Browntop Millets Upma Ravva

Description

Browntop Millet Upma Rava (అండు కొర్రలు ఉప్మా రవ్వ) – Gluten-Free, Fiber-Rich, and Nutrient-Dense

Browntop Millet Upma Rava (known as అండు కొర్రలు ఉప్మా రవ్వ in Telugu) is a wholesome, gluten-free alternative for making upma. Made from the nutrient-rich browntop millet, this rava is packed with dietary fiber, essential minerals, and antioxidants. It is an excellent source of protein and has a low glycemic index, making it ideal for managing blood sugar levels and supporting digestive health.

Perfect for a healthy breakfast or a light meal, Browntop Millet Upma Rava is a great choice for those looking for a nutritious, chemical-free grain to replace traditional semolina in their diet.

Nutritional Information (Per 100g):

• Calories: 338 kcal
• Protein: 9.2 g
• Carbohydrates: 73 g
• Dietary Fiber: 7 g
• Fat: 2.1 g
• Iron: 2.8 mg
• Magnesium: 95 mg
• Calcium: 30 mg

Health Benefits of Browntop Millet Upma Rava (అండు కొర్రలు ఉప్మా రవ్వ):

• High in Dietary Fiber: Helps in digestion and maintains gut health.
• Low Glycemic Index: Aids in regulating blood sugar levels, making it suitable for diabetics.
• Gluten-Free: Ideal for people with gluten intolerance or those following a gluten-free diet.
• Rich in Protein: Boosts energy and supports muscle development.
• Packed with Minerals: Contains iron, magnesium, and calcium for bone health and overall vitality.

How to Use Browntop Millet Upma Rava (అండు కొర్రలు ఉప్మా రవ్వ) to Make a Healthy Upma

Ingredients:

• 1 cup Browntop Millet Upma Rava (అండు కొర్రలు 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: In a pan, dry roast 1 cup of browntop millet upma rava over low heat for 3-4 minutes until it releases a pleasant aroma. Set aside.
2. Prepare the Tempering: Heat oil or ghee in a pan. Add mustard seeds, urad dal, and chana dal. Once they start spluttering, add green chilies, onions, and curry leaves. Sauté until the onions become golden.
3. Cook the Rava: Add 2 cups of water to the pan, along with salt to taste. Once the water boils, gradually add the roasted rava, stirring continuously to prevent lumps.
4. Simmer and Serve: Cover and cook on low heat until the rava absorbs all the water. Garnish with fresh coriander leaves and serve hot with chutney or pickle.