Little Millet Upma Rava(సామలు ఉప్మా రవ్వ)

Description

Little Millet Upma Rava (సామలు ఉప్మా రవ్వ) – Gluten-Free, High-Fiber, and Nutritious

Little Millet Upma Rava (known as సామలు ఉప్మా రవ్వ in Telugu) is a wholesome, gluten-free option for preparing upma. Made from little millet, this rava is packed with essential nutrients like dietary fiber, protein, and important minerals. Little millet is known for its easy digestibility and low glycemic index, making it ideal for maintaining digestive health and managing blood sugar levels.

This Little Millet Upma Rava is perfect for health-conscious individuals looking for a nutritious alternative to traditional semolina. It’s naturally sourced and free from harmful chemicals or preservatives, ensuring a pure and healthy meal.

Nutritional Information (Per 100g):

• Calories: 341 kcal
• Protein: 9.7 g
• Carbohydrates: 67 g
• Dietary Fiber: 7.6 g
• Fat: 4 g
• Iron: 2.1 mg
• Magnesium: 119 mg
• Calcium: 17 mg

Health Benefits of Little Millet Upma Rava (సామలు ఉప్మా రవ్వ):

• High in Dietary Fiber: Helps improve digestion and supports gut health.
• Low Glycemic Index: Aids in controlling blood sugar levels, making it suitable for diabetics.
• Gluten-Free: Suitable for those with gluten intolerance or following a gluten-free diet.
• Rich in Protein: Provides energy and supports muscle health.
• Rich in Minerals: Supplies essential minerals like iron and magnesium, contributing to overall vitality and bone health.

How to Use Little Millet Upma Rava (సామలు ఉప్మా రవ్వ) to Make Healthy Upma

Ingredients:

• 1 cup Little Millet Upma Rava (సామలు 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: Dry roast 1 cup of little millet upma rava in a pan over low heat for 3-4 minutes, or until it releases a pleasant aroma. Set aside.
2. Temper the Spices: Heat oil or ghee in a pan. Add mustard seeds, urad dal, and chana dal. Once the mustard seeds splutter, add green chilies, onions, and curry leaves. Sauté until the onions turn golden.
3. Cook the Rava: Add 2 cups of water to the pan, and salt to taste. Once the water boils, stir in the roasted rava while continuously stirring to prevent lumps.
4. Simmer and Serve: Cover and cook on low heat until the rava absorbs all the water. Fluff and serve hot with chutney or pickle.