Yoga Life
Kodo Millet Upma
A light, flavourful kodo millet upma from the Wholesome Living Through Food series — a wholesome, balanced way to start the day.
Kodo millet upma is a light, savoury breakfast that swaps refined semolina for kodo millet, a traditional Indian grain rich in fibre. Cooked with vegetables and a simple tempering, it's filling, easy to digest and a balanced way to begin the day.
Ingredients
- 1 cup (250 ml) kodo millet, washed and soaked 30 minutes
- 1 tbsp ghee
- 1 tsp chana dal
- 1 tsp urad dal
- 1 tsp mustard seeds
- 1 onion, finely chopped
- 2-3 green chillies (to taste)
- a small piece of ginger, chopped
- a handful of curry leaves
- 1 cup grated carrot
- 1 cup chopped beans
- fresh peas (optional)
- 1 tsp salt
- 1.5 cups water per cup of soaked millet
Method
- 1
Wash the kodo millet and soak it for about 30 minutes.
- 2
Heat the ghee in a pressure cooker and temper the chana dal, urad dal and mustard seeds until the mustard splutters.
- 3
Add the onion, green chillies, ginger and curry leaves and saute until the onion is golden and fragrant.
- 4
Stir in the grated carrot, chopped beans and peas, add the salt and mix well.
- 5
Drain and add the soaked millet with 1.5 cups of water for each cup of millet (use the same cup to measure both). Pressure-cook until done, let the pressure release naturally, then fluff and serve hot.
From the Wholesome Living Through Food series, this upma trades refined semolina for kodo millet — one of India's traditional grains — for a lighter, more balanced start to the day. Soaking the millet first helps it cook evenly and sit gently on the stomach.
Why it's nourishing
Kodo millet is a fibre-rich, easily digested grain, and cooking it with vegetables and a light tempering makes a filling, wholesome breakfast that keeps energy steady through the morning.
More recipes from Hema Subramanian and The Home Cooking Show →
Frequently asked questions
- Why use kodo millet instead of semolina?
- Kodo millet is a traditional whole grain that's higher in fibre and gentler on digestion than refined semolina, making the upma more filling and balanced while keeping the same familiar flavour.
- Do I need to soak the millet?
- Yes — soaking for about 30 minutes helps kodo millet cook evenly (it takes a little longer than semolina) and makes it easier to digest.
References
- Classical textBhagavad Gita 17.8-10 — sattvic food that nourishes life, strength and health— The yogic view that wholesome, simple food supports a clear mind and healthy body.