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Little Millet/Samai Upma Recipe

  • Wash the Little millet and soak it in water for at least 15-30 minutes.
  • Press SAUTE, add oil, once hot, add in the mustard seeds, jeera and let them splutter.
  • Then add hing, green chilies, ginger (optional), curry leaves, and saute for a few seconds.
  • Then add onion. Saute for a minute or two till the onion turns slightly brown.
  • Add chopped mixed vegetables, soaked millet, ¾ cup of water, salt, and mix well. Deglaze the pot, i.e., scrape any food particle that is sticking to the inner pot to avoid the BURN alert.
  • Close the lid on the pot, and turn the pressure valve to the SEALING position.
  • Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes (If not soaking millets, set the timer to 6 minutes). When the instant pot beeps, do a Natural pressure release.
  • Lastly, add grated coconut, coriander leaves, and lime juice and mix well.
  • Serve Instant Pot Little Millet Upma with coconut chutney and chai.

What to Serve with Little Millet Upma?

Serve Little Millet Upma with yogurt or coconut chutney; you can also eat it as it is.

Tips & Variations

  • Soaking reduces cooking time. So soak the little millet for at least 15 minutes.
  • If you are in a hurry and do not have time to soak, add 1.5 cups of water while cooking for ½ cup of little millet, i.e., [3:1] ratio for the stovetop pot method.
  • Replace little millets with any available variety of millets.
  • You can add any vegetables of your choice.
  • Increase or decrease spice according to your preference.
  • You can make upma without vegetables and onions too.

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