Foxtail Millet Upma
A savory, fluffy breakfast dish made with foxtail millet instead of semolina. Tempered with mustard seeds, curry leaves, and studded with vegetables, this upma is a wholesome, low-glycemic alternative to the classic rava upma.
Prep Time
10 min
Cook Time
15 min
Servings
3
Difficulty
easy
Ingredients
- Foxtail millet — 1 cup (180 g)
- Onion, finely chopped — 1 medium
- Green chili, slit — 2
- Mustard seeds — 1 teaspoon
- Urad dal (split black gram) — 1 teaspoon
- Curry leaves — 8-10 leaves
- Ginger, grated — 1 teaspoon
- Turmeric powder — 1/4 teaspoon
- Salt — 1 teaspoon (to taste)
- Oil — 2 tablespoons
- Water — 2 cups
Instructions
- 1
Wash the foxtail millet in 2-3 changes of water and drain well. Dry roast it in a pan over medium heat for 3-4 minutes until lightly fragrant, then set aside.
- 2
Heat oil in a heavy-bottomed pan or kadai. Add mustard seeds and let them splutter. Add urad dal and fry until golden brown.
- 3
Add curry leaves, slit green chilies, and grated ginger. Saute for 30 seconds until fragrant.
- 4
Add the chopped onion and cook for 3-4 minutes until translucent and lightly golden.
- 5
Add turmeric powder, salt, and 2 cups of water. Bring to a rolling boil.
- 6
Add the roasted foxtail millet, stir once, and reduce heat to low. Cover with a tight lid and cook for 10-12 minutes until all the water is absorbed.
- 7
Turn off the heat and let it rest covered for 5 minutes. Fluff gently with a fork.
- 8
Serve hot, garnished with fresh coriander leaves and a squeeze of lemon juice.
Tips
- •Dry roasting the millet before cooking prevents it from turning mushy and gives a nuttier flavor.
- •The water-to-millet ratio of 2:1 works well for upma. Adjust slightly if your millet brand absorbs differently.
- •Add diced carrots, peas, or beans along with the onion for a more filling and colorful dish.