This is an accidental find at the Indian grocery store, the best find for sure! I am so excited that I can finally eat Upma, since I have been gluten free for a few years now. I was in the aisle looking for the Ragi Idli rawa that I had bought before COVID 19 and have not been able to find. When I asked the storekeeper, I was pointed towards this aisle. I did not find the same brand of ragi idli rawa that I had bought before, but I found a whole range of millets in flour and semolina form. I bought one of each to try. The first packet I opened is Kodo Millet semolina. Kodo millet is a nutritious grain and a good substitute for rice or wheat, and is composed of 11% of protein, and it is an excellent source of fibre and antioxidants.
I made Kodo Millet idlis and used the remaining to make the upma. I used the traditional upma recipe except I had to roast the Kodo semolina first (according to the packet) and then make the Upma. Here is the recipe, I hope you all like it too!
Kodo Millet Upma
Recipe
Ingredients:
• 1 cup Roasted Kodo Millet Semolina
• 3 Green Chillies slit (use more or less as per your taste)
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dhal
• 1 tsp Chana Dhal
• 4 - 6 Curry Leaves
• Salt to taste
• 1 tbsp Grated Coconut (you can add more or less according to your taste)
• Sugar to taste (optional)
• Pinch of Hing (asafoetida) optional
• 1/4 tsp Minced Ginger (optional)
Cashew pieces (optional)
• 2 and a half cups hot water
• 2 tbsps oil or ghee ( you can add more if you wish)
Roasting the Kodo Millet Semolina
Steps:
1. Roast the Kodo Millet semolina in a pan till it is nice and brown and has a nice aroma. Keep aside.
2. Heat oil or/and ghee in a pan and season mustard seeds, urad dhal, chana dhal and jeera and let the mustard seeds splutter and the dhals get slightly brown.
3. Next add curry leaves and slit green chillies and cashew bits and hing and sauté for another minute.
4. Add in the Millet rawa (semolina) and sauté for a minute to mix well.
5. Add in the salt to taste, a pinch of sugar and the chopped ginger and 2 and a half cups of hot water. 6. Mix well and when the mixture comes to a boil, cover and cook on medium for five minutes or
until the rawa has cooked well and the water is all absorbed.
7. Sprinkle fresh grated coconut and cilantro (optional), mix well and serve hot.
Notes:
• Alternatively you can roast it ahead of time and store in an air tight container.
• You can also do everything from steps 1 to 3 and cool and store in an airtight container in the
fridge for at least a week. Just add the salt, and sugar and hot water and cook through and add
the coconut.
• Rula'nv is usually prepared on pooja days, festivals etc. for breakfast or snack as it is a satvik
food with no onion and garlic.
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