Wheat Rawa Usili Upma is a hearty, wholesome twist on classic upma. The wheat and lentils give it a lovely nutty texture. Aromatic spices, curry leaves, and coconut brighten every bite. It cooks quickly in a pressure cooker for fuss-free mornings. Serve it hot for breakfast or a light, comforting dinner.
This upma made extra satisfying with roasted dhal. Finely diced onion and chopped red chillies are sautéed in a pressure cooker with crackling mustard seeds, asafoetida, and curry leaves, then finished with a quick fry of coconut for richness. Separately dry-roasted wheat rawa and dhal are stirred in, followed by water and salt, and the whole mixture is pressure-cooked for 2–3 whistles—yielding a warm, nutty, softly textured upma packed with flavor.
Wheat Rawa Usili Upma Recipe
Wheat Rawa Usili Upma
Wheat Rawa Usili Upma is a fragrant, pressure-cooked upma made with roasted wheat rawa and dhal, tempered with mustard, curry leaves, red chillies, and asafoetida.
5
servings15
minutes15
minutesIngredients
Wheat Rawa – 1 and ½ cups
Green Gram Dhal – ½ cup
Big Onion – 1
Red Chillies – 4
Asafoetida – a pinch
Coconut gratings – ½ cup
Curry leaves – few
Oil – 4 tablespoon
Mustard – 1/2 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Finely dice the onion and chop the red chillies into medium-sized pieces.
- Dry roast the wheat rawa and dhal separately in a pan over medium heat, stirring occasionally, until they are lightly browned.
- Heat oil in a pressure cooker and add mustard seeds.
- Once they start to crackle, add asafoetida, red chillies, onion, and curry leaves. Sauté until the onion is soft and translucent.
- Then add the coconut and fry for another minute.
- Add the roasted wheat rawa and dhal and mix well.
- Pour four cups of water and season with salt. Cover with the lid and place the weight on top. Pressure cook for two to three whistles.