Wheat Rava Upma Recipe Without Curd Easy Instant Cooking

Wheat Rava Upma Recipe is a wholesome, healthy, and comforting breakfast made with wheat rava (broken/coarse wheat semolina) that’s naturally full of fibre and flavour. A healthier twist on traditional semolina upma, this version skips curd and still delivers soft, fluffy grains with vibrant tempering spices and vegetables — perfect for busy mornings or light dinners.

Recipe Card

Ingredients

• 1 cup Wheat Rava (broken wheat semolina)
• 3 cups Water
• 2 tbsp Oil (or Ghee)
• 1 tsp Mustard Seeds
• ½ tsp Cumin Seeds (optional)
• ½ tsp Urad Dal
• 1 tsp Chana Dal
• 1 small Onion, finely chopped
• 1–2 Green Chilies, slit
• ½ cup Carrot, finely diced
• ½ cup Green Peas (fresh or frozen)
• Few Curry Leaves
• Salt to taste
• 1 tbsp Fresh Coriander Leaves, chopped
• ½ Lemon (optional)

Step-by-Step Instructions

1. Roast Wheat Rava (Optional, 3 mins)

Heat a heavy pan on medium flame. Add the wheat rava and dry roast for about 2–3 minutes until it becomes aromatic. Stir consistently so it doesn’t burn. This step helps prevent sogginess in the final upma. (Personal tip: I love this aroma in the kitchen — it gives a nutty fragrance that makes the whole house crave breakfast!)

2. Prepare Tempering (3 mins)

Heat 2 tbsp oil (or ghee) in the same pan. Add mustard seeds and let them pop. Add urad dal and chana dal; sauté until they turn golden brown. Add curry leaves and slit green chilies; sauté 30 seconds more. This tempering layer adds depth and slight crunch to your dish, which many people overlook but makes a huge flavour difference. Understanding Wheat Rava Upma Recipe is essential.

3. Sauté Vegetables (4 mins)

Add chopped onions and sauté until they turn soft and translucent. Then add carrots and peas; sauté about 2–3 minutes until vegetables are slightly tender but still bright in colour.

4. Add Water and Boil (3 mins)

Pour in 3 cups of water and add salt to taste. Turn up the flame and bring the mixture to a rolling boil.

5. Add Wheat Rava and Cook (7–8 mins)

Gradually add the roasted wheat rava into the boiling water while continuously stirring to prevent lumps. Reduce flame to medium-low. Keep stirring until the rava absorbs most of the water and begins to thicken. This relates to Wheat Rava Upma Recipe.

6. Simmer and Rest (3 mins)

Cover the pan with a lid and let it simmer on very low heat for 3–4 minutes until all water is absorbed and grains are soft. Turn off the flame and let it rest, covered, for another 2 minutes. Then fluff gently with a spatula.

7. Final Touch (1 min)

Add fresh coriander leaves and a squeeze of lemon juice (optional) for brightness before serving.

Pro Tips From Personal Cooking Experience

• Water Ratio Matters: Using 3 parts water to 1 part rava ensures soft but separate grains. Too little water makes dry upma; too much makes it mushy.
• Don’t Skip Tempering: The tempering of mustard, dal, and curry leaves elevates flavour dramatically — that’s what makes an average upma taste restaurant-level.
• Extra Veggies: I sometimes add finely diced beans or bell peppers; they cook in the same time and boost nutrition and texture.
• Rest for Texture: After cooking, resting it covered helps each grain plump fully and improves mouthfeel.
• Serve Hot: Upma tastes best when served steaming hot with tangy lemon juice on top.

Chef’s Notes

Substitutions

• Oil Choices: Use coconut oil or ghee for richer flavour. Ghee pairs beautifully with this breakfast dish.
• Veg Swap: If you’re out of peas, add finely chopped beans or bell peppers.
• Protein Boost: Toss in boiled chickpeas or roasted peanuts for extra protein and crunch.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 2 days.
• Reheat with a sprinkle of water to loosen up the texture.
• This freezable breakfast is great for meal prep — just thaw and reheat.

Nutrition Information (Approximate Per Serving)

Nutrition based on general wheat upma estimates per 150–200 g serving. Learn more about Wheat Rava Upma Recipe.

Why Choose Wheat Rava Upma?

Upma is a celebrated dish across India because it’s versatile, quick, and comforting. Traditional Upma is made with semolina or rice flour and seasoned with spices and vegetables. Using coarse wheat rava instead of fine semolina increases dietary fibre and makes it a slightly more satiating, diabetic-friendly option.

Frequently Asked Questions

Can I Make Wheat Rava Upma Without Vegetables?

Yes, for an even quicker version simply temper the spices and add water, then wheat rava and salt. The dish will be simpler but still tasty with a little crunch from dals and curry leaves.

Why Doesn’t My Upma Turn Fluffy?

Fluffiness comes from roasting the wheat rava lightly and using the right water ratio. Too much stirring after adding rava can break grains. Let it cook and then rest off the heat.

What Can I Serve With Wheat Rava Upma?

This goes beautifully with coconut chutney, spicy podi, pickle, or just a wedge of lemon. In Andhra homes, it’s also paired with a simple tomato or peanut chutney.