Learn how to make the easiest and healthiest Andhra Style Godhuma Rava Upma recipe with step by step pictures. Wheat Rava Upma serves a quick & healthy breakfast or dinner!
Back with a healthy and simple recipe after a lot of festive indulgence with Deepavali sweets and snacks. Today’s recipe can serve as simple breakfast or dinner that can be made very quickly. Andhra style Godhuma Rava Upma is made with very few ingredients based on wheat rava. With upma, there are only two possibilities – you either love it or you hate it, there is no in between. I belong to Team Upma and love all forms of it. This simple Andhra version made using Samba rava/godhuma rava is my most favorite.
In Andhra style Godhuma Rava Upma, there are no vegetables of any kind. In our family, we don’t even add onions in this recipe. It is just tempered with the regular South Indian spices of mustard, cumin seeds and urad & chana dals. The main flavoring comes from finely chopped green chillies, finely chopped ginger and fresh curry leaves. For this Wheat rava upma, you can use Samba Godhuma rava or bansi rava too. I usually add 3 parts water for 1 part of rava and make it in a heavy bottomed pan to get the texture perfectly.
At our household, we always made Godhuma Rava Upma for a quick breakfast. The fresh lemon juice squeezed on top of hot upma is all kinds of awesome. Most of the times it doesn’t even need a side dish and I just enjoy it as it is. But both chutney powder and chutneys work really well. I know some who enjoy with a dash of sugar too.
Godhuma Rava Upma Recipe with Step by Step Pictures
In a heavy bottomed pan/cast iron pan, heat 1 tablespoon peanut oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1.5 teaspoon urad dal and 2 teaspoon chana dal. Fry until the dal turns golden brown.
Add ¼ teaspoon asafoetida, 1-2 green chillies finely chopped and 1” ginger piece finely chopped. Fry for a minute.
Now add 3 cups water and salt as needed. Cook on high or medium flame.
Within a few minutes, the water should come to a rolling boil. Reduce the heat to low.
Add 1 cup godhuma rava/wheat rava. Quickly mix it without any lumps. (I don’t roast the wheat rava normally)
Cook it covered on low flame for about 7-9 mins. The rava should look cooked and all water absorbed. Remove from heat.
Keep it covered and let it rest for 5-7 mins. Fluff it up gently.
Squeeze half a lemon on top before serving. This is optional.
Serve hot with coconut chutney, chutney powder or sugar or just as it is.
Recipe Notes
- You can add finely chopped onions or vegetables too. Fry them after tempering and cook for 4-5mins on low flame before adding water.
- Adjust green chillies, ginger quantities depending on spice preference.
Recipe Card
📖 Recipe
Godhuma Rava Upma | Andhra Style Wheat Rava Upma
Equipment
- Heavy Bottomed Pan/Cast Iron Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Godhuma Rava/Wheat Rava fine variety
- 3 cups Water
- 1 tablespoon Peanut Oil or any edible oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1.5 teaspoon Urad Dal
- 2 teaspoon Chana Dal
- ¼ teaspoon Asafoetida
- 1-2 Green Chillies Finely Chopped
- 1" Ginger Piece Finely Chopped
- Few Fresh Curry Leaves
- Salt as needed
- ½ Lemon Wedge optional
Instructions
- In a heavy bottomed pan/cast iron pan, heat 1 tablespoon peanut oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1.5 teaspoon urad dal and 2 teaspoon chana dal. Fry until the dal turns golden brown.
- Add ¼ teaspoon asafoetida, 1-2 green chillies finely chopped and 1” ginger piece finely chopped. Fry for a minute.
- Now add 3 cups water and salt as needed. Cook on high or medium flame.
- Within a few minutes, the water should come to a rolling boil. Reduce the heat to low.
- Add 1 cup godhuma rava/wheat rava. Quickly mix it without any lumps. (I don’t roast the wheat rava normally)
- Cook it covered on low flame for about 7-9 mins. The rava should look cooked and all water absorbed. Remove from heat.
- Keep it covered and let it rest for 5-7 mins. Fluff it up gently.
- Squeeze half a lemon on top before serving. This is optional.
- Serve hot with coconut chutney, chutney powder or sugar or just as it is.
Notes
- You can add finely chopped onions or vegetables too. Fry them after tempering and cook for 4-5mins on low flame before adding water.
- Adjust green chillies, ginger quantities depending on spice preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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