Foxtail millet is “thinai” in Tamil. Thinai upma is made from thinai rava. You can substitute thinai rava with any other millet rava and follow the same procedure. This was sitting in my draft for more than a year, I thought it is time I share this recipe as it is long since I posted a millet recipe. This upma is very delicious and filling. It can be made for breakfast or dinner. The best combination for this upma is coconut chutney or brinjal gothsu. Today we will learn how to make thinai rava upma following this easy recipe with step wise pictures.
Soak tur dal in hot water for 15-20 minutes. Drain the water completely and grind it coarsely without adding water. Keep it aside.
Heat oil in a pan/kadai, add mustard seeds, when it splutters, add bengal gram, urad dal, hing, red chillies and curry leaves.
When dal turns golden brown, add the coarsely ground tur dal and saute for 2-3 minutes on low heat.
Add grated coconut and saute for 5-6 seconds. Add water and salt needed.
When water starts boiling, reduce the heat, add a tsp of ghee and the millet rava gradually with one hand and stir continuously with your other hand. This is done to prevent formation of lumps.
Mix well and cook on low heat until it thickens.
Transfer it to another container and pressure cook for 3 whistles. Once the pressure subsides, open the cooker and serve hot with coconut chutney.
You can prepare it directly in the cooker also instead of making it in a kadai. In that case, cook on low heat without the whistle until done. Stir in between to prevent it from getting burnt.
Check out more Millet Recipes
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