Start your day with a healthy twist! Our Millet to Meal Recipe provides 2 Types of Millet Upma – Foxtail & Jowar. Take pleasure in the wholesome goodness and the delightful tastes of these healthy and delicious bowls of upma.

FOXTAIL UPMA

Ingredients

1 1/2 cups foxtail millet
2 tbsps coconut oil
1 tablespoon Bengal gram (chana dal).
1 tablespoon split skinless black gram (dhuli urad dal).
1 tsp mustard seeds.
1/4 tsp cumin seeds.
3-4 green chillies, chopped.
7-8 curry leaves.
1 medium onion, carefully sliced.
1 large tomato, finely chopped.
1 medium carrot, cut into little cubes.
Salt to taste.
1/4 cup boiled green peas.
2 tablespoons chopped fresh coriander leaves.
Fresh coriander sprig for garnish.
Coconut chutney to serve.

Method.

1. Dry roast foxtail millet in a non-stick pan till golden brown. Transfer this into a bowl.
2. Heat coconut oil in the very same pan. Include Bengal gram and split skinless black gram and sauté till they turn golden brown.
3. Advertisement mustard seeds and cumin seeds and cook for a couple of seconds. Include green chillies, curry leaves and onion and mix well. Cook till the onion turns translucent.
4. Add tomato, carrot and salt and blend well. Cover and cook for 2-3 minutes.
5. Add the roasted foxtail millet, mix and cook for 1-2 minutes. Add 3 cups warm water, mix, cover and cook on high heat till the water evaporates. Decrease the heat to low and continue to cook for 8-10 minutes.
6. Add green peas and coriander leaves, mix, cover and cook for 1 minute.
7. Take the pan off the heat and garnish with coriander sprig. Serve hot with coconut chutney.

JOWAR UPMA.

Ingredients.

1 cup sorghum (jowar).
Salt to taste.
2 tablespoons ghee.
1 tsp cumin seeds.
A pinch of asafoetida (hing).
1 sprig of curry leaves.
2-3 green chillies, slit.
1/2 tsp sugar.
2 tablespoons roasted and crushed peanuts.
2 tbsps chopped fresh coriander.
Lemon wedges for serving.
Coriander sprig for garnish.

Technique.

1. Wash and soak jowar in adequate water for 8-10 hours.
2. Drain the water, transfer in a pressure cooker. Include 2 1/2 cups water, salt and close the cover.
3. Prepare on medium heat till the pressure is launched 4-5 times.
4. Heat ghee in a nonstick pan. Include cumin seeds and when they begin to alter the colour, include, add asafoetida, curry leaves and chillies and sauté for 30-40 seconds.
5. Open the pressure cooker once the pressure settles entirely.
6. Include cooked jowar and blend well. Add sugar, adjust salt, peanuts, coriander and blend well.
7. Transfer in a serving bowl, garnish with lemon wedge, coriander sprig and serve hot.

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