Millet Upma
A simple, healthy and easy Indian breakfast made with millet, vegetables and spices — gluten-free, fibre-rich and beginner-friendly.
Ingredients
Equipment
Method
- Wash the millet under running water. Drain completely and keep aside.
- Heat oil in a pan. Add mustard seeds, urad dal and chana dal. Let them splutter and the dals turn light golden.
- Add chopped onion, green chili and ginger (if using). Sauté until onion becomes soft and translucent.
- Add chopped mixed vegetables. Sauté for 2–3 minutes till vegetables soften a little.
- Pour in the water and add salt. Bring the water to a gentle boil.
- Add the drained millet, stir well so it mixes evenly with water and vegetables.
- Cover the pan with a lid. Cook on low flame for 10–12 minutes or until millet absorbs all water and becomes fluffy.
- Once cooked, switch off the heat. Garnish with chopped coriander and a splash of lemon juice if desired. Mix gently before serving.
Notes
You can use any type of millet available (foxtail, barnyard, little or kodo). Adjust water slightly depending on millet variety. For extra taste, you may add a teaspoon of grated coconut or a few roasted nuts before serving.