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Millet Upma

A simple, healthy and easy Indian breakfast made with millet, vegetables and spices — gluten-free, fibre-rich and beginner-friendly.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Breakfast, Light meal
Cuisine: Indian, South Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup millet (foxtail / barnyard / little millet) washed and drained
  • 1 cup water for cooking millet
  • 1 tbsp oil or coconut oil for tempering
  • ½ tsp mustard seeds
  • 1 tsp split urad dal
  • 1 tsp chana dal
  • 1 small onion finely chopped
  • ¼ cup mixed vegetables finely chopped (carrot, beans, peas – optional)
  • 1 green chili chopped, optional as per taste
  • ½ tsp ginger finely chopped or grated, optional
  • salt to taste salt
  • fresh coriander leaves for garnish (optional)
  • lemon juice 1 tsp (optional, for flavor)

Equipment

  • kadai (pan) with lid

Method
 

  1. Wash the millet under running water. Drain completely and keep aside.
  2. Heat oil in a pan. Add mustard seeds, urad dal and chana dal. Let them splutter and the dals turn light golden.
  3. Add chopped onion, green chili and ginger (if using). Sauté until onion becomes soft and translucent.
  4. Add chopped mixed vegetables. Sauté for 2–3 minutes till vegetables soften a little.
  5. Pour in the water and add salt. Bring the water to a gentle boil.
  6. Add the drained millet, stir well so it mixes evenly with water and vegetables.
  7. Cover the pan with a lid. Cook on low flame for 10–12 minutes or until millet absorbs all water and becomes fluffy.
  8. 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.