Godhumai Rava Upma | Cracked Wheat (Dalia) Upma
Godhumai rava, also known as Dalia or cracked wheat, is a wonderful grain to make Upma. Not only is it delicious, but it is also healthy. This Samba rava upma is the perfect one-pot meal to make for breakfast or dinner.
To make any upma a complete meal, I always add several vegetables. Rava upma or rava khichdi is something I make often, but lately, I have started to use godhumai rava more.
Many people shy away from Upma as it is considered a rescue meal. I am one of them and had never been a fan of upma growing up. But now that I am grown up and responsible for keeping my family fed, I understand the importance of the humble upma.
I have learned that we don't have to keep upma boring. I add a lot of vegetables and use assorted vegetables when making upma. For example, when I have some bok choy in hand, I add it to this broken wheat upma. The texture of the bok choy and subtle sweetness work really well.
Why make Upma?
- Upma is quick to make and very easy.
- We can use different grains and vegetables to make upma.
- When made with whole grain, it is a healthier breakfast or dinner option.
- Upma is a perfect vehicle to include a lot of vegetables.
- I have to agree with my mother that it is indeed a perfect meal when in a hurry or lost for what to cook.
- It is a one-pot meal and can be made vegan.
If I have convinced you enough to try Upma, here are a few recipes.
Kozhama Upma / Rice flour upma
Idli Upma / Upma made with leftover idlis
Why choose broken wheat for upma?
Godhumai rava is made by breaking down whole wheat kernels into smaller pieces. Hence, this is considered a whole grain; like any other whole grain, it is low in calories and loaded with good nutrition.
Broken wheat has high fiber content and is rich in iron, magnesium, Vitamin B, and Vitamin E. Broken wheat also helps control cholesterol and aids in weight loss. It is a very heart-healthy grain and can be substituted for rice in many dishes.
Since Dalia has high dietary fiber, it is a wonderful choice for someone who is looking to lose some weight. Because of high fiber, it keeps you filled up for longer periods of time.
Different kinds of broken wheat
Broken wheat comes in different names and sizes and can be very confusing. When I first shopped for godhumai rava, I was intimidated by the different packages. It comes in all sizes, and they all have a number on the package.
They are ground coarse to fine, and there are at least 4 different textures that we can buy. I made this particular Samba godhumai upma with coarse broken wheat as I love some texture.
Coarse dalia is commonly used to make Rajasthani Lapsi, a popular dessert. We can make this upma using finer dalia as well. I also use fine broken wheat to make Godhuma rava pidi kozhukattai, a steamed broken wheat savory dumpling.
Broken wheat made with Samba wheat is considered a healthy option, as this particular wheat has better nutritional benefits than normal rava.
Do not be mistaken for Bulgur wheat. They are not the same. Bulgur is made with parboiled cracked wheat, and it comes in different sizes, too. Since bulgur is already parboiled/cooked, it cooks very quickly.
Most of the time, we just need to rehydrate them as I used them in this Mercimek Koftesi (Turkish lentil and bulgur kofte) and Bulgur Salad. Note that I have used coarse bulgur for the salad and fine bulgur for the kofte.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Godhumai rava, Dalia, Samba rava, or cracked wheat - I have used coarse broken wheat to make upma. We can use a fine variety as well.
Vegetables - Use any of your favorite vegetables to make upma. I have added onions, carrots, and peas today. But we can add cabbage, bell pepper, potato, bok choy, cauliflower, and so on.
Ginger - I love using grated ginger in my upma. Ginger helps in digestion and also adds a great flavor.
Green chilies - I have just used green chilies in my dalia upma today. We could use both green chilies and dry red chilies, or use either.
Seasoning - I used the essential seasoning ingredients, mustard seeds, cumin seeds, chana dal/kadalai paruppu, urad dal, and curry leaves.
Oil - I like to use coconut oil or Indian sesame oil (gingelly oil). We could use any cooking oil here.
Lemon juice - Optional ingredient, but a squeeze of lemon juice at the end adds a wonderful tangy flavor. I did not use any this time.
Salt
Step-by-step process
Heat a heavy-bottomed pan and add oil once the pan is hot. Add all the seasoning ingredients, mustard seeds, cumin seeds, chana dal/kadalai paruppu, and urad dal/ullutham paruppu. Let it fry until golden brown (1).
Now add the chopped onions and green chilies and sauté for about 5 minutes until the onions turn translucent (2).
Add the grated ginger and the rest of the vegetables and sauté for 3 to 4 minutes (3).
Now add the water and let it come to a boil (4). At this stage, add the salt needed for the Samba Rava Upma. The amount of water also differs based on the texture of the rava. Coarse rava needs more water. I used close to 3 cups, but started with 2 cups and added more as needed.
Once the water is boiling well (5), slowly add the godhumai rava and mix well so there are no lumps (6).
Let it come to a boil and then simmer the heat down and cover the pot (7). Let the Dalia upma cook until all the water is absorbed and the broken wheat is cooked completely (8).
The cooking time for the samba rava upma will vary depending on the texture of the cracked wheat that we use. I have used coarse godhuma rava, and it took me a good 20 minutes. If using finer rava, it will cook sooner.
Remove from the flame and squeeze the lemon juice (if using).
Serving suggestions
I like my upma with pickles. Spicy Andhra-style tomato pickle or some lemon pickle pairs really well with upma.
Another one of my favorites is Puli inji. The tangy tamarind with the ginger flavor is just amazing with samba rava upma.
Chutney is another option as a side for upma. If I have to pick a couple of my favorites with this cracked wheat upma, it has to be the coconut mint chutney or the allam pachadi/ginger chutney.
My husband is happy eating any upma with just sugar, and this godhumai rava upma is no exception. My son would happily enjoy it with Maggi hot and sweet sauce.
Expert tips
- If using older godhumai rava, fry it for a few minutes on low heat to make it flavorful. We could roast the dalia every time if preferred.
- Make sure to use the water quantity based on the size of the cracked wheat. Coarse broken wheat will take more water.
- The cooking time will vary depending on the texture of the dalia. Fine variety of samba rava will cook much quicker than coarse.
- Once you add the godhuma rava to boiling water, cook it covered on low heat. This helps in cooking the rava well without burning it at the bottom.
- If you feel that the upma has not completely cooked, sprinkle more water and cook further.
Frequently asked questions
Cracked wheat is just finely ground wheat, which is mostly the samba variety. Bulgur is pre-cooked (parboiled) ground wheat. They are both different.
Samba wheat is good quality cracked wheat and is most commonly found in stores here in the US. When buying, check the different sizes (textures) of the wheat rava and decide on your preference. Read above for a detailed explanation.
Yes. We can absolutely make it in the pressure cooker or Instant Pot. I use the rice setting to cook coarse rava in the Instant Pot. If using a finer variety of godhumai rava, lower the timing accordingly.
More broken wheat recipes
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Recipe
Godhumai Rava Upma | Cracked Wheat (Dalia) Upma
Equipment
- Heavy bottom pot
- Cutting board
- Knife
- Spautla
Ingredients
- 1 cup Godhumai Rava /broken wheat /Dalia
- 2 ½ cups Water might need a little less or more.
- 1 ½ cups Mixed vegetables I used carrot and peas
- ¾ cup Onion Chopped
- 3 Green chilies
- few Curry leaves
- 2 teaspoon Ginger Grated
- to taste Salt
- 2 Tablespoon Lime juice Optional
TO SEASON -
- 1 Tablespoon Oil I used coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Ullatham paruppu/urad dal
Instructions
- Heat a heavy bottom pan and add oil once the pan is hot. Add all the seasoning ingredients, mustard seeds, cumin seeds, and urad dal/ullutham paruppu. Let it fry until golden brown
- Now add the chopped onions, and green chilies and sauté for about 5 mins until the onions turn translucent.
- Add the grated ginger and the rest of the vegetables and sauté for 3 to 4 minutes.
- Now add the water and let the water come to a boil. At this stage add the salt needed for the Samba Rava Upma. The amount of water also differes based on the texture of rava. Coarse rava needs more water. I used close to 3 cups but started with 2 cups and added more as needed.
- Once the water is boiling well, slowly add the godhumai rava and mix well so that there are no lumps.
- Let it come to a boil and then simmer the heat and cover the pot. Let the Dalia upma cook until all the water is absorbed and the broken wheat is cooked completely.
- The cooking time for the upma will vary depending on the texture of the cracked wheat that we use. I have used coarse godhuma rava and it took me a good 20 minutes. If using finer rava, it will cook sooner.
- Remove from flame and squeeze the lemon juice (if using).
Notes
- If using older godhumai rava, fry it for a few minutes on low heat to make it flavorful. We could roast the dalia every time if preferred.
- Make sure to use water quantity based on the size of the cracked wheat. Coarse broken wheat will take more water.
- The cooking time will vary depending on the texture of the dalia. Fine variety of samba rava will cook much quicker than coarse.
- Once you add the godhuma rava to boiling water, cook it covered in low heat. This helps in cooking the rava well without burning it at the bottom.
- If you feel that the upma has not completely cooked, sprinkle more water and cook further.
I was looking for Broken wheatUpma and found Turkish Bulgur Lentil kebab and also the North African cookbook! You have a great knowledge. I hope you are a Tamilian, me too 🙂
Thank you!
Growing up I was not a big fan of broken wheat upma. But now it's my first choice. 🙂 Love your version with mixed vegetables. Also thanks for sharing about adding bok choy. Never added bok choy in upma. Will give it a try.
This upma is one of our favorites too! It is a simple and comforting meal.
This is one of my favorite recipes that I've read today. It looks so easy and looks really delicious.
I am a newbie to this recipe, so reading your post was very insightful. Sounds delicious! Thanks for the recipe share!
Wow! Such a complete meal dish, looks absolutely delicious and very yummy! A perfect one-pot meal that everyone will love and enjoy! Thanks for sharing this with us! Loving it already!
Love a good upma any day! Loaded with vegetables this broken wheat upma is a personal favorite at home, even amma loves it, as she finds it easy on her tummy! So well done sandhya!
This looks perfect for the kids! A healthy rice! Thanks for Sharing.
This was so cozy and delicious! Definitely adding it to the dinner rotation
such a healthy dish!!!
This is made almost once or twice at home for dinner 🙂 love it!
Healthy Breakfast
What a hearty dish of goodness. 🙂
Love the healthy upma!
I make this in the pressure cooker and love this one pot meal.. Yours looks colorful and delicious.
Healthy and delicious upma.
healthy and comfortable one pot meal...
Healthy one pot meal!!
lovely delicious dish sis
Very healthy one Sandhya, getting everybody eat such healthy dishes are the first step to better food habits right..
My fav upma. Looks so inviting...
I love bulghur and this is definitely a delicious way to have it
Wat a healthy umpa, love to start my day with this upma..
perfect healthy n nutritious...
looks so wonderful....