Upma, this south Indian breakfast is made using jowar or sorghum. Tastes great and a good way to enjoy whole grains in your diet.

Recipe Snapshot

  • Prep time: 480 minutes
  • Cook time: 40 minutes
  • Total time: 520 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ¾ cup jowar
  • 1 cup water (to pressure cook)
  • oil (as needed)
  • ½ to ¾ tsp cumin (/ jeera)
  • ½ to ¾ tsp mustard
  • 1 to 1 ½ tsp urad dal
  • 1 pinch hing
  • 1 onion (, small, sliced)
  • 2 to 3 green chilies (, slit)
  • 1 tsp ginger (, chopped (optional))
  • ¾ cup mixed veggies (, chopped finely)
  • salt (as needed)
  • turmeric (as needed)
  • ¼ cup fresh grated coconut (as desired)

Method

  1. Wash and soak jowar for at least 8 hours. Drain and add 1 cup water and pressure cook for 2 whistles on medium flame with little turmeric. 1 more whistle on a low flame.
  2. When the pressure settles down, fluff up.
  3. Heat a pan with oil, allow cumin and mustard to crackle. Add urad dal, saute until golden.
  4. Fry chilies, onions and ginger.
  5. When the onions turn soft, add mixed veggies and saute for 2 mins.
  6. Cover and cook until soft done. If needed sprinkle some water and cook.
  7. Add salt and turmeric. Stir.
  8. Add cooked jowar, coconut and mix.
  9. Stir well and saute for 2 mins.
  10. Add lemon juice and coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.