Wheat Rava Upma

Greetings, fellow culinary enthusiasts! As you embark on a journey to discover the vibrant flavours of India, let me introduce you to a breakfast staple that has captivated the hearts and taste buds of millions – Wheat Rava Upma. This humble yet wholesome dish, originating from the southern regions of India, is a testament to the culinary ingenuity of the subcontinent.

Wheat Rava Upma, also known as Godhumai Rava Upma in Tamil, is a simple yet satisfying recipe that showcases the versatility of wheat rava, the semolina-like grain that forms the foundation of this dish. Unlike its rice-based counterpart, wheat rava lends a heartier texture and a unique nutty flavour to the upma, making it a perfect choice for a protein-packed breakfast or a light meal.

Unveiling the Secrets of a Perfect Upma

To craft a truly exceptional upma, let's delve into the essential ingredients and techniques that will transform this dish into a culinary masterpiece:

Ingredients:

• 1 cup Wheat Rava
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal
• 1/2 teaspoon Chana Dal
• 1 sprig Curry Leaves
• 1 Green Chilli, Slit
• 1/2 cup Onion, Finely Chopped
• 1/4 cup Carrot, Finely Chopped
• 1/4 cup Green Peas
• 3 cups Water
• Salt to Taste

Elevating the Flavour Profile:

For an extra burst of flavour, consider adding the following ingredients to your upma:

• Grated Coconut: A touch of grated coconut adds a hint of sweetness and a delightful texture to the upma.
• Coriander Leaves: A sprinkle of fresh coriander leaves enhances the aroma and adds a refreshing herbal note.

Cooking the Perfect Upma:

1. Tempering: Heat the oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add mustard seeds and let them splutter. Follow with urad dal, chana dal, and curry leaves. Sauté for a few seconds until the dals turn golden brown and the curry leaves release their aroma.
2. Sautéing the Vegetables: Add the slit green chilli, chopped onion, and carrot. Sauté until the onions turn translucent and the carrot softens slightly.
3. Introducing the Rava: Add the wheat rava to the sautéed vegetables and stir gently for a minute or two, allowing the rava to absorb the oil and heat.
4. Watering the Upma: Pour the boiling water into the pan and stir well. Adjust the water quantity according to your desired consistency. For a slightly drier upma, use 2 ½ cups of water. For a softer upma, add 3 cups of water.
5. Seasoning and Cooking: Sprinkle salt to taste and bring the upma to a boil. Reduce the heat to low, cover the pan, and cook for 10-12 minutes, stirring occasionally.
6. Serving and Enjoying: Once the upma has cooked through and absorbed the water, turn off the heat and let it rest for a minute or two. Garnish with chopped coriander leaves and serve hot with a dollop of ghee or butter.

Tips for a Stellar Upma:

• Roasting the Wheat Rava: For a richer flavour, lightly roast the wheat rava in a dry pan over low heat until it turns slightly golden. This step is optional but highly recommended.