Kodo Millet Rava Upma (అరికెల ఉప్మా రవ్వ)

Description

Kodo Millet Upma Rava (అరికెల ఉప్మా రవ్వ) – Wholesome, Gluten-Free, and Fiber-Rich

Kodo Millet Upma Rava (known as అరికెల ఉప్మా రవ్వ in Telugu) is a nutritious, gluten-free alternative for making upma. Kodo millet is packed with dietary fiber, protein, and essential minerals like iron and magnesium, making it ideal for supporting digestive health, weight management, and overall wellness. With a low glycemic index, Kodo Millet Upma Rava helps manage blood sugar levels, making it an excellent choice for diabetics and health-conscious individuals.

Whether for breakfast or a light meal, Kodo Millet Upma Rava is a great option for those seeking a wholesome, chemical-free grain to replace traditional semolina in their diet.

Nutritional Information (Per 100g):

• Calories: 352 kcal
• Protein: 8.3 g
• Carbohydrates: 65 g
• Dietary Fiber: 11 g
• Fat: 3.6 g
• Iron: 1.7 mg
• Magnesium: 105 mg
• Calcium: 14 mg

Health Benefits of Kodo Millet Upma Rava (అరికెల ఉప్మా రవ్వ):

• Rich in Dietary Fiber: Helps maintain a healthy digestive system and supports weight management.
• Low Glycemic Index: Aids in regulating blood sugar levels, making it suitable for diabetics.
• Gluten-Free: Ideal for individuals with gluten intolerance or those on a gluten-free diet.
• High in Protein: Supports energy levels and muscle growth.
• Rich in Essential Minerals: Provides important minerals like magnesium and iron for overall vitality.

How to Use Kodo Millet Upma Rava (అరికెల ఉప్మా రవ్వ) to Make Nutritious Upma

Ingredients:

• 1 cup Kodo Millet Upma Rava (అరికెల 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 kodo millet upma rava in a pan over 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 they splutter, add green chilies, onions, and curry leaves. Sauté until the onions turn golden brown.
3. Cook the Rava: Pour 2 cups of water into the pan and bring to a boil. Add salt to taste, then gradually stir in the roasted rava, ensuring there are no 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.