Ingredients for Sorghum/ Jowar Flakes Upma (Serves 6)
- Sorghum/jowar flakes – 400 grams
- Onions – 2 large, finely chopped
- Green chillies – 3 nos.
- Red chillies – 2 nos.
- Ginger – two inch piece, finely chopped
- Coriander leaves – a few sprigs, finely chopped
- Coconut flakes – ½ a cup (50 grams)
- Curry leaves – a few
- Salt to taste
- Coconut oil – 1½ tablespoon
- Mustard seeds – 1 teaspoon
- Broken black gram dhal – 1½ teaspoon
- Bengal gram dhal – 1½ teaspoon
- A pinch of Asafoetida
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Method for making Sorghum/ Jowar Flakes Upma
- Wash the Sorghum/ Jowar Flakes thoroughly & drain the water completely in a colander or wide strainer
- Add salt to the wet Sorghum/Jowar Flakes, mix lightly and pour 100 ml of water to soak the flakes.
- Cover the bowl and keep aside for about 15 minutes
- In a small blender jar (Mixie), add the coconut, the red and green chillies, and the curry leaves – give it just one whisk to ensure that you get a coarse mixture – keep this aside
- In a wide wok, add 1 ½ tablespoon of coconut oil; wait for it to heat up and then add, the mustard, broken Black gram dhal and Bengal gram dhal
- Add the onions and finely cut ginger and sauté till they become soft and translucent; it would be good to do this on a low flame so that the onions do not burn.
This Upma can aso be made with the other Millet Flakes available here
- Add the coconut mixture and asafoetida and mix well for two to three minutes.
- When the coconut mixture starts sticking to the wok, add the Sorghum/ Jowar Flakes Upma and mix lightly with a slightly curved ladle – make sure not to crush the flakes, as this might make the upma sticky.
- Add the coriander leaves, cover the wok, and keep on a low flame for about 3 to 4 minutes.
- In case you feel that the Sorghum/ Jowar Flakes Upma are a bit hard (al dente), sprinkle a little water and keep covered, till a bit soft.
- Serve hot with 2-Year Lime Pickle or with any Traditional Sugars.