Pearl Millet Upma Ravva (Sajja Upma Ravva)
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₹75.00 – ₹120.00
Pearl millet is the most widely grown type of millet and India is the largest producer of pearl millet. Itis a rich source of phosphorus, which plays an important part in the structure of body cell
Product Description
A hearty and nourishing South Indian classic, Pearl Millet Upma is a savory dish made from pearl millet (bajra) instead of the traditional semolina. This dish combines the rich, nutty flavor of pearl millet with a blend of aromatic spices, vegetables, and herbs.
Ingredients:
- Pearl Millet (Bajra): A gluten-free grain packed with essential nutrients, fiber, and protein.
- Vegetables: Typically includes onions, tomatoes, carrots, and peas, adding texture and a burst of color.
- Spices and Herbs: Mustard seeds, urad dal, chana dal, curry leaves, and green chilies enhance the flavor profile.
- Seasonings: Turmeric, salt, and a dash of lemon juice for a zesty kick.
Preparation:
- Roasting Pearl Millet: The millet is lightly roasted to enhance its nutty flavor before being cooked.
- Tempering: A mix of spices and herbs is tempered in oil to release their flavors.
- Cooking: Pearl millet is cooked with vegetables and seasoned spices, simmered until tender, and finished with fresh herbs and a squeeze of lemon.
Recipes
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Pearl Millet Upma
Ingredients
- 1 cup pearl millet (bajra) upma rava
- 2 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 inch ginger, finely chopped
- 1 carrot, finely chopped
- 1/4 cup green peas (fresh or frozen)
- 8-10 curry leaves
- 2 tablespoons roasted peanuts
- Salt to taste
- Fresh coriander leaves for garnish
- Lemon wedges (optional, for serving)
Instructions
Dry Roast the Rava: Heat a heavy-bottomed pan and dry roast the pearl millet upma rava on medium heat for about 4-5 minutes until it turns slightly golden and aromatic. Remove and set aside. Prepare the Tempering: In the same pan, heat ghee or oil. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Saute for a few seconds until fragrant. Saute Vegetables: Add chopped onion, green chili, and ginger. Saute until onions turn translucent. Add Vegetables: Add chopped carrots and green peas. Cook for 2-3 minutes until the vegetables are slightly tender. Cook the Upma: Add 3 cups of water and salt to the pan. Bring it to a boil. Gradually add the roasted pearl millet upma rava, stirring continuously to avoid lumps. Reduce the heat to low, cover the pan with a lid, and let it simmer for about 5-7 minutes, or until the upma is cooked and water is absorbed. Stir occasionally. Garnish and Serve: Once cooked, remove from heat. Garnish with roasted peanuts and fresh coriander leaves. Serve hot with lemon wedges on the side. Enjoy your nutritious Pearl Millet Upma as a wholesome breakfast or a light meal!
Pearl Millet Upma with Coconut
Ingredients
- 1 cup pearl millet (bajra) upma rava
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 onion, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 1 inch ginger, finely chopped
- 1/4 cup grated fresh coconut
- 8-10 curry leaves
- 2 tablespoons roasted cashews
- Salt to taste
- 3 cups water
- Fresh coriander leaves for garnish
- Lemon wedges (optional, for serving)
Instructions
Dry Roast the Rava: Heat a heavy-bottomed pan and dry roast the pearl millet upma rava on medium heat for about 4-5 minutes until it turns slightly golden and aromatic. Remove and set aside. Prepare the Tempering: In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and curry leaves. Saute for a few seconds until fragrant. Saute Vegetables: Add chopped onion, green chili, and ginger. Saute until onions turn translucent. Add Coconut: Add grated coconut and saute for a minute. Cook the Upma: Add 3 cups of water and salt to the pan. Bring it to a boil. Gradually add the roasted pearl millet upma rava, stirring continuously to avoid lumps. Reduce the heat to low, cover the pan with a lid, and let it simmer for about 5-7 minutes, or until the upma is cooked and water is absorbed. Stir occasionally. Garnish and Serve: Once cooked, remove from heat. Garnish with roasted cashews and fresh coriander leaves. Serve hot with lemon wedges on the side.
Additional information
| Weight | 500gms, 1kg |
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