Directions
Ingredients
- Samak Chawal (soaked) (barnyard millet) – 1 cup
- Water – 2lt
- Sendha namak – a generous pinch
- Ghee – 2tbsp
- Peanuts (skinless) – handful
- Cumin – 1 tsp
- Ginger chopped – 2 tsp
- Green chilli – 1no
- Curry leaves – few sprigs
- Potato (Boiled & Diced) – 1 cup
- Milk/Water – 2 cups
- Coriander chopped – handful
- Pepper Powder – a pinch
- Sendha Namak
Steps
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1
Done
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Soak the samak chawal for 20 mins in water. In a deep pan add 2lt water and a generous pinch of sendha namak. Add the soaked samak chawal and boil them for 5mins or till almost done. |
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2
Done
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Once done remove them and stain them out. Spread it over a plate and fluff it up using a fork. |
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3
Done
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In a fresh pan heat ghee and fry the peanuts till light brown in colour. |
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4
Done
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In the same pan add cumin, ginger, green chilli and saute them. Add curry leaves, diced potato and toss them for two mins. |
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5
Done
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Add boiled samak chawal and toss them with some sendha namak. Pour milk or water and cook till it turns to an Upma like consistency. |
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6
Done
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Once thick add in peanuts, chopped coriander and mix them. Serve it hot immediately. |
