Samba Rava Upma, or Samba Godhumai Upma recipe, is a flavorful South Indian dish I’ve loved since childhood. Made with samba rava (wheat rava), it’s perfect for breakfast or dinner. The mix of textures and flavors makes it a family favorite!
Jump to:
- About Samba Rava Upma
- What is Samba Rava?
- What Makes Samba Rava Upma Special
- Health Benefits of Samba Rava
- Why Choose Broken Wheat for Upma?
- Different Kinds of Broken Wheat
- What you Need to Make This Samba Rava Recipe
- Here is How to do Samba Wheat Rava Upma Recipe
- Step by Step Instruction
- Variations
- Reheating Tips
- Pro Tips for Making Perfect Samba Rava Upma Recipe
- ❔FAQs
About Samba Rava Upma
Samba Rava Upma comes from South India, especially Tamil Nadu. It was originally called Samba Godhumai(Rava) Upma, where "Godhumai" means wheat and "Samba" is the type of wheat used.
As time went on, this dish became popular in other places too, often called Wheat Upma or Samba (Godhumai)Wheat Rava Upma. Unlike other upma, using samba rava makes it special with a unique texture and stronger flavor.
What is Samba Rava?
Samba Rava is a special type of semolina made from Samba wheat. Unlike regular rava, which is fine, Samba rava has a coarser texture, making it more hearty and satisfying.
What's great about Samba wheat is that it's packed with fiber and nutrients, which are good for your digestion and overall health.
It's also commonly used in South Indian cooking because of its traditional flavor and texture. So, if you want a healthy, nutritious meal, Samba Rava is a great choice!
What Makes Samba Rava Upma Special
First of all, Samba Rava gives the upma a unique texture, which is coarser and heartier than regular rava. This makes it more filling and satisfying.
In addition, it has a slightly nutty flavor that sets it apart from regular rava upma, making each bite extra delicious.
When compared to regular rava, Samba (Godhumai) Rava Upma is more nutritious, thanks to its high fiber content. This helps with digestion and keeps you fuller for longer!
Overall, Samba Rava Upma is not only tasty but also offers more health benefits than regular rava upma, making it the perfect choice for a wholesome breakfast or dinner!
Health Benefits of Samba Rava
1. Nutritional Value of Samba Wheat:
- Samba wheat is packed with fiber, vitamins, and essential minerals like iron and magnesium.
- It's great for digestion, helps control blood sugar levels, and supports weight management.
2. Low Glycemic Index:
- Samba wheat has a low glycemic index, making it perfect for people with diabetes or anyone looking to maintain steady energy levels throughout the day.
3. Suitable for a Healthy Lifestyle:
- Samba Rava Upma is a nutritious choice for vegetarians, fitness lovers, or anyone wanting to follow a healthy diet.
Try out our delicious recipes like Sambar Rice, Paneer Bread Roll , Green Moong Dal Cheela, Egg Paratha, and Moong Dal for a tasty treat!
Why Choose Broken Wheat for Upma?
Broken wheat, also known as cracked wheat or samba rava, is packed with fiber, vitamins, and minerals. It’s great for digestion and helps you stay full longer, making it a healthy choice.
Moreover, it absorbs spices and veggies wonderfully, making your upma even tastier! Its chewy texture also adds a satisfying contrast to every bite.
On top of that, broken wheat cooks faster than whole grains, so it's a perfect option when you're short on time. Enjoy a quick, nutritious upma for breakfast or a snack!
Different Kinds of Broken Wheat
Broken wheat, also known as godhumai rava, comes in different sizes, from fine to coarse. Personally, I prefer the coarser variety for its chewy texture, especially in dishes like lapsi.
Samba wheat is coarser and packed with more nutrients, making it healthier! Just remember, it’s not the same as bulgur wheat, which cooks faster and has a different texture. So, next time you shop, think about which type suits your recipe best!
What you Need to Make This Samba Rava Recipe
Recipe Ingredients
- Samba Rava (or broken wheat) – the star ingredient for a hearty base.
- Onions – finely chopped for a savory base.
- Mixed Vegetables (carrot, peas, beans) – adds color and nutrition.
- Garlic – minced for extra flavor.
- Ghee/Oil – for tempering and richness.
- Green Chilies – to add a bit of heat.
- Salt – to taste.
- Curry Leaves – for an aromatic touch.
- Lemon – for a zesty finish.
- Mustard Seeds & Cumin Seeds – for tempering and extra flavor.
Here is How to do Samba Wheat Rava Upma Recipe
Step by Step Instruction
1. Dry Roasting the Samba Rava
- First, heat a pan over medium heat. Then, add the Samba rava to the pan. Next, dry roast it until it becomes slightly golden and gives off a nutty smell.
- Stir constantly to stop it from burning. This is important because it helps the rava cook evenly and prevents it from sticking together later.
- Next, put the roasted rava on a plate and set it aside.
2. Preparing the Seasoning
- Then, in the same pan, heat some oil or ghee. Once it's hot, add mustard seeds and let them splutter.
- Next, add urad dal and chana dal. Stir them until they turn golden brown.
- Then, add green chilies, curry leaves, and grated ginger. Sauté for a minute to bring out their flavors.
3. Cooking the Vegetables
- Next, add the chopped onions to the pan. Sauté them until they become see-through.
- Then, stir in the chopped carrots and peas. Cook them for about 3-4 minutes until they start to get soft.
- Make sure the vegetables are cooked the way you like them before moving on.
4. Combining Everything
- Next, pour in 2.5 cups of water, add some salt, and bring it to a boil.
- Then, slowly add the roasted Samba rava to the boiling water while stirring constantly to avoid lumps.
- Next, lower the heat, cover the pan, and let it cook until the rava soaks up all the water and is soft, which should take about 8-10 minutes.
- If you like your upma softer, you can add a bit more water at this stage.
5. Finishing Touches
- Once the upma is cooked, turn off the heat.
- Next, add fresh coriander leaves on top and squeeze some lemon juice if you want.
- Finally, serve the upma hot and enjoy it with coconut chutney or pickle for a tasty meal!
Variations
1. Vegetable Upma: If you want it to be healthier, add more vegetables like bell peppers, beans, or tomatoes.
2. Spicy Upma: If you like it hot, sprinkle in some red chili powder or crushed black pepper while cooking.
3. Nutty Upma: You can also add cashews or peanuts for a crunchy bite. Just sauté them with the dal and mustard seeds!
Reheating Tips
- To reheat Samba Wheat Rava Upma, first, put it in a microwave-safe bowl. Then, add a little water so it doesn't get dry. Next, microwave it for 1-2 minutes, stirring halfway through. This way, it heats evenly.
- If you prefer, you can also use a pan. Just heat it on low and add some water, stirring all the time until it's warm.
Pro Tips for Making Perfect Samba Rava Upma Recipe
1. Roast the Rava: First, dry roast the samba rava in a pan until it’s slightly golden. This makes it taste nuttier and helps it cook better.
2. Use Fresh Veggies: Next, add fresh vegetables like peas, carrots, and bell peppers. They add color and healthy nutrients!
3. Check Water Amount: For every cup of samba rava, use about 2.5 cups of water. If you want a firmer upma, use less water; for a softer one, add a bit more.
4. Add Flavors: Before adding water and rava, sauté spices like mustard seeds and green chilies in oil. This makes the upma super tasty right from the start.
5. Let it Rest: After cooking, let the upma sit for a few minutes. This helps it firm up, making it easier to serve and even more flavorful.
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❔FAQs
The ideal water-to-rava ratio for Samba Rava Upma is 2.5 to 3 cups of water for every cup of Samba rava. This ensures the upma has the right consistency, either soft or slightly firm depending on preference.
Yes, Samba rava is an excellent option for weight loss due to its high fiber content and low glycemic index, which helps keep you full longer and aids in controlling hunger.
To make Samba Rava Upma recipe more flavorful, roast the rava well, use fresh vegetables, add a generous amount of tempering, and finish with garnishes like fresh coconut, coriander leaves, and a squeeze of lemon juice.
No, Samba rava comes from wheat and contains gluten, making it unsuitable for individuals with gluten intolerance or celiac disease.
Yes, you can make Samba Rava Upma in an Instant Pot by following similar steps to the stovetop method. First, use the sauté mode to temper the spices and cook the vegetables. Then, add the rava and water, and pressure cook for a few minutes.
Samba Rava Upma
Ingredients
Ingredients
- 1 Cup Samba Rava (coarse broken wheat)
- 2 tablespoon Oil or ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 1-2 Green chilies, slit
- 1 Onion, finely chopped
- 1 Carrot, finely chopped
- ¼ Cup Peas (fresh or frozen)
- ½ Inch ginger, grated
- 1 Sprig curry leaves
- 2.5 Cup Water
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon juice (optional)
Instructions
Dry Roasting the Samba Rava
- First, heat a pan over medium heat. Then, add the Samba rava to the pan. Next, dry roast it until it becomes slightly golden and gives off a nutty smell.
- Stir constantly to stop it from burning. This is important because it helps the rava cook evenly and prevents it from sticking together later.
- Next, put the roasted rava on a plate and set it aside.
Preparing the Seasoning
- Then, in the same pan, heat some oil or ghee. Once it's hot, add mustard seeds and let them splutter.
- Next, add urad dal and chana dal. Stir them until they turn golden brown.
- Then, add green chilies, curry leaves, and grated ginger. Sauté for a minute to bring out their flavors.
Cooking the Vegetables
- Next, add the chopped onions to the pan. Sauté them until they become see-through.
- Then, stir in the chopped carrots and peas. Cook them for about 3-4 minutes until they start to get soft.
- Make sure the vegetables are cooked the way you like them before moving on.
Combining Everything
- Next, pour in 2.5 cups of water, add some salt, and bring it to a boil.
- Then, slowly add the roasted Samba rava to the boiling water while stirring constantly to avoid lumps.
- Next, lower the heat, cover the pan, and let it cook until the rava soaks up all the water and is soft, which should take about 8-10 minutes.
- If you like your upma softer, you can add a bit more water at this stage.
Finishing Touches
- Once the upma is cooked, turn off the heat.
- Next, add fresh coriander leaves on top and squeeze some lemon juice if you want.
- Finally, serve the upma hot and enjoy it with coconut chutney or pickle for a tasty meal!
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