Thinaiarisi upma/gluten free millet/fox-tail millet upma
These pre-historic gluten free millet have a resurgence nowadays and it’s need is so inevitable for our healthy lifestyle.It has high amount of fibre which indirectly indicates it is one of the top low-glycemic foods that should be added to our list.Millet’s should be introduced to children from their young age where they get to know the real value of this high energy food and follow the same in future.
Nowadays I make a point that I incorporate these millet’s in some form,so that I don’t miss the benefit of this incredible millet’s.These gluten free millet reduces the usage of white rice which is considered as a extreme supremacy.Boundless varieties of recipes can be made from these millet’s! one such recipe I tried was thinaiarisi upma.For making this upma I have used pre-boiled vegetables and this gluten free millet pair’s up well with coconut chutney.For one cup of thinaiarisi two and half cups of water will be correct for making this upma.
Thinaiarisiupma/glutenfree millet/fox-tail millet upma
Thinarisi/fox-tail millet – 1 cup
Cut boiled vegetables(carrot,peas and potatoes) – 3/4 cup
Rock salt to taste and water 21/2 cups
Big onion – 2 medium
Green chillies – 1-2
Curry leaves a few
Ginger pieces a few
Mustard seeds – 1 tsp
Broken urad dhal – 2 tsp
Oil – 11/2 tsp
Ghee – 11/2tblsp
1.Wash and fry Thinarisi with little ghee.
2.Heat kadai with oil add mustard.
3.When it splutters add urad dhal and when browned add onion,chilles,curry leaves and ginger.
4.When onion begins to sweat add cooked veggies and saute.
5.Add 21/2 cups of water.
6.Let it boil and add required salt.
7.When it is boiling add thinarisi to it.
8.Keep in medium flame with lid closed.
9.After 10-12 minutes open it,add some ghee and tranfer to hot pack.
10.If you feel it is not cooked then leave it another 2 minutes
gluten free millet/Thinaiarisi upma/foxtail millet upma
- Thinarisi/fox-tail millet - 1 cup
- Cut boiled vegetables carrot,peas and potatoes - 3/4 cup
- Rock salt to taste
- Water - 21/2 cups
- Big onion - 2 medium
- Green chillies - 1-2
- Curry leaves a few
- Ginger pieces a few
- Mustard seeds - 1 tsp
- Broken urad dhal - 2 tsp
- Oil - 11/2 tsp
- Ghee - 11/2tblsp
- Wash and fry Thinarisi with little ghee.
- Heat kadai with oil add mustard.
- When it splutters add urad dhal and when browned add onion,chillies,curry leaves and ginger.
- When onion begins to sweat add cooked veggies and saute.
- Add 21/2 cups of water.
- Let it boil and add required salt.
- When it is boiling add thinarisi to it.
- Keep in medium flame with lid closed.
- After 10-12 minutes open it,add some ghee and transfer to hot pack.
- If you feel it is not cooked then leave it another 2 minutes
Add veggies of your choice.
Combination of coconut chutney and thinai upma is the right choice.