Samba Rava Upma | Khapli Wheat Rava Upma

Godhumai rava upma, a hearty dish with mixed vegetables and broken wheat . Godhumai rava is also called as emmer wheat or khapli wheat

Course Breakfast, Dinner, Main Course

Cuisine Indian, South-Indian

Keyword Emmer wheat, fluffy rava upma, Godhumai rava recipe, Godhumai rava upma, How to make upma, Khapli wheat, Samba rava recipe, Wheat rava

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories

1.5 cups samba rava / Khapli wheat rava
3 cups mixed vegetables I have used potatoes, colored capsicums, cauliflower, beans and carrots.
4 nos green chilies
½ teaspoon chopped ginger
3.5 cups water
1 tbsp oil any cooking oil
1 teaspoon salt or to taste
¼ teaspoon hing/asafoetida
2 tablespoon ghee/Clarified butter
fresh coriander for garnish

Wash and prepare all the vegetables. Adding vegetables here is purely optional. I prefer my upma loaded with vegetables, you can simply make with only onions and green chilies too. We will be adding hot water to the upma, so keep the kettle on or boil and keep a 3 cups of water ready.
Heat a wide pan with oil, when hot splutter mustard seeds, add hing, cut green chilies, and curry leaves.
Now add the chopped vegetables to this hot tempering. Sauté for a minute.
Add ½ cup water for the vegetables to cook. Top it with turmeric powder and salt. Reduce the flame to medium, cover and cook for 10 minutes for the vegetables to be ¾th done.
After the 10 minutes, open the cover and check the veggies. poke it with the ladle to see if they are soft, they should be fork tender by now with a slight nudge.
Now reduce the flame further and add the godhumai rava and mix well. Add 3 cups of water to this. I prefer adding hot water direct from the kettle.
Mix this nicely. Do this in simmer flame as we have added hot water to hot pan of vegetables there is a chance of spluttering, so keep the flame simmer to prevent any mishaps.
Cover and cook this for another 10-12 minutes in simmer flame. After 10 minutes, open the cover, mix it well. Add generous drizzle of ghee. Turn off the heat.
Let this sit for another 4-5 minutes covered. Open cover, garnish with fresh coriander leaves and serve it along with curd, pickle and some crispy garnishes.