Upma is a staple breakfast across South India, valued for its simplicity and comfort. This Pearl Millet Upma recipe replaces refined semolina with pearl millet (bajra) rawa, making it richer in fiber and minerals while retaining the familiar taste and texture.

Roasting the millet rawa enhances aroma and prevents lumping, while tempering with lentils, vegetables, and spices adds flavor and nutrition. This upma is easy to digest, keeps you full longer, and works well for breakfast, brunch, or a light dinner.

Ingredients

• Pearl millet rawa – 1 cup

• Mustard seeds – 2 tsp

• Bengal gram dal (channa dal) – 1 tsp

• Black gram dal (urad dal) – ½ tsp

• Chopped onions – 4 tsp

• Chopped green chillies – 2 tsp

• Chopped carrots – 1 tsp

• Chopped beans – 1 tsp

• Grated ginger – 1 tsp

• Curry leaves – 1 string

• Salt – to taste

• Water – 4 cups

• Oil – as required

Preparation Method

1. Roast the Rawa
   Heat a pan and dry roast the pearl millet rawa on low flame until it turns light brown and aromatic. Remove and keep aside.

2. Prepare the Tempering
   In a saucepan, heat oil. Add mustard seeds and allow them to splutter. Add channa dal, urad dal, onions, green chillies, ginger, and curry leaves. Sauté for about 5 minutes until onions soften.

3. Add Vegetables
   Add chopped carrots, beans, and potatoes. Sauté for 2–3 minutes.

4. Cook the Upma
   Add 4 cups of water and salt. Increase the flame and bring the water to a rolling boil. Slowly add the roasted millet rawa while stirring continuously to avoid lumps.

5. Finish & Serve
   Cook on low flame until the upma becomes soft and fluffy. Switch off the flame and serve hot.

Serving Suggestions

• Serve hot with pickle or coconut chutney

• Add a squeeze of lemon for freshness

• Ideal for breakfast or light dinner

Call to Action

Prepare this recipe using premium-quality pearl millet.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.