Recipe for a healthier version of upma that is usually made with semolina. Millet upma prepared using Proso Millet here but can also be prepared using other millet varieties.
Before I launch into this post, it is useful to give the local names of Millets in some of the languages, because that’s the most commonly asked question.
Proso Millet – Panivaragu in Tamil, Barri in Hindi, Varigulu in Telugu, Baragu in Kannada
Foxtail Millet – Thinai in Tamil, Kangni in Hindi, Korra in Telugu, Navane in Kannada
Millets can be a good substitute for most grain-based recipes. Not only are they naturally gluten free and full of nutrients, but their high fiber content ensures that you get filled up with less. If you are aiming for weight-loss or simply a reduced calorie diet, this is quite a useful ingredient to stock up. Don’t get me wrong, they are not a low-cal food. The benefit comes from the fact you don’t end up eating as much of millets as you can of rice, poha or semolina.
It is also an easy wholegrain to consume because it is easy to cook and adapts itself to a variety of dishes and cuisines. Diabetics must ensure they consume millets on a regular basis, due to its higher fiber content and a glycemic index lower than rice.
Millets are also known to have as many antioxidants / phytonutrients as fruits and vegetables and we all know about the immunity boosting, cancer-preventing advantages that this group of micronutrients bestow on us.
So now that I have sufficiently convinced you about the health benefits of millets (like I have several times in my past posts ), let me share with you a recipe for Millet Upma. With a healthy dose of veggies and delicious garnish of fried cashews and fresh coconut, I could happily have this for breakfast any day or a light dinner too. Try it out and you are sure to agree with me on this!