I have been trying various millet recipes and foxtail millet upma is one of the most preferred ones, especially as it cooks very fast and has a great texture too. I love the grainy feel to the millet upma.
This millet is also ideal for preparing, pongal or any rice based dishes by substituting rice with millet.
I have given enough details about millets and their benefits in previous posts. Do go through them to have an idea of why millets seem to be most preferred nowadays.
1 cup foxtail millets
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp grated ginger
2 small red or green chillis slitted.
Pinch of asafoetida powder
2 tsp sesame oil
Curry leaves to garnish.
Salt to taste.
2 1/4 cup water
1. Lightly dry roast the millets in a pan as we normally do for sooji, keep aside.
2. In the same pan, add some oil, heat it up, add the mustard seeds, chana dal. EWhen the dal turns golden, add the chillis and ginger, curry leaves., sautee a bit.
3. Ad the water now to the pan and let it come to a boil, meanwhile add the asafoetida powder, curry leaves.
4. When the water has come to a boil, lower the flame and add the roasted millets, mix well and keep a lid on the pan .
5. Let the millets cook for a bit, meanwhile keep checking in between and stir ..
6. When the millets have fluffed and appeared cooked, switch off and keep the lid on for a while. The millets will cook further in the heat and become very fluffy.
Serve with chutney, sambar or any accompaniment.
Childeren can be served hot with ghee .
Adding vegetables is also another good idea.
Prepare the foxtail millet upma just the way you normally make sooji upma/semolina upma.
Here I have served the upma with roasted red bell pepper chutney