Godhuma Upma, also known as Broken Wheat Upma or Dalia Upma, is a nutritious, hearty South Indian breakfast that brings a delightful twist to the classic upma. Made with wholesome broken wheat and a medley of fresh vegetables, this upma is bursting with fiber and perfect for those looking to make healthier breakfast choices. Its mild taste and soft, fluffy grains make it a fantastic diabetes-friendly option, as well as a filling meal to pack in kids’ tiffin boxes for a power-packed start to their day. Unlike traditional rava upma, broken wheat carries a nutty aroma and depth that sets this recipe apart—plus, it stays tender and satisfying even after cooling down in the lunch box.
The beauty of godhuma upma lies in its simplicity and versatility. With just 5 minutes of prep and 20 minutes of cook time, you’ll have a steaming bowl ready for three people—ideal for busy mornings or a quick, healthy dinner. Customize your upma with any seasonal vegetables, and finish with a dash of lemon juice for added freshness. Serve it hot on its own, or pair it with tangy peanut or kara chutney for an extra burst of flavor. This nourishing dish isn’t just limited to breakfast—enjoy it as a light lunch or dinner for a wholesome, comforting meal any time of day.
Godhuma Upma | Wholesome Broken Wheat Upma
Print RecipeIngredients
- 4 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- ½ tsp cumin seeds
- Few curry leaves
- 1 dried red chilli
- 8 whole cashew nuts
- ½ onion, finely chopped
- 2 green chillies, slit
- 1-inch piece ginger, chopped
- 1 tomato, chopped
- 2 tbsp carrots, chopped
- ¼ potato, chopped
- 2 tbsp peas
- 5 beans, chopped
- ¼ tsp turmeric powder
- ¾ tsp salt
- 1 cup broken wheat (dalia/bansi rava/godhuma nooka/samba rava)
- 3 cups water
Instructions
Heat oil in a large kadai and add mustard seeds, urad dal, cumin seeds, curry leaves, dried red chilli, and cashew nuts. Sauté on medium heat until the spices splutter and cashews begin to turn golden.
Add chopped onion, green chillies, and ginger. Stir-fry until the onions are soft and translucent.
Mix in the tomato, carrots, potato, peas, and beans, along with turmeric and salt. Cover the pan and allow the vegetables to cook for about 5 minutes, until just tender.
Stir in the broken wheat and roast on a low flame for about 5 minutes, allowing the wheat to release its aroma without browning too much.
Pour in the boiling water, stir well, and keep the flame on low. Cover the pan and cook for 2 minutes on high heat, then reduce heat and let the upma simmer until all the water is absorbed and the wheat is cooked through.
Fluff the upma with a fork, garnish as desired, and serve hot. Enjoy with your favorite chutney or as is.
Notes
Tips:
Always roast broken wheat on low heat before cooking to bring out its natural nutty aroma without letting it brown., Chop all vegetables finely for quicker cooking and a uniform texture., Feel free to use any seasonal veggies on hand—this recipe is wonderfully flexible., Add a splash of lemon juice at the end for a fresh zing., Serve hot for the best texture and taste, but it also packs well for lunchboxes.