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Kambu Semiya Upma
Kambu Semiya Upma - Simple breakfast upma recipe using kambu also known as Pearl millet or widely known as Bajra in India.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast
Cuisine:
Indian, south indian
Keyword:
bajra, breakfast, millet, pearl millet, south indian, upma
Servings:
4
Author:
Mullai Madavan
Ingredients
Ingredients
1
100 grams
Kambu Semiya / Pearl Millet Vermicelli
roughly 1.5 cups
1/2
liter
Water
1/4
teaspoon
Salt
1/2
cup
Onion
chopped
3
small
Green Chilli
chopped into two
1
teaspoon
Ginger
minced
1/2
cup
Mixed veggies (carrots, beans, green peas)
chopped
1/4
teaspoon
Salt
or to taste
1
tablespoon
Coriander leaves
chopped for garnish
1/2
teaspoon
Ghee
optional
Ingredients - to temper
1
tablespoon
Oil
1/2
teaspoon
Mustard seeds
1/2
teaspoon
Split black gram
1/2
teaspoon
Cumin seeds
5
each
Curry leaves
Instructions
Keep Pearl millet / kambu immersed in water for 2 minutes along with salt. Drain water immediately using a strainer.
Steam the millet spread on an idli pot plate for 5 minutes.
When done, remove from the idli plate by inverting it over a plate. Lightly fluff up and keep it ready.
Heat oil in a pan, season with mustard seeds, split black gram, cumin seeds and curry leaves.
Saute onions, green chilli and ginger until the onion turns translucent.
Add in the mixed veggies, bring the flame to low and cook them covered for roughly 3 minutes depending on the size of the veggies.
When done add in the cooked millet and stir gently adding salt.
Switch off and garnish with coriander leaves. A little drizzle of ghee would be nice.
Notes
Do not over soak the vermicelli / sevai / semiya as it tends to become very mushy.
Steaming too long can also make them very soft and mushy.
Once steamed immediately fluff up to separate the strings.
Veggies are optional, you can also make with just simple seasoning or tadka.
Same recipe can be used for ragi semiyaor any millet variety semiya.