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.
