Khapli Wheat Recipes

Beyond Rotis

, From Breakfast To Dessert: Idli, Pasta, Laddos

Quick Summary

Khapli wheat is making a comeback for a good reason – it fits into the lifestyle of health-focused people who prioritise their protein, iron intake, and also vitamins, something Indians are still lagging in. 

That’s where Aashirvaad Chakki Khapli Atta comes in, with a good amount of fibre and protein, and low sugar and fat. This atta supports easier digestion and helps maintain a feeling of fullness for longer. This is your cue to use khapli atta in dishes beyond roti, like pasta, khichdi and more.

Deep Dive

Khapli wheat is an ancient, non-hybrid variety of wheat cultivated in India for thousands of years, particularly in Maharashtra, Karnataka, Gujarat, Rajasthan, and parts of South India. It is botanically classified as Triticum dicoccum, part of the emmer wheat family. This ancient grain is a good way of going back to your roots, and local produce is always a good idea when it comes to supporting your health. Ancient grains are increasingly valued for being richer in fibre, protein, and micronutrients, while also being easier to digest and often lower in gluten. Khapli wheat can help allay many modern dietary concerns, from digestive comfort to lifestyle conditions like diabetes.

Khapli Wheat Breakfast

Start the day by swapping your favourite semolina in dishes like rava upma or rava idli, and make a wholesome breakfast that is satiating as well as tasty.

Khapli Wheat Upma

Upma is a classic South Indian breakfast that most South Indians can make in a sleepy stupor. Using broken khapli wheat like Aashirvaad Samba Broken Wheat, instead of regular sooji (semolina), elevates the nutritional profile without changing much else.

Ingredients:

• Khapli wheat (broken khapli)

• Ghee

• Mustard seeds

• Cumin seeds

• Curry leaves

• Green chilli, onion, tomatoes

• Carrot, green peas

• Turmeric

• Salt

• Hot water

• Fresh coriander and lemon juice

Method:

Dry roast the broken khapli wheat. Set aside, then heat ghee in the same pan and add the mustard, cumin seeds, curry leaves, and green chilli. Sauté the onions until translucent, then add carrot, peas, and tomato. Cook for a few minutes, then add turmeric and salt. Pour hot water over the broken wheat and bring to a boil before adding the roasted grain, and mix. Reduce the heat, cover, and cook for some minutes until all the water is absorbed. Finish with lemon juice and fresh coriander. Serve hot.

Khapli Wheat Idli

Idlis made with a batter that uses khapli wheat flour are a great way to introduce this grain to children and the elderly, both of whom may resist any kind of change in texture or taste. The fermentation process softens the grain's bran and improves mineral absorption, making this one of the most nutritious ways to eat khapli wheat.

Ingredients:

• Khapli atta

• Urad dal (pre-soaked)

• Rice or rice flour

• Salt to taste

• Water as needed

Method:

Grind soaked urad dal with a little water into a fluffy, airy batter. Add and mix the khapli atta and rice flour. Add water gradually to get a thick but pourable batter. Add salt, mix, and ferment at room temperature for 8-12 hours (or overnight). Mix the next day. Grease the idli moulds and fill each crevice until about ¾ full. Steam as usual and let it rest for a bit before removing. Serve hot.

Khapli Wheat Lunch and Light Meals

Moving on to heavier fare for lunch, try two khapli wheat recipes: one that replaces rice and the other the traditional whole wheat, or rather durum wheat. 

Khapli Wheat Khichdi

Khichdi is the OG comfort food, nourishing, easy to digest, and can be customised to different tastes. Replacing rice with broken khapli wheat creates a version with a significantly higher fibre content and a firmer, more textured bite.

Ingredients:

• Broken khapli wheat

• Split moong dal (dhuli moong)

• Ghee

• Cumin seeds

• Bay leaf

• Grated ginger

• Turmeric

• Salt to taste

• Water

• Optional: diced potato, peas, or grated carrot

Method:

Rinse the broken khapli wheat and moong dal separately. Soak the khapli wheat for some time to reduce cooking time. Heat ghee in a pressure cooker, then add the cumin, bay leaf, and ginger and sauté. Add vegetables and stir. Then add the khapli wheat, moong dal, turmeric, and salt. Pour in water and mix. Pressure cook for 3-4 whistles. Let the pressure release naturally, then open the lid and stir. Add some more ghee if you want a richer flavour and serve hot.

Khapli Wheat Pasta

Fancy making pasta from a different kind of grain? Khapli wheat can be used to make homemade pasta and noodles, with an earthy taste and better nutrition. It is a bit more absorbent than regular flour, so play around with water ratios for the first few times.

Ingredients (for fresh pasta):

• Khapli atta

• Eggs

• Olive oil

• A pinch of salt

For an Indian-style sauce:

• Pureed tomatoes

• Oil

• Cumin seeds

• Garlic cloves

• Red chilli powder

• Coriander powder

• Fresh basil or coriander

• Salt to taste

• Optional: crumbled paneer or boiled chickpeas

Method:

Mix khapli atta, eggs, oil, and salt into a firm dough. Knead for some minutes, then rest, covered, for 30 minutes. Roll out the dough on a floured surface to about 2mm thickness. Cut into strips or use a pasta cutter. Boil in salted water for 4-5 minutes until al dente. Drain and toss with a teaspoon of oil to prevent sticking. For the sauce, heat the oil and let the cumin splutter in it. Add garlic, then the tomato puree. Cook down with chilli and coriander powder until thick. Toss pasta in sauce. Top with paneer or chickpeas, and finish with fresh herbs. Serve warm.

Khapli Wheat Snacks

What better than an atta laddoo to snack between meals that is not only nutritious but also delicious? Try this khapli atta snack recipe below. 

Khapli Wheat Laddoo

Ladoos made with slow-roasted khapli atta, ghee, and jaggery are one of the most classic desi snack preparations, eaten across seasons as a quick energy source. Try this nutty and earthy wholesome laddo recipe.

Ingredients:

• Khapli atta

• Ghee

• Jaggery powder (adjust to taste)

• Cardamom powder

• Chopped mixed nuts (almonds, cashews, pistachios)

• Raisins (optional)

Method:

Heat ghee in a heavy-bottomed kadai and roast khapli atta until it turns a deep golden colour and smells nutty. Remove from heat and let it cool. Mix in the jaggery powder, cardamom, nuts, and raisins. Mix well. While still warm, shape into laddoos by taking the mixture and rolling between your palms.

Khapli Wheat Dessert

Followed by a sweet snack, the sweetness needs to be amped up, and what’s better than a kheer made with broken kapli wheat? 

Khapli Wheat Kheer

Kheer made with whole khapli wheat grains is denser and earthier, kind of like matcha drinks, but in dessert form. Unlike semolina or rice kheer, khapli wheat kheer has a pleasant chew and a kind of flavour that regular grain cannot offer. It is closely related to the traditional godhi payasa of Karnataka and Maharashtra.

Ingredients:

• Khapli wheat grains, soaked overnight

• Full-fat milk

• Jaggery or sugar (to taste)

• Cardamom powder

• Saffron soaked in warm milk

• Pistachios, sliced

• Ghee

Method:

Drain the soaked khapli wheat grains and pressure-cook with water until the grains are fully soft. Drain any excess water. Heat milk in a pan until slightly thickened. Add the cooked khapli and cook over low heat until the kheer is thick and creamy. Add jaggery, cardamom, saffron milk, and ghee and mix. Cook for a bit, then serve warm or chilled.

Khapli Wheat Recipes Beyond Rotis

Rotis are always the go-to when it comes to atta, be it whole wheat atta or khapli atta. Once you get the hang of how to handle the atta, which is denser and tougher to handle than usual, but is nutritionally more dense, you can make anything from pastas, pizza bases, to snacks like samoas and laddoos.