Foxtail millet (தினை) is locally cultivated in South India and is known to Tamilians since ancient ‘sangam period’ (சங்க காலம்). Foxtail millet is nutritious and contains carbohydrates, protein, minerals, dietary fiber, and vitamins, especially B complex vitamins. Foxtail millet rice and flour are used in traditional cuisine for making dosa and uppuma. Let’s see how to make foxtail millet uppuma.
Foxtail millet rice (தினை அரிசி)
Ingredients: (Serves two)
Foxtail millet rice (தினை அரிசி) – 1 teacup or 200ml measure
Onion – medium sized, 1 no, finely chopped
Green chilies – 1-2, chopped (adjust to taste)
Ginger – ½” piece, grated
Cooking oil – 2 tablespoons
Mustard seeds – 1 teaspoon
Split urad dhal – 1 teaspoon
Salt – to taste
Curry leaves – a few
Method: Wash foxtail millet rice in water a couple of times and drain fully. Transfer to a vessel, add 2 teacups (400ml) of water and required salt. Mix well and cook in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.
Heat oil in a kadai, add mustard seeds and when they start to sputter, add split urad dhal. Sauté till the dhal turns golden brown. Add chopped onion and fry till the pieces start to brown. Add chopped green chilies, grated ginger and curry leaves. Mix well and reduce the fire. Now add the cooked foxtail millet rice. Blend the ingredients together. Simmer for 1-2 minutes, and then switch off the stove. Serve hot with any type of chutney. Check out 'chutney recipes' on Rathika’s Nest.
|Foxtail Millet Uppuma (தினை அரிசி உப்புமா) served with coconut chutney|
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