The post here is about preparing a simple upma for a fine breakfast. Making a upma of broken wheat mainly depends on the quantity of water  added. This is purely a recipe from Tamilnadu..mainly in the region of Coimbatore, as I am not sure about the availability of the wheat rava in other areas like what we use in our place. I have never seen this rava in Bangalore and I always carry from my native as this is one regular menu in our tiffin item.

Broken wheat Rava – 1 cup
Onion – 1 sliced
Tomato – 1/2
Ginger finely chopped – 1/4 tsp
Water – 3 cups
Salt – 1 tbsp
Oil -3 tbsp
Coriander leaves – 2 tbsp
Lemon – 1/4
For Tempering:
Mustard – 1/2 tsp
Channa dal – 1 tsp
Urad dal – 1 tsp
Red & Green Chillies – 2 each
Curry leaves – few
 1. Slice the onion, Chop the tomato, slit the chillies, chop the coriander leaves.

 2. Use any cup for measuring Rava. I used Mayil mark Samba Ravai

3. Heat oil in a pan, add mustard. Fry channa dal and urad dal until golden brown.
 4. Add the ginger, Onion, chillies, Curry leaves and fry well.

 5. Now add the tomatoes and cook well.

 6. Now add the water ( 1:3 ratio). Add the salt.

7. Let it boil nicely.
 8.Add the Rava and simmer the flame.

 9. Give a fine stir in between.

10. Finally add the lemon juice and coriander leaves.
11. Put off the flame and transfer to a hot pack. Serve either with Curd, Pickle, Sugar, Banana…. :-)
  • Adding lemon juice is a small tip which adds a fine taste to the upma. This I learn’t from my mom’s sister.
  • If you do not have lemon add a tsp of ghee or coconut oil of your choice at the last if you prefer.
  • Do not compromise with oil as they makes the upma to get cooked with a fine texture.
  • This recipe would be mostly helpful for the South Indian beginners.
  • Use the same cup(what you used to measure rava) to measure water.
Samba Broken wheat Rava upma

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