Godhumai Rava Upma is one dish that I quite often make at home. Being healthy and easy to make breakfast, I pep it up with the addition of colorful vegetables. It tastes yummy and you can serve your family a very filling and hearty dish in those busy mornings.
I resort to using my small pressure cooker while preparing this upma and the upma gets done in a jiffy. Godhumai Rava Upma with sugar or chutney makes a yummy combo. Sometimes, I enjoy Godhumai Rava Upma plain too or with a pickle as a side.
Godhumai Rava – 200 gms or 1 cup
Onion – 1 small finely chopped
Tomato – 1 small finely chopped
Mixed vegetables – 1 cup finely cubed (I used carrots, potato and beans)
Salt to taste
Water – 2 cups
Coriander leaves – finely chopped for garnishing (optional)
Oil – 2 tsps
Jeera or cumin seeds – ¾ tsp
Hing or asafoetida – ¼ tsp
Ginger – ½ “piece finely chopped
Green chilli – 1 finely chopped
Curry leaves – few
Prep time – 5 mins
Cook time – 10 mins
Total time – 15 mins
- Heat oil in a pressure cooker and add the items listed under ‘To temper’, then add onion and sauté till translucent on medium flame.
- Add tomato and sauté for a min or two.
- Add the cubed vegetables, salt to taste and sauté for a minute.
- Now, add the cracked wheat along with 2 cups of water and mix well.
- Pressure cook for 3 whistles. Let the pressure release naturally, open and fluff with a fork.
- Garnish with finely chopped coriander leaves and serve hot.
Serve the yummy and healthy Godhumai Rava Upma with coconut or coriander chutney or with any side dish of your choice.
- If the godhumai rava variety that you are using is big, you can pulse it in a mixer jar once or twice to get a finer rava and then use it.
- I find pressure cooking the wheat rava easier, hence use it. You can use a pan too. If using a pan, you can increase the water quantity by ½ to 1 cup. Time taken would also increase accordingly.
- You can add pudina or mint leaves while sautéing.
- You can any vegetables of your choice to make it more filling and colorful.
- You can also add mustard seeds, urad dal and chana dal while tempering.