Jowar Upma is a healthy, delicious, and wholesome breakfast recipe made with jowar (sorghum) granules, fresh vegetables, and a simple blend of spices. It is an easy and nutritious way to include jowar in your daily diet while enjoying a comforting and flavorful meal.
In this recipe, I lightly grind the jowar granules to make them finer, which helps them cook quickly and gives the upma a soft and pleasant texture. The jowar is then pressure-cooked until soft and perfectly cooked. Finally, it is combined with a simple tempering of spices, vegetables, and other flavorful ingredients to make a delicious and satisfying upma.
This Jowar Upma is an easy, tasty, and, most importantly, healthy one-pot meal that can be prepared with minimal effort. It is perfect for a wholesome morning breakfast and can also be served as a light lunch or dinner. Serve it hot with curd and pickle for a simple and delicious meal.
The key to making tasty jowar upma at home are
Firstly, prepare the jowar granules properly. Jowar usually takes a long time to cook, so I slightly grind the jowar granules into smaller pieces, also known as jowar kanki. This helps reduce the cooking time. I then pressure cook the jowar kanki until it becomes soft and tender, making the upma quick and easy to prepare.
Secondly, keep the tempering simple or add vegetables of your choice. I prepare this upma with a simple tempering of onion, peanuts, and a few spices. However, you can also add vegetables such as carrots, green peas, capsicum, and tomatoes to make the upma more nutritious and flavorful.
Lastly, serve the upma hot and adjust the consistency if needed. Jowar upma tastes best when it is slightly spicy and served hot. As it cools, it tends to become thicker. If required, add a little hot water and mix well to bring it back to the desired consistency.
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Recipe video
Jowar upma recipe | sorghum upma | jowar ka nashta
Ingredients
- 1 cup jowar
- 2 cup water or as required
- 2-3 green chilli
- 6-7 garlic cloves
- 1 tsp cumin seeds
- Some coriander leaves
- 2-3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Some curry leaves
- 2 tbsp peanuts
- ½ cup chopped onion
- ½ tsp turmeric powder
- Salt to taste
- 1 tbsp lemon juice
Instructions
- In a mixer jar, add 1 cup jowar and pulse-grind it until it is slightly broken into smaller pieces.
- Sieve the ground jowar. The larger pieces left after sieving are jowar kanki, which is ready to use. You can use the jowar flour obtained from grinding to make jowar bhakri.
- Now, in a mixing bowl, add 1 cup jowar kanki and wash it well. Add 2 cups of water and pressure cook on high flame for 5 whistles, or until it is completely cooked and soft.
- Then, in a mixer jar, add 2–3 spicy green chillies, 6–7 garlic cloves, 1 tsp cumin seeds, and some coriander leaves. Grind them into a coarse paste and keep it aside.
- Then, in a pan, add 3 tbsp oil, ½ tsp mustard seeds, ½ tsp cumin seeds, some curry leaves, and 2 tbsp peanuts. Sauté well.
- Then, add ½ cup chopped onion and the prepared paste. Sauté well.
- Now, add ½ tsp turmeric powder and mix well.
- Then, add the cooked jowar kanki and salt. Mix well, cover, and cook for 5 minutes.
- Now, add 1 tbsp lemon juice and some coriander leaves. Mix well.
- Jowar upma is ready. Serve hot with dahi and salad.
Notes
- Grind the jowar granules using the pulse setting of a grinder.
- The proportion of water should be twice the quantity of jowar kanki.
- Cook on a high flame for 5 whistles.
- Adding peanuts enhances the taste of the upma.