Barnyard Upma Ravva (Oodha Upma Ravva)
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₹100.00 – ₹170.00
Barnyard Millet Rava is a great replacement for wheat rava or semolina, you can use it to make all the dishes you normally use rava for. It is an ideal alternative for people following millet and gluten-free diets; it also aids in weight management.
Product Description
Recipes
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Foxtail Millet Upma
Instructions
Prep and Roast Rava Soak the Barnyard upma ravva for 2 to 3 hours 1. Prep the ingredients first to make upma recipe. Take 1 cup rava (fine variety) and set it aside. Next gather the aromatics, lentils, nuts, spices and herbs ready. You will need: ⅓ cup finely chopped onions 1 teaspoon chopped green chillies 1 teaspoon finely chopped ginger 2 tablespoons coriander leaves (cilantro) 8 to 10 curry leaves 10 to 12 cashews 1 teaspoon chana dal (hulled and split bengal gram) 1 teaspoon urad dal (hulled and split black gram) ingredients prepped for upma recipe 2. Heat a pan or kadai first. Add 1 cup rava or cream of wheat (fine variety). rava added to a frying pan 3. Begin to roast the rava. Stir often while roasting the rava. roasting rava for upma recipe 4. The rava or sooji grains should become fragrant and start to look dry, separate and crisp. Don’t brown the rava. rava roasted well 5. Once the rava becomes fragrant and starts to look dry and crisp, switch off the flame and put the roasted rava on a plate and set aside. roasted rava set aside in a plate to make upma recipe Fry and Sauté Spices, Nuts & Aromatics 6. In a pan, heat 2 tablespoons ghee (clarified butter) or oil. You could use sunflower oil or peanut oil or safflower oil or any neutral tasting oil. heating ghee in a frying pan 7. Lower the heat. Add 1 teaspoon mustard seeds. When you hear the crackling sound of mustard seeds, it means they are getting fried. mustard seeds added 8. Now add the following ingredients: ½ teaspoon cumin seeds 1 teaspoon chana dal (husked and split bengal gram) 1 teaspoon urad dal (husked and split black gram) cumin seeds and lentils added 9. Stirring often fry until the chana dal and urad dal begin to brown a bit. frying lentils to make upma recipe 10. Immediately add 10 to 12 cashews and begin to fry on a low to medium-low heat. cashews added 11. By the time the cashews get golden the dals should also be golden. cashews fried till golden for making upma recipe 12. Now add the ⅓ cup of finely chopped onions. finely chopped onions added 13. Sauté the onions until they soften and become translucent on a low to medium-low heat. onions have softened 14. Then add 1 teaspoon chopped green chillies, 1 teaspoon chopped ginger and 8 to 10 curry leaves. You can also add 1 dried red chilli (halved and with seeds removed) at this step. ginger, green chillies and curry leaves added 15. Mix well and sauté for a few seconds.
Foxtail Millet Upma
Ingredients
- 1 cup barnyard millet rava
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon urad dal (split black gram)
- 1 tablespoon chana dal (split Bengal gram)
- 1-2 green chilies, slit
- 1 medium onion, finely chopped
- 1-inch ginger, finely chopped
- A few curry leaves
- 1 carrot, finely chopped
- 1/4 cup green peas
- 1/4 cup chopped beans
- 2-3 cups water
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves, chopped (for garnish)
- 2 tablespoons grated coconut (optional)
Instructions
Roast the Millet: Dry roast the barnyard millet rava in a pan on low heat until it turns slightly golden and emits a nutty aroma. Set aside. Prepare the Tempering: In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, chana dal, green chilies, ginger, and curry leaves. Sauté until the dals turn golden brown. Sauté Vegetables: Add the chopped onion and sauté until it becomes translucent. Add the chopped vegetables (carrot, peas, beans) and sauté for a few minutes until they start to soften. Cook the Millet: Add water and salt to the pan. Bring it to a boil. Once the water is boiling, add the roasted barnyard millet rava gradually while stirring continuously to avoid lumps. Simmer: Lower the heat, cover the pan, and let it cook for about 8-10 minutes or until the millet and vegetables are cooked and water is absorbed. Finish: Turn off the heat, add lemon juice, and mix well. Garnish with chopped coriander leaves and grated coconut if using. Serve: Serve hot with coconut chutney or any side dish of your choice.
Additional information
| Weight | 500gms, 1kg |
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