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Colourful Millet Upma


  • 1 cup barnyard millet, soaked in water for 6-8 hours
  • ¼ cup diced unpeeled carrot, steamed
  • ¼ cup green peas, steamed
  • ¼ cup diced unpeeled potatoes, steamed
  • ½ cup finely grated fresh coconut
  • 1 tsp black mustard (rai) seeds
  • 5-6 curry leaves
  • 1 tsp fennel (saunf) seeds
  • ½ tbsp minced unpeeled ginger
  • ½ cup roasted unpeeled peanuts
  • 1 tsp unrefined salt
  • 1-2 green chillies
  • 2 tsp lemon juice
  • 2 tbsp chopped coriander leaves
  • 1½-2 cups water


Drain and rinse the millet with fresh water and cook in 1½-2 cups of water until done. Dry roast the mustard seeds and curry leaves in a kadhai. Add fennel seeds, green chillies and ginger, sauté for a minute. Add vegetables, lemon juice and coconut, cook for 2-3 minutes until the coconut releases its natural oils. Then add the cooked millet and toss everything together well, such that the vegetables and coconut mixture are well blended. Cover and cook for 2-3 minutes until the upma is heated through thoroughly. Finally, add the peanuts and coriander leaves and mix well. Serve with green chutney.


Replace barnyard millet with vari, samak, brown rice poha, gluten free oats or millet sevai. Other vegetables like French beans, peas or corn can be used.

Serves 4-6


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