Savory Millet Upma Blossom
This millet upma blossom is a fun twist on a classic. It's easy to make, gluten-free, and comes together quick for a satisfying breakfast or light meal.
Ingredients
- 1 cup foxtail millet
- 2 cups water
- 2 tablespoons ghee
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon cumin seeds
- 0.25 cup raw peanuts
- 10 curry leaves
- 2 green chilies
- 1 medium onion
- 0.5 cup chopped carrots
- 0.5 cup frozen green peas
- 0.5 cup chopped bell pepper
- 1 tablespoon finely chopped ginger
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 2 tablespoons fresh lemon juice
- 0.25 cup fresh cilantro leaves
- 2 tablespoons grated fresh coconut
Instructions
- Rinse 1 cup foxtail millet thoroughly under running water a few times until the water runs clear. Drain the millet completely.
- Heat 2 tablespoons ghee in a large pot or kadai over medium heat. Add 0.5 teaspoon mustard seeds and 0.5 teaspoon cumin seeds. Let them splutter.
- Add 0.25 cup raw peanuts and 10 curry leaves to the pot. Cook for 2-3 minutes, stirring continuously, until the peanuts are lightly roasted and fragrant.
- Finely chop 2 green chilies and 1 medium onion. Add the chopped green chilies, 1 medium onion (finely chopped), and 1 tablespoon finely chopped ginger to the pot. Stir and cook until the onions turn translucent, about 5 minutes.
- Add 0.5 cup chopped carrots, 0.5 cup frozen green peas, and 0.5 cup chopped bell pepper to the pot. Stir well and cook for 3-4 minutes, allowing the vegetables to soften slightly.
- Add the rinsed and drained foxtail millet to the pot, along with 0.5 teaspoon turmeric powder and 0.5 teaspoon salt. Stir everything together and roast the millet for 2 minutes.
- Pour in 2 cups water. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and cook for 15-18 minutes, or until all the water is absorbed and the millet is tender. Let it rest for 5 minutes after cooking.
- Once cooked, fluff the Millet Upma gently with a fork. Add 2 tablespoons fresh lemon juice and mix well.
- To create the blossom shape, lightly grease four small bowls or katoris. Press a portion of the warm Millet Upma into each bowl, compacting it slightly. Invert each bowl onto a serving plate to release the blossom shape.
- Garnish each Millet Upma Blossom with 0.25 cup fresh cilantro leaves, finely chopped, and 2 tablespoons grated fresh coconut. Serve hot with a side of chutney if desired.