Proso Millet Upma
A South Indian Upma made healthier and filling with the use of Millets instead of rava/semolina. Naturally gluten-free and vegan too, if you use coconut oil.
Servings Prep Time
2portion 10minutes
Cook Time
20minutes
Servings Prep Time
2portion 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. To prepare the millet upma, in a heavy bottomed pan, heat 1 tsp ghee/coconut oil and roast the millets gently until aromatic – for around 5-7 minutes.
  2. Heat little over a cup of water in a small pan. Once this comes to a boil, add to the toasted millets with 1/2 tsp salt. Cover and cook until the millets are soft but not mushy. Foxtail millet will take around 8 minutes and Proso millet will take around 10 minutes. Once cooked, fluff with a fork and remove into a bowl. Keep aside.
  3. Meanwhile, heat the ghee/coconut oil in another pan. Add the urad dal, mustard seeds and wait until the dal turns golden brown and the mustard seeds splutter.
  4. Add the finely chopped ginger, green chillies, curry leaves and give it a good stir.
  5. Now add the chopped onion, carrot and potato with a pinch of salt and stir well. Keep covered and cook for 4-5 minutes until somewhat cooked. Add the frozen peas, cover and cook for another 2-3 minutes.
  6. To this add the cooked millets, stir to combine everything together. Season with salt as required.
  7. For the garnish, in a small tempering ladle or pan, heat the coconut oil or ghee. Fry the cashewnut halves until golden.
  8. Remove the Millet Upma in a platter. Garnish with fresh coconut, fried cashews and if you like some fried curry leaves too!
Recipe Notes

Serve millet upma when it is hot as it tends to dry out as it cools. You can serve it with a tomato chutney or coconut chutney on the side.

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