favorite memories is when I served this Wheat Rava Upma to guests at a small family gathering; what surprised me most was how often even semolina lovers chose the wheat variation for its nutty flavor and lightness. I personally recommend preparing a little extra — it’s always a hit when folks are hungry for a comforting breakfast or a light dinner. This relates to wheat rava upma recipe.