Millet / Ragi Upma (Barnyard Millet)
Upma (pronounced Oopma) is usually made with Cream of Wheat (Sooji/Ravai) or Cream of Rice. However, this Upma here in this recipe is prepared with Pearled Millets. It is very wholesome, healthy and tasty too. I used the brand called Pearled Barnyard Millet (Kudiraivali) in this recipe. But I presume any similar pearled millet can be used to prepare this dish.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Bell Peppers, Carrots, Channa Dahl, Cilantro, Coriander, Curry Leaves, Green Chillies, Green Peas, Hing, Mustard Seeds, Olive Oil, Onions, Turmeric, Urad Dahl
SLIDE SHOW :
Millet / Ragi Upma (Barnyard Millet)
Print recipeIngredients
- 1 cup Millet (Pearled Barnyard Millet (Kudiraivali), Available in Indian Grocery Stores)
- 1 Onion (White, finely chopped)
- 1 Bell Pepper (finely chopped)
- 1 Small Green Chillies (finely chopped)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dahl
- 1 teaspoon Channal Dahl
- 1 teaspoon Salt
- 6 - 8 leaves Curry Leaves
- 1/4 cup Cilantro (Coriander Leaves, fine chopped)
- 6 - 8 tablespoons Cooking Oil (Avocado Oil, Olive Oil, Canola Oil etc.)
- 1 - 2 teaspoon Lemon Juice
- 2 1/2 cups Water (very hot, almost boiling)
Optional
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Hing (Asafoetida powder)
- 2 pieces Fresh Ginger (Trim an inch size square piece of fresh ginger. Chop into 2 big pieces.)
- 1 cup Other chopped vegetables (String beans, Carrots)
- 1/2 cup Frozen green peas
Note
In the Recipe Steps, I have included only the items I have used to prepare this recipe, as shown in the pictures.
Serving Suggestions:
1) You can add a little butter while cooking or on top of a serving, if you like. If you are Vegan, skip this.
Options:
1) You can increase or decrease salt, green chillies, onions, bell peppers and oil as you like.
2) I have shown other vegetables besides onion and bell peppers in the ingredients list. They are optional. You can use them if you like. I did not use them in my recipe.
3) The Pearled Barnyard Millet that I have used in this recipe was bought in an Indian Grocery store. But I presume any similar pearled millet can be used to prepare this recipe.
Directions
| Step 1 | |
Soak the millet in lukewarm or cold water for about an hour. Drain well. | |
| Step 2 | |
Heat up 2 1/2 (two and a half) cups of water in a kettle or in the microwave oven until very very hot, almost boiling. | |
| Step 3 | |
Add 6 tablespoons of oil to a medium sized non-stick deep fry pan. When oil is heated, add mustard seeds. | |
| Step 4 | |
When mustard seeds start crackling, add the channa dahl and urad dahl. Stir fry about 30 seconds or until they are golden brown. Don't fry the dahls too much or burn them. | |
| Step 5 | |
|
Add green chillies and chopped onion. Stir fry the onions for 2 minutes.  | |
| Step 6 | |
|
Then add the chopped bell pepper, a few curry leaves and half a teaspoon salt. Stir fry for 2 minutes. Don't overcook. See picture.  | |
| Step 7 | |
|
Add the two and a half cups of very hot, almost boiling hot water to the fry pan with the veggie mixture. Immediately add the soaked, drained millet to the fry pan. Add 1/2 teaspoon of salt, a few more curry leaves and ginger pieces. Mix well.  | |
| Step 8 | |
|
On medium heat, cook the millet/veggie mixture in hot water for 3 minutes. Keep stirring once in a while.  | |
| Step 9 | |
|
Reduce heat to simmer or very low. Cook for 5 minutes or until water is all used up and the millet looks cooked. (See pictures). If the mixture looks too dry, add 2 to 4 tablespoons of water and mix well.  | |
| Step 10 | |
|
Add the cilantro and the lemon juice. Mix well. | |
| Step 11 | |
Taste a little. If necessary, add more salt or lemon juice according to your taste. Mix thoroughly. | |
| Step 12 | |
Serve hot. You can discard the ginger pieces before serving. | |
