Upma or uppittu (in Kannada) is a popular breakfast in south India. Traditionally, it is prepared using Rava (semolina), vegetables, and herbs and tastes very delicious with coconut chutney.
In this recipe, I have used nutrient-packed hulled little millets instead of Rava, which makes this a healthier version of the traditional upma. Different millets have different soak-time and cook-time. So if you are using any other type of millet than the one used, please do some research on how to cook it. (if you are new to the usage of millets). I have only used one cup of green beans, carrot, and green peas; add more vegetables if you prefer. And If you like coconut, you could add two or three tablespoons before adding water to upma or use it for garnishing at the end. Continue reading if you want to know the step by step procedure to make this healthy and tasty vegetable millet upma.
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Yield: 2 servings
1 cup of hulled millet, soaked for 30 minutes and drained
3 cups of water
3 tablespoons of vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
Chopped green chilies, to taste
A sprig of curry leaves
1/2 teaspoon of grated ginger
1 medium onion, chopped
1 large tomato, chopped
1/2 teaspoon turmeric powder
One cup of chopped, mixed vegetables – green beans, carrots, green peas
1/4 teaspoon of garam masala
8-10 Ghee/oil fried cashews, for garnish
Salt to taste
- Heat 3 tbsp of vegetable oil in a cooking pot on medium heat.
- Once the oil is hot, add mustard seeds and cumin seeds and allow them to pop and sizzle.
- Add chana dal and fry until golden brown.
- Add chopped green chilies to taste, curry leaves, grated ginger, and saute for 30 seconds. Then add chopped onion, and saute on medium heat until onion turns translucent.
- Add chopped tomato, sprinkle some salt over it, cover and cook until they are mushy.
- Add turmeric powder, followed by a cup of chopped vegetables – green beans, carrot, green peas. Mix well and cook the vegetables for about 2 minutes.
- Add 1/4 tsp of garam masala and mix well.
- Pour 3 cups of water into the cooking pot, cover, and allow the water to come to a boil.
- Taste for salt and adjust if necessary.
- Add soaked and drained hulled millets into the boiling water, stir well, cover, and cook on low heat for 20 minutes or until millets are well cooked.
- Garnish with some ghee/oil-fried cashews and enjoy.
- You can tweak the quantity of each ingredient as per your taste and preference.
- If you like coconut, you could add two or three tablespoons of grated coconut just before adding water. Or use it at the end for garnishing.
- Millet upma tastes best if eaten when warm.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤