Spicy Tawa Masala Millet Upma Recipe

Name: Spicy Tawa Masala Millet Upma
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 500 Grms Bajra Atta Millets Atta 500 Grms; 500 g Onion; 500 g Tomato - Hybrid; 250 g Carrot; 250 g French Beans; loose Ginger; 100 g Coriander Leaves; 100G Oleo; medium Chilli Green Long; 100 g Curry Leaves; 50g Everest Garam Masala; 100 g Jeera; 100 g Red Chili Powder; 100 g Salt; 20 g Turmeric Powder; 100 g Yellow Mustard Seeds

Indian cuisine · 210 calories

About this recipe

Spicy Tawa Masala Millet Upma is a wholesome and flavorful Indian breakfast dish crafted with nutrient-dense millets, vibrant vegetables, and a perfect blend of aromatic spices. This medium-spice recipe is ideal for weight loss as it is rich in fiber and uses minimal oil. The dish offers a hearty and satisfying meal that caters to moderate activity levels, making it an excellent start to your day. Its balance of textures and flavors ensures every bite is both healthy and delicious, appealing to all members of the family.

Ingredients

500 Grms Bajra Atta Millets Atta 500 Grms
500 g Onion
500 g Tomato - Hybrid
250 g Carrot
250 g French Beans
loose Ginger
100 g Coriander Leaves
100G Oleo
medium Chilli Green Long
100 g Curry Leaves
50g Everest Garam Masala
100 g Jeera
100 g Red Chili Powder
100 g Salt
20 g Turmeric Powder
100 g Yellow Mustard Seeds

Instructions

1. Rinse the foxtail millet thoroughly and soak it in water for 20 minutes. Drain and set aside.
2. Heat 2 tablespoons of vegetable oil in a tawa or deep pan over medium heat. Add mustard seeds and let them splutter, followed by cumin seeds, curry leaves, and green chilies. Sauté for 30 seconds.
3. Add the chopped onion and ginger, and sauté until the onion turns translucent. Stir in the diced carrot and green beans, cooking for 2-3 minutes until slightly tender.
4. Mix in the chopped tomatoes, turmeric powder, red chili powder, and a pinch of salt. Cook for 3-4 minutes until the tomatoes are soft and the spices are well incorporated.
5. Add the soaked and drained millet to the pan, stirring well to coat it with the masala mixture. Pour in 400ml of water and bring it to a boil.
6. Reduce the heat to low, cover the pan, and let the millet cook for 12-15 minutes or until the water is absorbed and the millet is tender. Stir occasionally to prevent sticking.
7. Sprinkle garam masala and fresh coriander leaves over the cooked millet. Mix gently and cook for another minute.
8. Turn off the heat and let it sit covered for 5 minutes. Fluff the upma with a fork and serve warm.