Sunday, July 21, 2019

Baragu / Proso Millet Uppittu

Millets and Health goes hand in hand. Lots of people turning and adopting millet food in their daily life. Such a beautiful and healthy grains that they are loaded with benefits to our health.
Here I have prepared Baragu / Proso Millet Uppittu/ Upma and it is yummy to have for breakfast or as snack.

Long long ago before rice entering into Our Bharath people used to grow and eat millets. That has been a daily food grain. Even Very Famous Story Writer Shree S. L Byrappa, writes in one of his novel Uttara Kand that even during Ramayana Yuga, people used to grow millets. Even Lakshmana and Seetha used to grow millets in the land which it belongs to them.
Millets are gluten free, good for diet and diabetic people. It has minimum amount of carbohydrates.
They are full of fiber rich grains and easy to grow.

Millets are known as Siri Dhanya means wealthy grains, since it makes our life happy by taking care of our Health.

Let us see What do we call these millets In our language Kannada which we Kannadigas speak in the State of Karnataka.

         English                     -             Kannada
1. Barnyard Millet                  Oodalu (ಊದಲು)
2. Kodo Millet                        Araka / Haraka (ಹರಕ/ಅರಕ)
3. Little Millet                        Saame (ಸಾಮೆ)
4. Foxtail Millet                     Navane (ನವಣೆ)
5. Brown Millet                      Kooralu (ಕೂರಲು)
6. Finger Millet                      Ragi (ರಾಗಿ)
7. Proso Millet                       Baragu (ಬರಗು)
8. Pearl Millet                        Sajje (ಸಜ್ಜೆ)
9. Soghum/Millet                   Bili Jola (ಬಿಳಿ ಜೋಳ).
I have powdered Baragu /proso Millet into rava consistency and then I used the baragu rava to make uppittu.

No Onion or No Garlic is used in this Baragu / Proso Millet Uppittu.
Let us see the recipe Now :

Ingredients :

Proso Millet /Baragu : 1 Cup
Carrot . 1
Ginger : An inch
Coconut : 1 Cup
Salt : As required
Ghee : 2 Tablespoons
Lemon : 1 Tsp
To Season :
Oil : 3 to 4 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Cashew nuts : 1 Tablespoon
Curry Leaves : 10 to 12
Green chilly : 2 to 3
Water : 2 Cups

Method :

1. Wash and cut green chilly, curry leaves into thin. clean Baragu grains and keep it aside.

2. Wash carrot, scrape out the skin and grate it.
3. Wash ginger and remove the outer layer and wash it again. Grate it.

4. Grate coconut and keep it aside.
5. Keep water for boiling. Powder baragu into Rava consistency.

6. Keep a big pan on the fire and heat. Add oil and heat. Add mustard seeds and urid dal.
7. Let mustard seeds splutter.
8. Add cashews, green chilly and curry leaves.
9. Add powdered baragu and fry nicely on low flame till the raw smell disappear.

10. Fry nicely and then add boiling water. (Let the flame be very low while pouring water to rava).

11. Mix it well and cover and cook for 2 to 3 minutes on medium flame.
12. Add salt and grated carrot. Mix it well and let it cook on low flame.

13. Add grated ginger and 2 tablespoons of ghee. Mix it slowly
14. Let baragu/proso millet cook nicely. Let all the moisture disappear completely.
15. Now its time to add coconut. Add lemon extract and mix it and mix it. Shift it to a serving dish.

16. Serve with a cup of curd and enjoy eating healthy Baragu /Proso Millet Uppittu.

Note :

Baragu should be powdered properly into medium size rava. If it turns powdered completely Uppittu will not taste good. Adding more water makes Uppituu watery and it does not taste good.
Adding onion is optional. Adding more ghee is optional.
Time : 30 Minutes
Serves : 2 to 3.


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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