Pale, mild and unfussy, with mustard seeds, green chilli and a squeeze of lemon. The upma to make for a table that is new to millets.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Rava 1 cup
Fresh
- Onion, finely chopped 1
- Green chillies, slit 2
- Ginger, julienned 1 tsp
- Mustard seeds 1 tsp
- Urad dal 1 tsp
- Curry leaves 1 sprig
- Groundnut oil 2 tbsp
- Lemon ½
- Coriander leaves, chopped 2 tbsp
- Salt to taste
Method
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Toast lightly
Dry-roast the Sprouted Jowar Rava over low heat for two to three minutes, just until it loses its raw smell. Jowar is mild — do not colour it.
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Pop the mustard
Heat oil until shimmering, add mustard seeds and wait for them to finish crackling before adding urad dal and curry leaves.
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Soften the onion
Add ginger, green chilli and onion, and cook over medium heat until the onion turns soft and translucent at the edges.
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Boil the water
Pour in 2 cups of water with salt and bring to a full boil so the grain hits hot liquid all at once.
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Stream and stir
Lower the flame and add the roasted rava slowly with one hand while stirring continuously with the other. Keep going until no dry patches remain.
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Cover and rest
Cook covered on low for four minutes, then rest off the heat for five. Fluff, squeeze over lemon and scatter coriander.
Why this works
Jowar rava is the most neutral in the range, so it takes cues from the tempering rather than fighting it. The 1:2 ratio suits its moderate absorbency; more water and it slumps. Adding lemon only after the pan is off the heat keeps the acidity bright instead of cooking out to a dull note.
Make it your own
- Sprouted Jowar Rava → Sprouted Little Millet Rava Softer and gently sweeter, cooks a minute faster.
- Lemon → Grated raw mango Sharper, more textured sourness; add with the onion.
- Groundnut oil → Sesame oil Deeper and more aromatic, closer to a Tamil kitchen.
