Foxtail Millet Upma

Name: Foxtail Millet Upma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup foxtail millet (rinsed and drained); 2.5 cup water (for cooking millet); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp urad dal; 1 tsp chana dal; 8 pcs curry leaves; 2 pcs green chili (slit lengthwise); 1 inch ginger (finely chopped); 1 pcs onion (medium, finely chopped); 1 pcs carrot (small, finely chopped); 0.25 cup green peas (fresh or thawed); 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp coriander leaves (chopped, for garnish); 1 tsp ghee (for garnish); 6 pcs cashew nuts (broken into pieces)

RATING

0.0/5

TASTE SCORE

8/10

A wholesome, savory breakfast or light meal from South India, made with nutty foxtail millet instead of traditional semolina. Tempered with mustard seeds, curry leaves, and tender sautéed vegetables, this upma is fluffy, mildly spiced, and deeply satisfying.

PREP

10m

COOK

15m

SERVES

1 KATORI

288 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Dry roast the foxtail millet.
Heat a heavy-bottom pan on medium-low flame. Add the rinsed and drained foxtail millet and dry roast, stirring continuously, until aromatic and lightly toasty (2-3 minutes). Transfer to a plate and set aside.
TIPRoast on medium-low heat; high heat can toast the millet unevenly or burn it.
temper · ~2 min
Make the tempering.
1.Heat oil in the same pan on medium flame.
2.Add mustard seeds and let them splutter (30 sec).
3.Add cumin seeds, urad dal, and chana dal. Sauté until dals turn golden (1 min).
4.Add cashew pieces and sauté until light golden (30 sec).
saute · ~6 min
Sauté the aromatics and vegetables.
1.Add curry leaves, green chili, and chopped ginger. Sauté until fragrant (30 sec).
2.Add chopped onion and sauté until translucent (3-4 min).
3.Add chopped carrot and green peas. Sauté for 2 minutes.
boil · ~2 min
Add water and bring to a boil.
Pour 2.5 cups of water into the pan. Add salt and mix well. Bring the water to a rolling boil on high heat.
steam · ~9 min
Cook the millet in the pan.
Once the water boils, reduce heat to low. Gradually add the roasted millet, stirring continuously to prevent lumps. Cover with a tight-fitting lid and cook on low heat for 8-10 minutes, or until all the water is absorbed and the millet is soft and fluffy.
TIPStir once halfway through cooking to ensure even moisture. Avoid opening the lid too often.
mix · ~2 min
Finish and fluff the upma.
Turn off the heat. Drizzle lemon juice over the upma and gently fluff with a fork to separate the grains. Let it rest, covered, for 2 minutes.
TIPUsing a fork instead of a spoon keeps the millet grains light and separated.
garnish
Garnish and serve hot.
Transfer to serving bowls, drizzle with a few drops of ghee, and garnish with fresh chopped coriander leaves.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry-roast the foxtail millet until fragrant and lightly golden; this deepens its nutty flavor and prevents a mushy texture.
2
Use a heavy-bottom pan for even heat distribution, especially when cooking the millet on low flame to avoid scorching.
3
Stir the millet continuously while adding it to boiling water to prevent lumps from forming.
4
Let the upma rest covered for 2 minutes after cooking; this steams the grains to perfect fluffiness.
5
For make-ahead, cool completely and refrigerate in an airtight container. Reheat with a splash of water in a pan or microwave.
6
Use a fork to fluff the upma — it separates the grains gently without crushing them.

RECIPE VARIATIONS