Cracked Wheat (Dalia/Godumai rava) Upma

SrilathaBreakfast, Main Dish, Snacks And Light meals, South Indian Leave a Comment

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 Cracked Wheat (Dalia/Godumai rava) Upma
This is a quick, wholesome, one pot light meal. It's great for breakfast, or a light lunch or supper. And it's a breeze to make. Made with cracked/broken wheat, the carbs break down slowly and keep you full for longer.
Course Breakfast, Main Dish, Snacks And Light Meals
Cuisine South Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 cup cracked wheat fada/dalia/godhumai ravai
  • 1-2 cups mixed vegetables carrots, peas, green beans, corn, etc.
  • 2 tsp minced/finely chopped ginger
  • 2 green chilies
  • 1/4 cup grated fresh/frozen coconut
  • 1 tbsp Salt
  • 1 sprig Curry leaves
  • 1/4 cup cilantro optional
  • 3 cups Water to cook
Seasoning Ingredients
  • 2 tbsp Oil/ghee
  • 1 tsp Mustard seeds
  • 1 tbsp urad dal
Course Breakfast, Main Dish, Snacks And Light Meals
Cuisine South Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 cup cracked wheat fada/dalia/godhumai ravai
  • 1-2 cups mixed vegetables carrots, peas, green beans, corn, etc.
  • 2 tsp minced/finely chopped ginger
  • 2 green chilies
  • 1/4 cup grated fresh/frozen coconut
  • 1 tbsp Salt
  • 1 sprig Curry leaves
  • 1/4 cup cilantro optional
  • 3 cups Water to cook
Seasoning Ingredients
  • 2 tbsp Oil/ghee
  • 1 tsp Mustard seeds
  • 1 tbsp urad dal
Instructions
  1. Chop vegetables into small, uniform sized cubes; chop green chilies finely, and grate or mince ginger. Ginger is very important in this recipe, do not skip it
  2. I make this directly into a pressure pan/cooker. Heat the ghee/oil in the pressure pan, and add the mustard seeds and urad dal when hot and let splutter
  3. Measure out one cup of dalia
  4. Add the dalia to the pan and roast for a couple of minutes, until slightly fried and fragrant
  5. Add the vegetables, curry leaves, chilies and the ginger and saute for a couple of minutes
  6. Add the water, salt, cover the lid and pressure cook for 4-5 whistles if Indian cooker. In my pressure cooker (Duo in US), I time cook it for 8-9 minutes, under pressure
  7. After the pressure is down, open gently, add the coconut and gently mix. Serve warm, with yogurt if desired
Recipe Notes

Recipe Source: My sister Jayanthi

This recipe is very diabetic friendly as it offers more protein and complex carbs than your regular rava/semiya upma.

Variations/Tips:

My sister substitutes buttermilk for 1 cup of the water - so she uses 1 cup buttermilk + 2 cups water for 1 cup of dalia. I haven't tried it, but if you love buttermilk, you would probably love the tang it provides.

Do not skip/skimp on the ginger, as it flavors the upma wonderfully. So do the green chilies, but then I could be biased - I love green chilies in anything.

Try not to skip the coconut either.

Together, the ginger, coconut and the chilies flavor this dish and elevate it from a blah upma to a delicacy!

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