Mixed Millet & Grains Upma is a healthy and nutritious dish that is perfect for a filling breakfast or a light lunch.
My theme for the last week of this month’s blogging marathon is ‘cooking with millets’. Millets have made a much needed comeback in the recent past and I’ve jumped on the band wagon too. Millets are the easiest way to add more whole-grains to our daily meals. So today I have a simple mixed millet & grains upma recipe that is great for breakfast or lunch or even dinner.I bought a bag of mixed grains with millets recently. It had wheat, maize, jowar, ragi and bajra. This upma recipe is from the back of the bag itself. Method for making this dish is quite different from my usual way. The addition of yogurt to upma sounded very interesting and intriguing for me. I am not a big fan of yogurt or upma for that matter, but I wanted to give it a try just to see how it tastes.I am really glad that I tried this upma recipe. Once cooked you don’t really taste the yogurt but it gives a nice tangy background to the dish. You can add any of your favorite vegetables – I added some finely chopped cabbage and grated carrot. Upma turned out absolutely delicious. It is filling, hearty and comforting. It tastes best when served hot, but I ate it cold for lunch and it still tasted pretty good.Lets check out what my fellow marathoners have cooked today for BM# 94.
Mixed Millet & Grains Upma
For the Upma:
- ½ cup Mixed Millets & Grains mix*
- ½ cup yogurt
- 1 cup water
- 2~3 Green Chilies, finely chopped
- 1" Ginger, grated
- ¼ tsp turmeric
- 1 Small Carrot, peeled and grated or chopped fine
- ¼ cup Cabbage, finely chopped
- To taste salt
- 1½ tsp Oil
For the tempering:
- 1 tsp Oil (or ghee or a combination of both)
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 4~6 curry leaves
- 1 tsp Sesame seeds
- In a medium bowl, combine mixed millets rawa, yogurt and water. Mix well and add in the green chilies, ginger, turmeric and salt.
- Saute carrot and cabbage in ½tsp oil until slightly tender. Add to the millets mixture and mix well. Set aside for 10~15 minutes.
- Heat oil in a pan, add the millet mixture and cook covered on medium-low flame until the millets are cooked through and tender, about 15 minutes.
- Heat the oil for tempering and add cumin & mustard seeds. Once the seeds start to splutter, add curry leaves and sesame seeds. Turn off the heat and add the tempering to upma. Mix well and serve hot!!
- Use a combination of jowar, ragi, bajra, maize and wheat rawa.