Finger Millet Upma

Ingredients

• Ragi Rava (Nachni/Finger millet semolina) – 1 cup
• Oil or ghee – 2 tablespoons
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Urad dal – 1 teaspoon (optional)
• Curry leaves – 7–8
• Green chili – 1 (chopped)
• Ginger – 1 teaspoon (grated)
• Onion – 1 (finely chopped)
• Vegetables (carrot, beans, peas – finely chopped) – 1 cup
• Salt – to taste
• Water – 2.5 cups
• Lemon juice – 1 teaspoon (optional)
• Coriander leaves – for garnishing

Method

1. Dry roast ragi rava in a pan on low flame.
2. Heat oil or ghee in a pan. Add mustard seeds, cumin seeds, and let them splutter.
3. Add urad dal (if using), then curry leaves, chopped green chili, and ginger.
4. Add onion, Add chopped vegetables, sauté for 2–3 minutes, then add water and salt. Bring to a boil.
5. Once water starts boiling, lower the flame and slowly add ragi rava while stirring continuously to prevent lumps.
6. Cover and cook on low flame for 4–5 minutes, until water is absorbed and upma becomes soft and fluffy.
7. Turn off the flame, add lemon juice (optional) and mix well.
8. Garnish with coriander leaves and serve hot.