Little (Kutki) Millet - Upma

Cooking Instructions:

1. Wash & soak millet

• Wash little millet thoroughly 2–3 times.

• Soak in water for 10–15 minutes. Drain before use.

2. Prepare the tempering

• Heat oil or ghee in a heavy-bottomed pan or kadai.

• Add mustard seeds and let them splutter.

• Add chana dal and urad dal; sauté till golden brown.

• Add hing, chopped green chilies, ginger, and curry leaves.

3. Sauté onions & vegetables

• Add onions and sauté until translucent.

• Add optional vegetables and sauté for 2–3 minutes.

• Sprinkle turmeric and salt. Mix well.

4. Add millet and cook

• Add the drained little millet to the pan and mix gently.

• Pour 2½ cups of water. Bring to a boil.

• Cover and simmer on low heat for 12–15 minutes, or until the millet is cooked and water is fully absorbed.

• Stir occasionally to avoid burning at the bottom.

5. Finishing touches

• Once cooked, turn off the heat and keep covered for 5 minutes.

• Add lemon juice and garnish with fresh coriander.

Ingredients:

For Upma:

• Little Millet (Samai) – 1 cup

• Water – 2½ cups

• Oil / Ghee – 2 tablespoons

• Mustard seeds – 1 teaspoon

• Urad dal – 1 teaspoon

• Chana dal – 1 tablespoon

• Curry leaves – 8–10 leaves

• Green chilies – 2, finely chopped

• Ginger – 1 teaspoon, finely chopped or grated

• Onion – 1 medium, finely chopped

• Vegetables (optional) – ½ cup finely chopped (carrot, beans, peas, etc.)