If you are one of those upma-haters, you may want to hurry past this page. Yet, hang on, for this, though a upma recipe, is a millet upma recipe, particularly, little millet upma recipe. If you are still undecided, you may want to consider the benefits of little millet to decide in favor of this recipe, which is not only healthy but tasty as well.
Visit this page for the post on millet benefits.
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How to Make Little Millet Upma?
Ingredients
- Little millet - 1 cup.
- Onion - 2, medium sized
- Tomato - 2, medium sized
- Salt - as required
- Green chillies - 2 or adjust to taste
- Coriander leaves - two teaspoonfuls, chopped
- Lemon juice - 1 to 2 teaspoons, optional
- Water - 2 cups (Check the note below)
To temper:
- Ghee or gingelly oil - as needed
- Mustard seeds - 1 teaspoon
- Urad dal - 1 teaspoon
- Red chillies - 2
- Curry leaves - few
Recipe:
- Thoroughly rinse little millet in water.
- Dry roast little millet till its aroma fills the air.
- Transfer the content to another vessel and soak little millet for about 20 minutes.
- Add some ghee or oil in the frying pan and after the ghee / oil turns hot, add tempering ingredients to it.
- Add sliced onions to the pan and saute till onion turns brown.
- Add sliced tomatoes and saute.
- After tomato turns mushy, add some turmeric powder, salt and water. Bring the water to boil.
- Once the water starts boiling add the soaked little millet to the boiling water.
- Mix well and close the lid.
- Saute well at regular intervals.
- Once the water is absorbed, reduce the heat and let the upma be cooked for a few more minutes.
- Check if the upma is cooked, add some coriander leaves and turn off the stove.
- You may add lemon juice after the upma cools a bit.
Note
If you soak little millet in hot water, you can reduce the quantity of water you add to the frying pan to half. Add more water little by little, if needed, while cooking.
If you prefer to have your upma without the grains sticking together, you can reduce water further.
Rama Thamizharasu
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