Foxtail Millet Upma Rava (కొర్ర ఉప్మ రవ్వ)

Description

Foxtail Millet Upma Rava (కొర్ర ఉప్మా రవ్వ) – Gluten-Free, High-Fiber, and Nutrient-Dense

Foxtail Millet Upma Rava (known as కొర్ర ఉప్మా రవ్వ in Telugu) is a healthy, gluten-free alternative for making upma. Foxtail millet is rich in dietary fiber, protein, and essential minerals like iron and magnesium, making it an excellent choice for improving digestion, maintaining energy levels, and supporting overall health. With a low glycemic index, it helps in managing blood sugar levels, making it suitable for diabetics and health-conscious individuals.

Whether for breakfast or a light meal, Foxtail Millet Upma Rava is perfect for those looking to incorporate a nutritious, wholesome grain into their daily diet.

Nutritional Information (Per 100g):

• Calories: 351 kcal
• Protein: 11.2 g
• Carbohydrates: 63 g
• Dietary Fiber: 7 g
• Fat: 4.2 g
• Iron: 2.8 mg
• Magnesium: 80 mg
• Calcium: 31 mg

Health Benefits of Foxtail Millet Upma Rava (కొర్ర ఉప్మా రవ్వ):

• High in Dietary Fiber: Promotes healthy digestion and aids in weight management.
• Low Glycemic Index: Helps regulate blood sugar levels, ideal for diabetics.
• Gluten-Free: Suitable for those with gluten intolerance or following a gluten-free diet.
• Rich in Protein: Provides lasting energy and supports muscle growth.
• Loaded with Minerals: Supplies essential minerals like iron and magnesium for overall health.

How to Use Foxtail Millet Upma Rava (కొర్ర ఉప్మా రవ్వ) to Make a Nutritious Upma

Ingredients:

• 1 cup Foxtail Millet Upma Rava (కొర్ర ఉప్మా రవ్వ)
• 2 cups water
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1-2 green chilies (chopped)
• 1 onion (finely chopped)
• Curry leaves and coriander leaves (optional)
• Salt to taste

Method:

1. Dry Roast the Rava: Lightly roast 1 cup of foxtail millet upma rava in a pan on low heat for 3-4 minutes until fragrant. Set aside.
2. Prepare the Tempering: Heat oil or ghee in a pan. Add mustard seeds, urad dal, and chana dal. Once the mustard seeds crackle, add green chilies, onions, and curry leaves. Sauté until the onions turn golden brown.
3. Cook the Rava: Add 2 cups of water to the pan and bring to a boil. Add salt to taste, then stir in the roasted rava gradually, stirring continuously to prevent lumps.
4. Simmer and Serve: Cook on low heat until the rava absorbs all the water. Garnish with fresh coriander leaves and serve hot with chutney or pickle.