Thinai semiya upma recipe | Millet breakfast recipes

Thinai semiya upma is one of the easy and healthy breakfast you can make quickly. Let's see how to make it without turning it musy.

Among millets, thinai is one difficult millet to incorporate in everyday cooking. Its good when made as sweets, so I made thinai sweet paniyaram.

Want to try sakkarai pongal and payasam later. But what about savory items?

So when I got a pack of organic thinai semiya pack from Bhairavi Naturals, I was very happy that I could make something with thinai.

So I made upma with this first as I wanted to make savory item. You can steam this and make payasam or mix with sugar and grated coconut as well.

But I like upma. And it was very nice. Better than ragi semiya upma also healthier than the regular semiya too.

English: Foxtail Millet; Hindi: Kangni; Tamil: Thinai; Telugu: Korra; Kannada: Navane; Malayalam: Thina

Instructions

1. Keep the thinai semiya immersed in enough water for 3 mins. Drain water completely in a metal strainer.

2. Steam cook in an idli pot for 5 minutes. Once done, invert in a plate and fluff. Keep covered. Heat a pan with oil and temper with the items given under ‘To temper’ table.

3. Add ginger, onion, green chilli and fry till transparent. After that, add the finely chopped vegetables. sprinkle little salt needed for veggies and cook covered in low flame for 2-3 mins until the veggies are done.

4. Add required salt, the cooked sevai, and mix well for a minute. You can sprinkle with little coconut oil if you want.

I had this thinai semiya upma as such, if you want, you can have it with sugar, curd or coconut chutney.

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Thinai semiya upma recipe

Thinai semiya upma with readymade semiya available in market. Let's see how to make it perfectly without turning it mushy.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

1x2x3x

Cup measurements

Ingredients

• 1 cup Thinai semiya
• 1 Onion
• 2 Green chilli
• ½ cup Carrot, beans, peas
• 1 teaspoon Ginger finely chopped
• Salt as needed

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 2 teaspoon Urad dal
• 2 teaspoon Chana dal
• 1 sprig Curry leaves

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Instructions

• Keep the thinai semiya immersed in enough water for 3 mins. Drain water completely in a metal strainer. Follow package instructions as it may vary according to the brand
• Steam cook in an idli pot for 5 minutes.
• Once done, invert in a plate and fluff. Keep covered.
• Heat a pan with oil and temper with the items given under ‘To temper’ table.
• Add ginger, onion, green chilli and fry till transparent.
• After that, add the finely chopped vegetables.
• Then add little salt needed for veggies and cook covered in low flame for 2-3 mins until the veggies are done.
• Add required salt, the cooked sevai, and mix well for a minute.
• You can sprinkle with little coconut oil if you want.

Notes

• Do not soak more than 3 minutes, otherwise it will become mushy. Also do not over cook while steaming.
• In step 4, after adding salt, give a quick stir and then the cooked sevai if you feel mixing of salt may be difficult.
• You can make simply without veggies too, but make it healthy by adding veggies.

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