Upma is a classic Indian breakfast known for being quick, filling, and comforting. This Sorghum Vermicelli Upma gives the traditional dish a healthy millet-based upgrade by using jowar (sorghum) vermicelli instead of refined semolina.
Lightly seasoned with lentils, peanuts, curry leaves, and green chillies, this upma is flavorful yet gentle on the stomach. It’s ideal for breakfast, brunch, or even a light dinner.
Naturally gluten-free
Rich in dietary fiber
Easy to digest
Keeps you full for longer
Perfect for daily millet-based meals
Sorghum vermicelli cooks quickly and absorbs flavors well, making it ideal for upma recipes.
Jowar (sorghum) vermicelli – ½ cup (50 g)
Mustard seeds – 1 tsp
Channa dal – ½ tsp
Urad dal – ½ tsp
Cumin seeds – ½ tsp
Groundnuts (peanuts) – 1 tsp
Small onions (finely chopped) – 2
Green chilli (chopped) – 1
Curry leaves – 1 sprig
Oil or ghee – as required
Water – 500 ml
Salt – to taste
Cook the Vermicelli
Boil 500 ml water until it starts bubbling. Add sorghum vermicelli and 2 drops of oil. Cook for 4–5 minutes until soft. Drain and keep aside.
Prepare the Tempering
Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, channa dal, urad dal, and peanuts. Sauté until they turn light golden.
Add Aromatics
Add chopped onions, green chilli, and curry leaves. Sauté for 2–3 minutes until onions soften.
Combine & Cook
Add the cooked jowar vermicelli and salt. Mix gently and cook for 2–3 minutes on low flame so the flavors blend well.
Serve Hot
Switch off the flame and serve immediately.
Serve hot with coconut chutney
Pair with lemon pickle or curd
Ideal as breakfast or light dinner
Want to prepare this upma using premium-quality sorghum and millets?
Buy millets directly from our website or
Call or WhatsApp us at +91 7281006230 for bulk or custom orders.