Sorghum/ Jowar Flakes Upma

Sorghum/ Jowar Flakes Upma

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 – Β½ a cup (50 grams)
  • Curry leaves – a few
  • Salt to taste

For seasoning:

  • Coconut oil – 1Β½ tablespoon
  • Mustard seeds – 1 teaspoon
  • Broken black gram dhal – 1Β½ teaspoon
  • Bengal gram dhal – 1Β½ teaspoon
  • A pinch of Asafoetida

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Method for making Sorghum/ Jowar Flakes Upma

  1. Wash the Sorghum/ Jowar Flakes thoroughly & drain the water completely in a colander or wide strainer
  2. Add salt to the wet Sorghum/Jowar Flakes, mix lightly and pour 100 ml of water to soak the flakes.
  3. Cover the bowl and keep aside for about 15 minutes
  4. 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
  5. In a wide wok, add 1 Β½ tablespoon of coconut oil; wait for it to heat up and then add, the mustard, broken Black gram dhal and Bengal gram dhal
  6. Add the onions and finely cut ginger and sautΓ© 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

  1. Add the coconut mixture and asafoetida and mix well for two to three minutes.
  2. 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.
  3. Add the coriander leaves, cover the wok, and keep on a low flame for about 3 to 4 minutes.
  4. 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.
  5. Serve hot with 2-Year Lime Pickle or with any Traditional Sugars.


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