Foxtail Millet Upma (Thinai Upma)
Savory foxtail millet upma with vegetables and tempering. Gluten-free, one-pan, and ready in about 30 minutes. Dry-roasting the millet first keeps the grains fluffy, not mushy.
Equipment
- Wide pan or kadai
- Wooden spatula or ladle
- Plate (for cooling roasted millet)
Ingredients
Millet and tempering
- 1 cup foxtail millet thinai / kangni; rinsed and drained
- 2 tbsp ghee or neutral oil use oil for vegan
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- 8-10 curry leaves
- 2-3 tbsp raw peanuts or cashews optional
Aromatics
- 1 medium onion finely chopped
- 1 green chilli slit or finely chopped
- 1 tsp grated ginger
Vegetables
- 1/2 cup mixed vegetables carrots, peas, green beans; chopped small
- 1/4 tsp turmeric powder
- salt to taste
For cooking and garnish
- 2 cups water
- 2 tbsp fresh coriander leaves chopped
- lemon wedges to serve (optional)
Instructions
Dry roast the millet
- Heat a wide pan or kadai over medium-low heat.
- Add the rinsed foxtail millet and dry-roast for 4-6 minutes, stirring often, until the grains smell nutty and look slightly drier. Do not let them brown.
- Transfer to a plate and set aside.
Tempering and aromatics
- In the same pan, heat the ghee or oil over medium heat.
- Add mustard seeds and wait for them to pop.
- Add urad dal and chana dal; fry until light golden.
- Add peanuts or cashews (if using) and fry for 1 minute.
- Add curry leaves, green chilli, and ginger; stir for 30 seconds.
- Add onion and sauté until translucent, about 3-4 minutes.
Vegetables and spices
- Add the mixed vegetables, turmeric, and salt.
- Stir and cook for 2-3 minutes until slightly softened but still crisp.
Add millet and water, cook
- Add the roasted foxtail millet and mix well with the tempering.
- Pour in 2 cups water and bring to a boil.
- Reduce heat to low, cover, and cook for 12-15 minutes until the water is absorbed and the millet is tender.
- If grains are still firm, add 2-3 tbsp more water and cook for 2-3 more minutes.
- Turn off the heat and let the upma rest, covered, for 5 minutes.
- Fluff with a fork, garnish with coriander, and serve with chutney or a squeeze of lemon.
Notes
Vegan option: use neutral oil (sunflower or coconut) instead of ghee.
Water ratio: 1 cup millet to 2 cups water. Older millet or a wide pan may need a touch more.
Do not skip the dry roast — it is what keeps the grains separate and fluffy.
Storage: refrigerate in an airtight container for up to 2-3 days. Reheat in a pan with a splash of water.
Make it plain: skip the vegetables and use just tempering and onion. Cook time stays the same.
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