ನವಣೆ ಉಪ್ಪಿಟ್ಟು | NAVANE UPPITTU | FOXTAIL UPMA | MILLET UPMA

ನವಣೆ Navane is one of the five Siridhanya, known as foxtail millet in English. It is a nutritious grain that offers various benefits, including a high content of fiber and protein. Today, I prepared Upma with it. 

Prep Time : 10 Mins + 8 hours soak time

Cook Time : 15 Mins

Ingredients

• Foxtail millet / Navane - 1 cup
• Upma rave - 1/2 cup
• Grated coconut - 1/2 cup
• Salt - 1/2 tbsp (adjust as per taste)
• Coriander leaves - 1/4 cup, chopped
• Curry leaves - 1 stalk
• Green chilies - 4 no
• Vegetables - Beans, Carrots, Peas, Potato ) chopped, mixed 1 cup
• Hot water - 3 cup (approx)
• Any cooking oil - 5 tbsp

Tempering

• Mustard - 1/2 tsp
• Bengal gram lentil - 1 tbsp
• Black lentil - 1 tsp
• Asafoetida - 1/4 tsp
• Turmeric  - 1/4 tsp

Instructions 

1. Rinse 3 times Navane/foxtail millet. Drain and add 2 cups of water.
2. Soak foxtail millets for 8 hours before using it for upma. Use the same water and cook the millet until soft. Keep aside
3. Take a big pan, Dry fry upma rave for 2 mins. Transfer into a plate
4. In the same pan add oil, add mustard allow to splutter, add black lentil, bengal gram lentil, turmeric, asafoetida, Stir fry
5. Add chilies, curry leaves 
6. Add mixed vegetables then add salt, saute for 2 mins
7. Add hot water close the lid, until vegetables cooked. Keep the lid closed for about 5 mins
8. Add rave then cooked millet mix both saute for few mins.
9. Add 1/2 cup water and close the lid. Wait for 5mins until rave cooked. 
10. Add coconut & coriander leaves. Mix well
11. Serve hot upma with curds/yogurt

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Kodo | Haraka Idli| Millet Idli| ಹಾರಕ ಇಡ್ಲಿ

Kodo millet is one of the Siridhanya. It is a gluten-free grain that serves as a nutritious food option. This grain is a significant source of antioxidants, dietary fiber, and iron.

Benefits: Rich in antioxidants and lecithin. It is great for purifying the blood, strengthening the immune system, and managing diabetes. 

Prep Time : 5 Mins

Cook Time : 10 Mins

Soaking & Griding / Fermentation : 15 hours

Ration - 2 : 1

Ingredients

• Kodo millet / Haraka - 1 cup
• Idli rice / Idli akki - 1 cup
• Black lentil / Uddina bele- 1 cup
• Rock salt - 1/2 tbsp

For Grinding 

1. Water - 1 or 2 cup (aprox)

Instructions 

1. Rinse 3 times rice, idli rice & kodo. Drain and add 2 cups of water and keep aside.
2. Rinse 2 times black lentil. Drain and add 2 cups of water. Soak until 6 hours.
3. Take a rice & kodo bowl drain all the water. Grind the rice using same water little by little into a slightly coarse consistency batter. Transfer into a big pot.
4. Take lentil bowl drain water and add lentils to the grinder using same water little by little and make into smooth batter. Once done
5. Add rice batter, lentil batter, salt and grind all together for 2 mins and transfer into the big size pot.
6. Close the lid tightly and keep it in the warm place. To ferment the batter for up to 10 hours. Once the batter is fermented it will be light and airy and doubled the volume. 
7. Mix thoroughly.  Place the pressure cooker or idli steamer. 
8. Grease oil into the idli stand (mpuld) 
9. Fill the batter into the moulds.
10. Place it in the pressure cooker without weight. Cook for 10 mins
11. Serve with coconut chutney & Mango (Kadak puli)

PS : I have used a wet grinder for grinding the Idli. A mixer or blender can also be used.

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