Soak foxtail millet for about 15 to 20 minutes in water and wash thoroughly if you feel the presence of husk in it.
Finely chop both onion and tomato.
Heat oil in the kadai and add mustard seed, urad dal and Bengal gram into it. Once its colour turns brown add the smashed ginger and garlic and add the curry leaves and sauté well.
Now add the chopped onion till it becomes golden brown and add the chopped tomatoes into it.
Now add about two and half cup of water. Generally the ratio of foxtail millet and water will be of 1: 2 ½.
Once the water starts boiling add the turmeric powder and the required salt and stir well.
Now add the washed and drained foxtail millet into it.
Pressure cook it for about 1 whistle and reduce the flame to simmer and wait for 5 minutes, then switch off the flame.
Then open the lid and stir well and sprinkle chopped coriander leaves for garnishing.
Hot Foxtail Millet Upma is ready to serve!
Note:
You can consume Foxtail Millet Upma along with either chutney or sambar.
Instead of pressure cooker, if you are going to prepare the dish in the pan, you need one times more of water, than mentioned above.
If you don’t want the sour taste, you can avoid adding the tomato.
Among all the small millets variety, foxtail millet constitutes a lot of protein and fibre content.
It lowers cholesterol level and blood pressure.
Millets are highly nutritious and are gluten free.
Because of its high fibre value, it is an apt food for people with diabetics and gastric problems.
Since millets are easy to digest, it is an awesome alternative for rice.
Foxtail millets are also aid in development of body tissue and augments the body energy level.