Weight25 min
Foxtail Millet Upma with Vegetables
Foxtail millet cooked like upma with carrot, beans and peas as a breakfast or light dinner. A millet swap in place of refined semolina.
A millet upma in place of semolina
Foxtail millet, called kangni or thinai, is a small yellow grain that cooks quickly. Cooked like upma with vegetables, it is a simple swap for refined semolina and adds variety to your grains. It is not a weight-loss food by itself, and results depend on your whole diet.
Wash and dry-roast the millet briefly for a better texture. Add plenty of vegetables and go easy on oil. If you have thyroid problems, ask your doctor about eating millets regularly, as some doctors advise limits.
Ingredients
- 1 cup foxtail millet
- Carrot, beans and peas, chopped
- Mustard seeds, curry leaves, a little oil and salt
How to prepare
- Wash the millet and dry-roast it for two minutes.
- Temper mustard and curry leaves, cook the vegetables, add the millet and two cups of hot water and cook until soft.
How to use
- Eat one bowl for breakfast or a light dinner.
- Pair it with curd or a vegetable side.
Helpful habits
- Use a little more water than rice, since millet absorbs well.
- Let it rest covered for five minutes after cooking.
Precautions
- Ask a doctor about regular millet intake if you have thyroid problems.
- Increase millets slowly if you are not used to the fibre.
- A swap in your diet, not a weight-loss treatment.
Frequently asked questions
Is millet upma good for weight loss?
- It is a fibre-rich swap, but weight depends on your whole diet.
Where do I find foxtail millet?
- Most grocers sell it as kangni, thinai or korra.
Can children eat it?
- Yes, in a soft, well-cooked form, as part of a normal meal.
