Friday, May 25, 2012


Print Friendly and PDF
I don't use broken wheat at home as TH is allergic to it and hence I don't prepare Lapsi rava upma.I make regular Upma only when I am alone as he is not fond of even simple upma.Semiya upma occurs frequently in out breakfast menu when I run out of ideas and need something quick.Though he likes Kharabath I do not make on regular basis because of its ghee dosage.
I made this upma recently when my in laws were here last week.I used a finer variety of Lapsi rava as I don't like the very coarse texture of lapsi.I added lot of vegetables to upma to add nutrition to it,it is your wish to make it simple plain upma or to add some zing by adding some veggies and masala to upma.
Godhuma Rava Upma | Lapsi Upma:
(Serves 2)

1 cup fine Lapsi Rawa/Broken wheat rawa
2 medium Onions,sliced
1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)
3-4 Green chillies,slit
1/4 cup grated fresh Coconut
2 tbsp chopped fresh Coriander
1/2 tsp Turmeric powder(optional)
1/2" Ginger,chopped
a sprig of Curry leaves
8-10 Cashew nuts,broken
1 tbsp Lemon juice
1 tbsp Chana dal
2 tsp Urad dal
1/2 tsp Mustard seeds
2-3 tbsp Oil
1 tbsp Ghee
  • Dry roast lapsi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.
  • Microwave the vegetables for 2-3 mins,just par boil them.
  • Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.
  • Add chana dal,cashew nuts and urad dal and roast until they turn golden brown.
  • Add slit green chillies,chopped ginger and curry leaves and fry them until they wilt.
  • Add sliced onions and fry them until they are pink in color.Add turmeric powder to it.
  • Add microwaved vegetables to it and fry well.
  • Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
  • Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.
  • Add required amount of salt to it.
  • Now pour the lapsi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.
  • Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.
  • Add ghee,coriander,grated coconut and lemon juice to it and mix well.
  • Cover it and let it sit for 4-5 mins before you serve.
Serve it hot with some boondi/chips/cucumber and coconut chutney.
  1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
  2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
  3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
  4. You can add extra ghee while serving it.
  5. You can add 1/4 tsp of Garam masala to add extra zing to upma.Add after roasting the veggies.
  6. For a Vegan version avoid ghee in the recipe.

  • Instead of Lapsi rawa you can use bansi(kesar) rawa or regular rawa and follow the same recipe.


Jeyashris Kitchen said...

Wow very nice version of upma, the addition of coconut must be yum, try this next time

Kaveri Venkatesh said...

Broken rava upma is not one of my favorite too...but once in a while its ok...The way you've presented and clicked makes it look very tempting

Radhika said...

Like you I too do not like big grained rava but that is what i get here so I pulse it the mixie to make it fine. Lovely snaps.

Tickling Palates
Event : Fruit Recipes

Tina said...

colourful upma..sounds delicious..

FewMinute Wonders said...

Broken wheat is not easy to find here. I found some in an Indian store and did not like the way it cooked. I love the broken wheat upma and I have not made it in a while. Looks absolutely delicious.

Reva said...

Yummy dish ... perfect for any time of the day..

Uma said...

looks tempting. Yum!!

Akila said...

Oohhh it's too tempting.. Awesome clicks... By the way the surface is a floor or mat.. It's really very good

Sudha Sabarish said...

I also use to make this version of upma except adding coconut.My hubby like this a lot.

Shobha said...

Delicious upma.. lovely presentation.

radha said...

The directions are clear. You make it seem so simple. Off to buy some broken wheat!

Spice up the Curry said...

upma looks delicious. so tempting, Can you please let me know what is that brown background. I love that.

Priya Suresh said...

My kind of food, hearty and definitely healthy.

chef and her kitchen said...

@Akila and spice..The background is a textured sheet..nice 2 know that u both liked it

Suja Manoj said...

Love the clicks,tempting breakfast. said...

tempting the the clicks!

Saraswathi Iyer said...

Lovely clicks. My fav. upma. Do you use tripod to click?

Priya dharshini said...

Yummy upma...i never tasted with boondhi,sounds interesting..

Unknown said...

Love the upma, lip smacking with some good curds!

Sangeetha said...

If someone is allergic to broken wheat, he or she most definitely shouldn't eat semiya or sooji. Or even oats unless they're certified gluten-free, as oats are often cross-contaminated with wheat.
I saw a post by someone saying that they cannot find broken wheat. Bulgur wheat found in a regular grocery store works just fine. It didn't work well for me but when my mother made it, it was very fluffy. That part figures, right?

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.


back to top