Broken wheat Upma or Godhumai Uppuma might be a great meal in itself if made properly. The one big problem with godhumai upma is getting the right texture. A good godhumai upma should be lump free. It should not be hard and at the same time it should not be gooey. Many people fret on hearing the word upma as we all have had our share of night mare upma’s in our life. I am just being honest. But a good upma is delightful and my family loves this upma. I first had godhumai kaima upma at Usha Aunties home . She took a humble upma and made it gourmet. Ever since that day, I make kaima upma very often. The recipe got even better after I tried the OPOS – One Pot One Shot way of doing godhumai upma. No frying, no sauteing, no worry about lumps. Fool proof divine upma every single time with very little effort. Here is how to do it.
The first thing to do in this godhumai upma is to double roast the broken wheat granules. Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.
Get the veggies and the chicken ready.
Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.
Here is the video of godhumai upma. Hope you enjoy!
For Roasting Broken Wheat
- 1 Cup Broken Wheat / Godhumai Kurunai
- 2 teaspoon vegetable oil
For Cooking
- 200 grams minced chicken
- 4 green chillies, chopped
- 6 mint leaves, chopped
- 2 sprigs coriander leaves, chopped
- 1/2 tomato, chopped
- 1 inch piece ginger, chopped
- 1 teaspoon salt
- 2 1/2 cups water
Double Roast Broken Wheat
- Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
- Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.
Cooking
- Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
- Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Tamilnadu
For Roasting Broken Wheat
- 1 Cup Broken Wheat / Godhumai Kurunai
- 2 teaspoon vegetable oil
For Cooking
- 200 grams minced chicken
- 4 green chillies, chopped
- 6 mint leaves, chopped
- 2 sprigs coriander leaves, chopped
- 1/2 tomato, chopped
- 1 inch piece ginger, chopped
- 1 teaspoon salt
- 2 1/2 cups water
Double Roast Broken Wheat
- Take a pan and add in a teaspoon of oil. Add in the godhumai / broken wheat and saute for 5 minutes on low flame. It will start to slowly brown and become very fragrant. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool for 10 minutes.
- Roast one more time. Take the same pan and add in a teaspoon of oil. Add in the roasted and cooled godhumai / broken wheat and saute for 5 minutes on low flame. The wheat will start to brown. Switch off the flame and transfer the broken wheat to a plate. Set aside to cool.
Cooking
- Take a pressure cooker and add in all the ingredients except the roasted wheat. Cook for one whistle in high flame. Manually release pressure.
- Add in the roasted broken wheat to the hot water mixture in the cooker and mix well to combine. Cover the pressure pan and cook for 1 whistle in medium flame. Switch off the pressure cooker and wait for the pressure from the cooker to release naturally. Open the cooker, gently fluff up the upma and serve hot.
Notes
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The recipes have been adapted using his OPOS principle. They are used in Kannamma Cooks with prior permission.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/godhumai-upma-uppuma-broken-wheat-upma/
I used to spend a couple of weeks of my summer vacation at my aunts place in Mettupalayam. My aunt’s husband ran an entertainment club in the 90’s in Mettupalayam. So the cook at the club would make different kinds of evening snacks for people who came in to play cards. My uncle would come home for dinner and he would bring this pakoda for us to snack. It was so good. Whenever there was a party at home, the cook from the club would come and cook. His name was Raju. This pakoda was a must in the menu. There were never leftovers and everyone relished it so much.
I never got the complete recipe. I improvised this recipe based on Neerajas Pakoda Recipe . One thing I remember vividly is him asking my aunt for “sola maavu kudunga, sola maavu kudunga” Sola Maavu or corn flour was not available in Mettupalayam those days. Corn Flour was an exotic ingredient. Yeah! Those were the days! So my uncle would always stop to pick up groceries at Coimbatore. He would purchase things only at one store. It was called Rangasamy Chettiar and Sons. The entire family of my mom clan is a fan of that store and they still talk about how crisp biscuits would come in big tins in the 1950’s from that shop.
Back to our pakoda. There are three ingredients that make for Tamilnadu style Pakoda. We call it as pakkavada. Its fennel seeds (sombu), curry leaves and onions. The aroma of fennel seeds and curry leaves needs to be predominant in a pakoda. The crunch from the fried curry leaves and its taste is something that makes it uniquely Tamilnadu Pakoda. Now, answer this. What happens to chicken nuggets if it’s infused with flavour bomb and went to dynamite heaven? It becomes Chicken Pakoda with a Tamilnadu Soul.
Here is how to do it. Cut the boneless chicken breast pieces into small cubes. Add it to a big bowl. Add in the fennel seeds, ginger garlic paste, red chilli powder, chopped green chillies and the salt. Mix well to combine. Add in the mint leaves, coriander leaves and curry leaves.
Add in the Sliced onions, baking soda, corn flour, besan (kadala maavu, chickpea flour), and oil. Oil helps to crisp up the pakodas while frying. Adding a lot of oil will make it very soggy when frying. So dont add too much of oil. Mix everything well with your fingers and slowly add 3-4 tablespoons of water adding very little at a time. It should be a very stiff, thick batter.
Heat oil in a pan until hot. Drop a little pakoda batter into the oil and if it sizzles, the oil is hot and ready. Take little teaspoonful’s of batter and drop them gently in oil. If the batter is sticking to the bottom, gently move it with the help of a fork. If the oil is hot, the batter wont stick. Fry them until golden. As the chicken pieces are really small, they cook in no time. Do not cook for a long time. Cooking chicken for a long time makes it dry.
Once the pakodas are golden and most of the bubbles in the oil has settled, remove the pakodas and drain on paper towels. Each batch should take about 3 minutes. We never have leftovers. Its perfect for parties and can be made easily.
Enjoy!
- 250 grams boneless chicken breast
- 1 teaspoon fennel seeds
- 2 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 3 green chillies, chopped fine
- 1 teaspoon salt
- 3 sprigs mint leaves, chopped
- 3 sprigs coriander leaves, chopped
- 4 sprigs curry leaves
- 2 medium sized Onions, Sliced
- 1/2 teaspoon baking soda
- 1/4 cup corn flour
- 1/2 cup besan (kadala maavu, chickpea flour)
- 2 teaspoon oil
- 3 - 4 tablespoons water
- Oil for deep frying
- Cut the boneless chicken breast pieces into small cubes. Add it to a big bowl. Add in the fennel seeds, ginger garlic paste, red chilli powder, chopped green chillies and the salt. Mix well to combine. Add in the mint leaves, coriander leaves and curry leaves.
- Add in the Sliced onions, baking soda, corn flour, besan and oil. Mix everything well with your fingers and slowly add 3-4 tablespoons of water adding very little at a time. It should be a very stiff, thick batter.
- Heat oil in a pan until hot. Drop a little pakoda batter into the oil and if it sizzles, the oil is hot and ready. Take little teaspoonful’s of batter and drop them gently in oil. Fry until golden. Drain on paper towels and serve hot!
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Tamilnadu
