Foxtail Millet Upma / Thinai Vegetable Upma Recipe
Foxtail Millet Upma or Thinai Vegetable Upma is a Wholesome healthy and filling South Indian Vegetarian Millet Breakfast Recipe. Step by Step Recipe includes how to cook Foxtail Millet in a pressure cooker for the perfect non sticky texture.
Servings 4 people
Equipment
- Pressure Cooker
Ingredients
- 1 cup Foxtail Millet or Thinai 1 cup is 250 ml
- 3/4 cup Green Peas (Fresh or frozen)
- 1/2 cup Grated Carrot
- 1 tbsp Oil
- 1 tsp Chana Dal
- 1/8 tsp Mustard Seeds or Rai
- 3-4 nos. Whole Red Chillies
- 1/4 tsp Turmeric Powder
- 1 tbsp Green Chillies finely chopped Optional or can be adjusted acc to preference
- 1 tsp Grated Ginger
- 1 1/2 cups Water for Pressure cooking + extra for soaking the millets as required
- Salt to taste
Instructions
- Start by washing the Foxtail Millet under running tap water, rinsing and then soaking it for 15 to 20 minutes, until the prep work is done.
- Heat 1 tbsp oil in a kadhai, add 1 tsp chana dal, 1/8 tsp mustard seeds and 3-4 nos. whole red chillies. Allow the mustard to crackle, add a pinch of asafoetida or hing.
- Now add the grated carrots (1/2 cup) and fresh or frozen green peas (1/2 cup). Saute them on low heat for a few seconds.
- Add grated ginger, finely chopped green chillies and curry leaves.
- Now add 1/4 tsp Turmeric Powder or haldi and salt to taste. Mix well.
- Add the soaked Foxtail Millet to the vegetable mixture. Mix Well.
- Allow to cook for a few minutes until the water evaporates.
- Transfer this to a pressure cooker vessel and add water (1 cup millets : 1 1/2 cup Water). Mix well and cover with lid. Pressure cook for 4 whistles.
- Once pressure is released, remove the vessel from the pressure cooker and open the lid. Use a fork to mix. Delicious Foxtail Millet Upma is ready to serve with an accompaniment of your choice.
Notes
- This can be easily made in a pan too and doesn't need a pressure cooker, if you don't have one. Just follow all the steps upto adding the soaked millets and allowing the water to evaporate. Now add water to the kadhai and cover with a lid. Allow to cook on low heat until done.
- The recipe is vegan but not gluten free as I have added asafoetida or hing. You can skip the same or use alternative.
- You can serve this Upma with a dollop of ghee, would taste amazing!
- In case you are in a hurry and have not soaked the millets, just wash it a couple of times, rinse and while pressure cooking, add 1/2 cup extra water.
- Add any vegetables of your choice for this recipe. I have added seasonal vegetables like carrots and peas. You can add bell peppers, boiled corn, broccoli, cauliflower, beans etc.
- I tend to add a little extra turmeric powder in most of my recipes as I love the ingredient. You can add any home made masala too to this Upma. Garam Masala would be a good choice.
- I have kept this recipe No Onion No Garlic. You can add chopped onions after the mustard seeds have crackled and the chana dal has roasted.