Karnataka · Breakfast
Foxtail Millet (Navane) Upma
ನವಣೆ ಉಪ್ಪಿಟ್ಟು · Navane Uppittu · Navane Upma · Korralu Upma (కొర్రల ఉప్మా) · Thinai Upma · Millet Upma
Foxtail millet upma, called navane uppittu in Kannada and korralu upma in Telugu, is a savoury breakfast made by simmering cracked foxtail millet with a mustard and lentil tempering. It uses millet rava rather than wheat semolina or ragi vermicelli. Cook it with small vegetables and measured water, then rest briefly before loosening with a spoon.
- vegetarian
- vegan
- gluten-free
Ingredients
- 180 g (approximately 1 cup)Foxtail millet / navane Organic MandyaPulse dry into coarse rava; do not powder.
- 625 ml (approximately 2 1/2 cups)Water
- 20 ml (approximately 1 1/2 tbsp)Cold-pressed groundnut oil Organic Mandya
- 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
- 4 g (approximately 1 tsp)Split skinless urad dal Organic Mandya
- 8 g (approximately 2 tsp)Chana dal Organic Mandya
- 1 g (approximately 1 tbsp)Curry leaves
- 75 g (approximately 1/2 cup)OnionChopped.
- 50 g (approximately 1/3 cup)CarrotSmall dice.
- 50 g (approximately 1/3 cup)Green peas
- 4 g (approximately 1 2/3 tsp)Green chilli
- 5 g (approximately 1 tsp)Fresh ginger
- 4.5 g (approximately 3/4 tsp)Fine salt
- 10 ml (approximately 2 tsp)Lemon juice
- 6 g (approximately 1/4 cup)Fresh coriander leaves
Method
Crack millet
Pulse dry navane briefly in a mixer to coarse rava, about 5 seconds in short bursts.
⏱ 5 secRinse rava
Rinse the cracked millet gently in a fine sieve and drain thoroughly.
Fry tempering
Fry mustard, dals and curry leaves in oil over medium-low heat for 3 minutes.
⏱ 3 minSoften vegetables
Sauté onion, carrot, peas, chilli and ginger in the tempering for 4 minutes.
⏱ 4 minBoil liquid
Bring measured water and salt to a boil with the vegetables, about 4 minutes.
⏱ 4 minCook millet rava
Simmer the cracked millet in the boiling liquid, covered over low heat for 12–15 minutes, until tender.
⏱ 15 minRest upma
Rest covered off the heat for 5 minutes.
⏱ 5 minFinish seasoning
Fold lemon juice and coriander through the rested upma.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Pulse only to coarse rava.
- Check tenderness before removing the pan from heat.
Serving
Serve warm with chutney.
Storage
Refrigerate within 2 hours and use within 24 hours.
Variations
- Use 180 g (1 cup) plain packaged navane rava and omit cracking.
- Add 20 g (approximately 1/4 cup) grated coconut after cooking.
Nutrition per serving
| Energy | 236 kcal |
|---|---|
| Protein | 6.4 g |
| Carbohydrates | 37.9 g |
| Fat | 6.7 g |
| Fibre | 5.6 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Is navane rava the same as ordinary sooji?
Navane rava is coarsely broken foxtail millet, whereas ordinary sooji is wheat semolina. Their flavour, cooking time and water absorption differ. Use the millet and water quantities in this recipe rather than applying a wheat-upma ratio without checking the cooked grain.
Can I make millet rava from whole navane?
Pulse dry, dehulled foxtail millet in short bursts until the grains are broken but not powdered. A fine sieve is useful for rinsing the cracked pieces afterwards. Avoid prolonged grinding, which creates flour and changes the upma towards a thick paste.
Why is navane upma gritty?
The cracked grain may need more water or cooking time, especially if it was broken unevenly. Add a few spoonfuls of hot water and simmer covered until tender. Allow the final rest, which helps moisture spread through the grains before serving.
Can I use packaged millet rava in this upma?
Yes, if it is plain foxtail millet rava. Omit the home-cracking step and check the packet for cooking guidance, because finer rava may need less time. Start with the measured water, reserving a small portion if the product looks particularly fine.
How should millet upma be reheated?
Warm a refrigerated portion in a covered pan with a little water until steaming throughout. Loosen gently with a spoon instead of stirring vigorously, which can mash the grain. Refrigerate leftovers within two hours and use them within the following 24 hours.
Photo: Organic Mandya · © Organic Mandya
