Hyderabadi Masala Millet Upma Recipe

About this recipe

Hyderabadi Masala Millet Upma is a wholesome and nutritious breakfast dish that offers a wonderful twist on the traditional upma by incorporating the hearty goodness of millets. Infused with aromatic spices and balanced with a medley of fresh vegetables, this dish delivers a burst of flavor in every bite. Designed for fitness enthusiasts, it provides a balanced meal with moderate spice levels to suit your palate. The millet base is rich in fiber and essential nutrients, making it a perfect choice for energy-packed mornings. Pair it with a dollop of yogurt or a squeeze of lemon for a delightful start to your day.

Ingredients

• 500 Grms Bajra Atta Millets Atta 500 Grms
• 200 ml Ghee
• 500 g Onion
• 500 g Tomato - Hybrid
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Salt
• 100 g Curry Leaves
• 50G Green Chilies
• - Green Peas
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse the millet thoroughly under cold water and soak it for 20 minutes, then drain and set aside.
2. 2. Heat ghee or oil in a pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves, and let them splutter.
3. 3. Add the chopped green chilies and onions, and sauté until the onions turn translucent.
4. 4. Stir in the chopped tomatoes, turmeric powder, and red chili powder, cooking until the tomatoes soften and the spices are fragrant.
5. 5. Add the diced carrots and green peas, and cook for 3-4 minutes until the vegetables are slightly tender.
6. 6. Mix in the soaked millet and stir well to coat the grains with the spice mixture. Add 2 cups of hot water and salt, then bring the mixture to a boil.
7. 7. Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the millet is cooked and the water is fully absorbed.
8. 8. Turn off the heat and let the upma rest for 5 minutes. Fluff it gently with a fork and stir in the lemon juice and chopped coriander leaves.
9. 9. Serve hot with yogurt or enjoy as is for a wholesome and satisfying breakfast.