Karnataka · Breakfast
Kodo Millet Upma / Harka Upma
ಹಾರಕ ಉಪ್ಪಿಟ್ಟು · Harka uppittu · Varagu upma
Kodo millet upma is a savoury dish of whole hulled harka cooked with onion, carrot, peas and a mustard tempering. Soak and drain the grain, then simmer it covered with measured water until tender. Chana dal and curry leaves add familiar uppittu flavour without using semolina or a premix.
- vegetarian
- vegan
Ingredients
- 180 g (about 1 cup)Whole hulled kodo millet Organic MandyaMeasure the dry grain before soaking.
- 1.98 litres, plus 30–60 ml hot water only if neededWater1 litre for rinsing, 500 ml for soaking and 480 ml (2 cups) for cooking.
- 15 ml (1 tbsp)Cold-pressed groundnut oil Organic Mandya
- 2 g (1/2 tsp)Black mustard seeds Organic Mandya
- 8 g (2 tsp)Chana dal Organic Mandya
- 1 g (8–10 leaves)Curry leaves Organic MandyaPat dry.
- 80 g (1 small), finely choppedOnion Organic Mandya
- 5 g (1–2 small), finely choppedGreen chilli Organic Mandya
- 70 g (about 1/2 cup), cut into 5 mm diceCarrot Organic Mandya
- 50 g (about 1/3 cup)Green peasFresh or frozen.
- 4 g (about 3/4 tsp)SaltAdjust to taste.
Method
Rinse the kodo millet
Rinse the grain in three changes using the 1 litre rinsing water, for about 2 minutes. Pour off each cloudy rinse and pick out any remaining husk.
⏱ 2 minSoak the whole grain
Cover the kodo millet with 500 ml water and soak for 30 minutes. Prepare the onion, chilli, carrot and peas during this wait.
⏱ 30 minDrain the millet
Drain in a fine sieve for 5 minutes. Discard this soaking water and keep the 480 ml cooking water separate.
⏱ 5 minTemper the spices
Heat oil in a heavy, lidded pan over medium heat. Crackle the mustard, then add chana dal and curry leaves. Stir for about 2 minutes until the dal is lightly golden, lowering the heat if it colours quickly.
⏱ 2 minSoften the onion
Add onion and green chilli and cook over medium heat for 3 minutes until the onion is translucent. Keep it pale rather than frying it brown.
⏱ 3 minStir in the vegetables
Add carrot and peas and stir over medium heat for 2 minutes, until the peas brighten and the diced carrot is coated in the tempering.
⏱ 2 minBring the water to a boil
Pour in 480 ml cooking water and add salt. Bring to a full boil over medium-high heat, allowing about 3 minutes.
⏱ 3 minCook the grain gently
Stir in drained kodo millet once and cover. Simmer on the lowest heat for 20 minutes until the liquid is absorbed and a pressed grain has no hard centre. If needed, add 30–60 ml hot reserve water and cook covered for 3–5 minutes more.
⏱ 20 minRest off the heat
Turn off the heat and keep the pan covered for 10 minutes. Let the remaining steam finish settling into the grain.
⏱ 10 minLoosen and serve
Lift and fold the upma gently for about 1 minute to distribute the vegetables. Serve while the grains are tender, with a slight individual bite rather than a chalky centre.
⏱ 1 min
Shop the ingredients
Tips
- Buy hulled kodo millet for cooking and keep it dry before use; discard grain with a musty smell.
- Chana dal should turn light gold during tempering; dark brown dal makes the seasoning bitter.
- Use 5 mm carrot dice so the vegetables finish with the millet rather than demanding extra water.
- The 78-minute schedule includes all soaking, drainage and resting, with chopping during soaking. Corrective cooking, if required by the grain, adds time.
Serving
Serve warm with coconut chutney or sambar. A fresh cucumber salad can accompany it as a separate side.
Storage
Cool in a shallow container and refrigerate within 2 hours; use within 2 days. Reheat with a splash of water until steaming hot, loosening gently after heating.
Variations
- For onion-free harka upma, omit onion and add 5 g finely chopped ginger with the green chilli.
- Replace the 50 g peas with 50 g finely sliced French beans, keeping the same initial cooking water.
Nutrition per serving
| Energy | 288 kcal |
|---|---|
| Protein | 7.6 g |
| Carbohydrates | 48.8 g |
| Fat | 6.7 g |
| Fibre | 6.4 g |
Approximate, calculated from ingredients and divided by the stated servings.
Questions people ask
Is kodo millet the same as little millet?
No. Kodo millet is harka in Kannada, while little millet is saame. They are separate grains, even though both are sold as small hulled millet rice. This recipe is written for whole kodo millet; neither little millet nor millet rava is an exact name substitute.
Should I soak kodo millet before making upma?
Use the 30-minute soak given here, then drain the millet well. It makes the covered cooking stage more predictable, especially with grain that retains more of its outer bran. A longer soak is not needed for this method; do not leave wet grain standing all day.
How do I measure the water after kodo millet has soaked?
Measure the dry grain first: 180 g is approximately one 240 ml cup. After soaking, discard that water and add 480 ml fresh cooking water. Do not measure a cup of swollen grain and apply the ratio again, because the absorbed water would be counted incorrectly.
Why is my kodo millet upma still firm?
Kodo can retain a pleasant bite, but a chalky or hard centre means it needs more cooking. Check that the pan stayed tightly covered, then add 30–60 ml hot water and steam for another 3–5 minutes. Different milling levels can change the final cooking time.
Can I make kodo millet upma without onion?
Yes. Omit the onion and add 5 g finely chopped ginger with the chilli for extra aroma. Keep the mustard, chana dal and curry leaves, and use the same initial cooking water. The carrot and peas still provide enough small vegetable pieces throughout the upma.
Photo: Organic Mandya · © Organic Mandya
