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Little Millet Upma

Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roasted semolina or coarse millet flour.

  • Serves: 6 People
  • Prep Time: 10
  • Cooking: 25
  • Calories: 0
  • Difficulty: easy

Ingredients

  1. Littlemillet - 250 gm
  2. Onion - 1 pc
  3. Carrot - 1 pc
  4. Beans - 50 gm
  5. Ginger - 1 inch
  6. Blackgram - 5 gm
  7. bengal gram - 5 gm
  8. Oil / ghee - 50 gm
  9. Salt - as per taste
  10. Tomato - 1 pc
  11. Turmeric powder - as required
  12. Mustard seeds - 5 gm
  13. Green chillies - as required
  14. Curry leaves - as required

Directions

  1. Clean the little millet rice and keep it aside in a bowl.
  2. Chop green chili, onion and vegetables finely and keep it in a separate bowl.
  3. Grate ginger and add it to the bowl.
  4. Take a medium sized pan and heat oil till it becomes hot.
  5. Add Bengal gram and Black gram to the pan. Stir fry till they become light brown.
  6. Add mustard seeds, grated ginger, curry leaves, onion and green chilli and sauté for 2 to 3 minutes till onions turn translucent.
  7. Add finely chopped mixed veggies, chopped tomatoes and sauté for 2 to 3 minutes.
  8. Add salt, turmeric powder, water and sauté for 3 to 4 minutes.
  9. When the water starts to boil, add little millet rice and mix well.
  10. Cover the pan and cook for about 10 minutes on low flame till water is absorbed and little millet looks cooked.
  11. Garnish with coriander leaves.
  12. Served with chutney or curry.

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