Samai Upma (Little Millet Upma) is a flavorful, filling breakfast that’s a real treat for the taste buds. This hearty, spiced porridge features nutty samai along with the bright, aromatic flavours of curry leaves, mustard seeds, and ginger.
About the Recipe
If you’re looking for a satisfying and good-for-you way to start your day, this samai upma recipe is a must-try. It’s made with nutrient-packed little millet, which has a delightfully nutty taste and chewy texture when cooked.
Why You’ll Love This Recipe
There’s so much to love about this samai upma. It’s a hearty, protein-rich breakfast that’ll keep you feeling full until lunchtime. Plus, the warm, toasty flavors from dry-roasting the millet pair so nicely with the fragrant mustard seeds, curry leaves, and ginger. And it’s endlessly customizable with your favorite veggies.
Samai Upma Little Millet Upma
Cooking Tips
For the best texture, be sure to dry roast the samai before cooking – this intensifies the nutty flavor. And don’t skip the ghee at the end, it adds such incredible richness. Let the samai simmer uncovered so the extra moisture evaporates.
Serving and Storing Suggestions
This samai upma makes a wonderfully satisfying breakfast for 4-6 people. Any leftovers can be refrigerated for 3-4 days and reheated with a splash of water or broth. Total prep time is around 45 minutes.
Similar Recipes
Samai Upma (Little Millet Upma)
Ingredients
- 2 cups Samai - 2 cups
- 8 to 10 Onions (finely chopped)
- 4 to 5 Green Chillies (slit lengthwise)
- 2 tbsp Ginger (grated)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Bengal Gram Dal
- 1/2 tsp Saunf
- 2 tbsp Oil
- 2 tbsp Ghee
- Curry Leaves (few)
- Coriander Leaves (handful, chopped)
- Salt as per taste
Optional:
- Carrot, Beans, Green Peas - as required
Instructions
- Dry roast the samai for 2 to 3 minutes over low/medium flame.
- Keep aside.
- Heat oil in a pan over medium flame.
- Fry the urad dal, mustard seeds, bengal gram dal and saunf for 30 seconds.
- Add the green chillies, onions, curry leaves and ginger.
- Saute for 2 to 3 minutes.
- Pour 6 cups of water and simmer for another 3 minutes.
- Add the roasted samai and stir well.
- Cook for a few minutes over medium flame or until the water has almost evaporated.
- Add ghee and stir.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
What is samai or little millet?
Samai is a tiny, nutrient-dense variety of millet with a pleasantly nutty, earthy taste when cooked. It’s rich in fiber, protein, and minerals like iron and calcium. Look for it at Indian grocery stores or in the bulk bins.
Can I substitute another grain if I can’t find samai?
Without a doubt. Amaranth, quinoa, or even brown rice would all work nicely in place of the samai. The cooking time may need adjusting, so check your grains as they simmer.
What vegetables go well in samai upma?
All sorts. My favorites are diced carrots, green beans, green peas, potatoes, bell peppers – whatever’s in season. Samai upma is deliciously adaptable.
How long does samai upma keep?
Leftovers will keep nicely refrigerated for 3-4 days in an airtight container. The millet will continue to absorb moisture as it sits, so you may need to stir in a splash of broth or water when reheating.
Is this recipe vegan and gluten-free?
Yes, this samai upma is 100% vegan and gluten-free as written. Such a great plant-based, allergy-friendly option.
