Godhuma Rava Upma Recipe | Andhra Style Wheat Rava Upma | Healthy & Easy Broken Wheat Upma for Breakfast
Godhuma Rava Upma Godhuma Rava Upma is a simple Andhra style breakfast made with wheat rava, a crunchy cashew and chana dal tempering, big bites of ginger and a little ghee at the end. It is the upma everyone loves, served at weddings, small gatherings and busy weekday mornings alike. This recipe gives you the right measurements and tips to make soft, fluffy wheat rava upma every single time.
Godhuma Rava Upma tastes best when it is piping hot. My favourite way to eat it is with a spoon of sugar sprinkled over the hot upma, but it also pairs well with coconut chutney, allam pachadi or a cup of hot tea.
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Tips
Warm the rava, don't brown it:
Roast the wheat rava only until it turns slightly warm. It should not turn golden or even pale. Roasting gives the upma a nice grainy texture.
Roasted vs unroasted:
If you skip roasting, the upma turns soft and gooey. Both taste fantastic, so choose the texture you like.
Chop the ginger big:
Keep the ginger in big pieces so you enjoy biting into it while eating the upma.
Carrot is optional:
A little carrot adds body and a nice mouth feel to the upma, but you can skip it.
Use hot water:
Adding hot water keeps the cooking quick and helps avoid lumps.
Finish with ghee:
Adding ghee at the end lifts the taste of the upma. Don't forget the chopped coriander.
Spicy upma variation:
Add 1/4 tsp garam masala, drizzle the juice of 1 lemon and add a few mint leaves at the end. It changes the entire taste and flavour of the upma. Give it a try!
Godhuma Rava Upma Recipe | Andhra Style Wheat Rava Upma | Healthy & Easy Broken Wheat Upma for Breakfast - Recipe Video
Godhuma Rava Upma Recipe | Andhra Style Wheat Rava Upma | Healthy & Easy Broken Wheat Upma for Breakfast
Ingredients
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For roasting the rava
- 1 cup wheat rava (godhuma rava)
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For the tempering
- 4-5 tbsp oil
- 3 tbsp cashews
- 1/2 tbsp chana dal
- 1 tsp mustard seeds
- 1/2 tsp cumin
- 1 tbsp ginger, chopped into big pieces
- Green chili, chopped (quantity to confirm)
- 1 sprig curry leaves
- 1/3 cup onion, chopped
- 1/4 cup carrot, chopped (optional)
- Salt
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For cooking the upma
- 3 cups hot water
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For finishing
- 1 tbsp ghee
- Coriander, chopped
- For the spicy variation (optional)
- 1/4 tsp garam masala
- Juice of 1 lemon
- A few mint leaves
Instructions
- Add 1 cup wheat rava to a pan and roast on low flame just until it turns slightly warm. Do not let it turn golden or pale. Move it to a plate and keep aside.
- Heat 4-5 tbsp oil in the same pan. Add 3 tbsp cashews and 1/2 tbsp chana dal and fry until golden.
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Add 1 tsp mustard seeds and 1/2 tsp cumin and let them splutter. Add the chopped ginger, green chili and 1 sprig curry leaves and fry for a minute.
- Add 1/3 cup chopped onion and fry until soft. Add 1/4 cup chopped carrot, if using, and fry for a couple of minutes.
- Pour in 3 cups hot water, add salt and bring it to a rolling boil. Add the warm wheat rava little by little, mixing continuously so no lumps form.
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Cover and cook on low flame until the rava soaks up all the water and turns soft and fluffy.
- Add 1 tbsp ghee and chopped coriander and mix gently. For a spicy upma, add 1/4 tsp garam masala, the juice of 1 lemon and a few mint leaves at this stage. Serve your Andhra style Godhuma Rava Upma hot, with a sprinkle of sugar on top.
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