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Alright, foodies and health buffs, it's time to level up your breakfast game with the ultimate foxtail millet uppudupindi recipe a wholesome, spicy, and oh-so-satisfying dish that hits all the right notes.
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This ancient grain dish is having its modern-day glow-up, and trust me, it's about to become your new favorite. Grab 2 cups of broken foxtail millet, the hero of the dish, and set it aside.
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On the spice front, we're rocking a combo of 1 teaspoon mustard seeds, 2 teaspoons jeera, a few peppercorns for that zing, 1 teaspoon urad dal, 1 teaspoon chana dal, and a pinch of hing to elevate the flavors like a boss.
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For the heat, slice up 4 green chilies and grate 1 teaspoon of ginger—because nothing says flavor bomb like these two. Toss in a sprig of curry leaves for that unmistakable South Indian flair and don't forget the ghee (1 teaspoon, baby) because a little fat equals a lot of flavor.
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Oh, and for extra protein points, we've got 1 cup of moong dal in the mix. Salt it to taste because bland is not our vibe.
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Here's the game plan: heat up the ghee in a pan—let it melt into a pool of aromatic magic—then toss in the mustard seeds, jeera, and peppercorns.
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Wait for them to start popping and sizzling, then add the urad dal, chana dal, and a pinch of hing. Stir until they're golden and fragrant. Now, throw in the green chilies, ginger, and curry leaves, letting them release their flavors into the mix.
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Next, rinse the moong dal and foxtail millet thoroughly, then add them to the pan, giving everything a good stir to coat the grains with that flavor-packed base. Add salt to taste and just enough water to cook the millet and dal to fluffy perfection—about 4-5 cups should do it, but keep an eye on it.
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Cover and let it simmer on low heat until the millet and dal are tender, stirring occasionally to prevent sticking. Once done, fluff it up with a fork and bask in the nutty aroma.
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This recipe of foxtail millet uppudupindi is the perfect balance of textures, spices, and wholesome goodness.
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Serve it hot, and whether it's breakfast, lunch, or snack o'clock, this foxtail millet uppudupindi is here to slay!