Barnyard Millet Upma
Barnyard Millet Upma is a healthy and delicious variation of the traditional South Indian upma, made using barnyard millet instead of semolina. This gluten-free and fiber-rich dish is ideal for those seeking a nutritious, low-glycemic meal. The millet is lightly roasted and cooked with a medley of sautéed vegetables, tempered spices, and aromatic curry leaves, resulting in a flavorful and wholesome breakfast or snack option. Barnyard Millet Upma is easy to prepare, quick to digest, and keeps you feeling full for longer. Often served with coconut chutney or yogurt, it’s a perfect combination of taste and nutrition, making it an excellent addition to a balanced diet.
- 2 cups 2.5 barnyard Millet soaked for 2-3 hours
- 1/4 tsp mustard seeds
- 1/4 tsp grated ginger
- 2 tbsp Grated coconut fresh/dessicated optional
- 1/4 cup chopped carrots/onion optional
- 4 curry 4-5 leaves
- 1/2 tsp chana dal
- 1/2 tsp urad white dal
- Salt as needed
- 1 tbsp oil
- 1/4 green chilli chopped
- 1/2 tsp lemon juice
- Heat the pan with coconut oil, add mustard seeds, urad and chana dal, as it crackles, add onion/carrots(optional) ginger, green chili and curry leaves.
Cook on low flame and add soaked millet mix, grated coconut (optional), water and salt.
- Cover and Cook till it becomes thick, fluffy and leave the sides.
It is ready. Garnish with coriander leaves and grated coconut(optional). Serve with sambar/chutney.
