Millet Rava Upma - Chef's Special

This millet rava upma is a savory and nutritious breakfast or light meal, packed with vegetables and a comforting texture. It's a great way to start your day.

Ingredients

• 1 cup millet rava (foxtail millet semolina)
• 2 tablespoons ghee or vegetable oil
• 0.75 teaspoon mustard seeds
• 0.75 teaspoon urad dal (split black gram)
• 0.75 teaspoon chana dal (split chickpeas)
• 10-12 curry leaves
• 0.5 teaspoon asafoetida (hing)
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 0.5 cup green peas (fresh or frozen)
• 2 green chilies, finely chopped (adjust to taste)
• 1 inch ginger, grated
• 0.5 teaspoon turmeric powder
• 3.5 cups hot water
• 1 teaspoon salt (or to taste)
• 0.25 cup roasted peanuts
• 2 tablespoons fresh cilantro leaves, chopped
• 2 lemon wedges

Instructions

1. Measure 1 cup millet rava and spread it on a clean baking sheet. Toast the millet rava in a dry pan over medium-low heat for 5-7 minutes, stirring constantly, until it turns fragrant and very lightly golden. Alternatively, toast in a preheated oven at 300°F (150°C) for 10-12 minutes, stirring halfway. Once toasted, remove from the pan and set aside.
2. Heat 2 tablespoons ghee or vegetable oil in a large, heavy-bottomed pan or pot over medium heat. Add 0.75 teaspoon mustard seeds and let them splutter.
3. Add 0.75 teaspoon urad dal and 0.75 teaspoon chana dal. Cook for 1-2 minutes, stirring, until the dals turn light golden brown.
4. Add 10-12 curry leaves, 0.5 teaspoon asafoetida, 1 medium finely chopped onion, 2 finely chopped green chilies, and 1 inch grated ginger. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
5. Stir in 1 medium finely chopped carrot and 0.5 cup green peas. Cook for another 3-4 minutes, allowing the vegetables to soften slightly.
6. Add 0.5 teaspoon turmeric powder and 1 teaspoon salt. Mix well to combine with the vegetables.
7. Carefully pour in 3.5 cups hot water. Bring the water to a rolling boil.
8. Once the water is boiling, slowly add the toasted 1 cup millet rava in a thin stream, stirring continuously to prevent lumps from forming. Reduce the heat to low, cover the pan, and cook for 8-10 minutes, or until the water is absorbed and the upma is cooked through.
9. Once cooked, turn off the heat and let the upma rest, covered, for another 5 minutes. This helps the millet rava swell and become fluffy.
10. Gently fluff the upma with a fork. Transfer to serving plates and garnish each portion with a sprinkle of 0.25 cup roasted peanuts, 2 tablespoons fresh chopped cilantro leaves, and a lemon wedge for squeezing. Serve hot.

View the interactive Millet Rava Upma - Chef's Special recipe