Little Millet Upma Ravva (Saama Upma Ravva)
₹85.00 – ₹140.00
Little Millets are considered a rich source of antioxidants; their consumption offers a great deal of protection against free radical-mediated diseases. It is very rich in Calcium, Protein, Iron (8 times higher than rice) & Magnesium. Little Millet is a natural body coolant.
Product Description
Little Millet Upma Ravva is a wholesome and aromatic dish perfect for breakfast or a light meal. Made from little millet grains, also known as Samai, this upma is a healthy alternative to the traditional rava (semolina) upma. The little millet grains are lightly roasted and then cooked with an array of fresh vegetables and spices.
Key Ingredients:
- Little Millet (Samai)
- Fresh vegetables (like carrots, peas, and beans)
- Aromatic spices (such as mustard seeds, cumin, and turmeric)
- Green chilies and ginger for a spicy kick
- Curry leaves and coriander for added flavor
- Lemon juice or grated coconut for garnish
Preparation: The millet grains are first roasted to enhance their nutty flavor. Then, they are cooked with sautéed vegetables and a blend of spices. The result is a savory, comforting dish that is both filling and nutritious.
Benefits: Little millet is rich in fiber, proteins, and essential minerals. It is a great choice for those looking to add more variety to their diet while benefiting from its low glycemic index and high nutritional value.
Recipes
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Little Millet Lemon Upma
Ingredients
- 1 cup little millet rava
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1-2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1/4 tsp turmeric powder
- Juice of 1-2 lemons
- 2-3 cups water
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions
Dry roast the little millet rava until it turns golden and aromatic. Set aside. Heat oil in a pan and add mustard seeds. Let them splutter. Add urad dal and chana dal. Fry until they turn golden brown. Add green chilies and onions. Sauté until onions become translucent. Add turmeric powder and mix well. Add 2-3 cups of water and salt to taste. Bring the mixture to a boil. Gradually add the roasted little millet rava, stirring continuously to avoid lumps. Reduce the heat, cover the pan, and let it cook until the millet is done and the water is absorbed, about 10-15 minutes. Turn off the heat and let it sit for a few minutes. Add lemon juice and mix well. Fluff with a fork, garnish with fresh coriander leaves, and serve.
Little Millet Upma
Ingredients
- 1 cup little millet rava
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1-2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1/4 cup green peas
- 1/4 tsp turmeric powder
- 2-3 cups water
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon juice to taste
Instructions
Dry roast the little millet rava in a pan until it turns slightly golden. Set aside. Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add urad dal and chana dal. Fry until they turn golden brown. Add green chilies and onions. Sauté until the onions become translucent. Add the chopped carrots and green peas. Cook for a few minutes until they soften. Add turmeric powder and mix well. Pour in 2-3 cups of water and add salt to taste. Bring the mixture to a boil. Gradually add the roasted little millet rava, stirring continuously to avoid lumps. Reduce the heat, cover the pan, and let it cook for about 10-15 minutes or until the millet is cooked and the water is absorbed. Turn off the heat and let it sit for a few minutes. Fluff the upma with a fork, garnish with fresh coriander leaves, and add a squeeze of lemon juice before serving.
Vegetable Little Millet Upma
Ingredients
- 1 cup little millet rava
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 1-2 green chilies, finely chopped
- 1 small onion, finely chopped
- 1 small carrot, diced
- 1 small potato, diced
- 1/4 cup green peas
- 1/4 cup chopped beans
- 1 tomato, chopped
- 1/4 tsp turmeric powder
- 3 cups water
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Lemon juice to taste
Instructions
Dry roast the little millet rava until it turns light golden and aromatic. Set aside. Heat oil in a pan and add mustard seeds. Allow them to splutter. Add urad dal and chana dal. Fry until golden brown. Add green chilies and onions. Sauté until onions turn translucent. Add all the chopped vegetables (carrot, potato, green peas, beans) and sauté for a few minutes. Add the chopped tomato and cook until it turns soft. Add turmeric powder and mix well. Add 3 cups of water and salt to taste. Bring the mixture to a boil. Gradually add the roasted little millet rava, stirring continuously to avoid lumps. Cover the pan and let it cook on low heat until the millet and vegetables are cooked and the water is absorbed, about 10-15 minutes. Turn off the heat and let it sit for a few minutes. Fluff with a fork, garnish with fresh coriander leaves, and add a squeeze of lemon juice before
Additional information
| Weight | 500gms, 1kg |
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