Millet Upma rava Lemon Rice


  • 1 cup EatMillet Millet Upma Rava
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1/4 cup Raw Peanuts (Moongphali)
  • 1/4 cup Carrot (Gajjar), chopped
  • 1 sprig Curry leaves, roughly chopped
  • 1 inch Ginger, Grated
  • 2 Green Chillies, Finely chopped
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 Lemon, juiced
  • Salt to taste
  • 1 tablespoon Sesame (Gingelly) Oil
  • Coriander (Dhania) Leaves – a small bunch finely chopped

Making process:

  1. Add the cup of EatMillet Millet Upma Rava in a pressure cooker, add 1-1/2 cups of water and pressure cook for a couple of whistles. Once cooked, the Rava should be grainy.
  2. Keep the remaining ingredients handy, as this recipe will be made in a jiffy.
  3. Heat oil in a heavy bottomed pan or kadai, add the mustard seeds, the urad dal, and peanuts.
  4. Once the dal is golden brown and roasted, add the curry leaves, ginger, green chilies, turmeric powder, and stir for a few seconds. Add carrots and sauté for about a minute or two, till the carrots are softened.
  5. Add the cooked EatMillet Millet Upma Rava, sprinkle some salt and give it a good stir until all the ingredients have combined well and the millets get well coated. Turn the heat to low, cover the pan and allow the lemon millet to steam along with the seasonings for a couple of minutes.
  6. Squeeze the lemon juice and give the millet a good stir. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and stir in the chopped coriander leaves and serve.
  7. Serve Millet Lemon Rice With tomato onion raita, or plain yogurt.