Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
Aruna
Jwaaricha Peethacha Upma is a recipe from the Marathwada region of Maharashtra. This Jowar Flour Upma is a great way to incorporate Sorghum into your diet; especially at breakfast time.
3.50
from
2
votes
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast
Cuisine
Indian, Maharashtrian, Marathwada
Servings
4
People
Ingredients
1x
2x
3x
1
Cup
Jowar/Sorghum Flour
1/3
Cup
Buttermilk
1.5
tsp
Red Chilli Powder
2
Cups
Water
Salt to Taste
For Tempering
2
tbsp
Oil
1
tsp
Rai
2
tsp
Udad Dal
1/4
Cup
Peanuts
2
Pinches
Asafoetida
1/2
tsp
Turmeric Powder
10-12
Curry Leaves
Instructions
Roasting the Jowar Flour
Over a medium flame, dry roast the jowar flour till it starts to change colour.
Remove into a plate and set aside to cool.
Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
In a pan, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal and fry till light brown.
Add turmeric, asafoetida, and curry leaves.
Mix well.
Add the peanuts and stir-fry till the peanuts start to pop.
Add the roasted Jowar flour and stir-fry for 5 minutes,
Add red chilli powder, salt, and water.
Mix well.
Ensure there are no lumps.
Cover and let cook for 5 to 7 minutes.
Check occasionally and mix.
Add buttermilk and mix well.
Cook and cover for 3 to 5 minutes.
Turn off the heat.
Cover and let the
Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma)
rest for 5 to 7 minutes.
Mix once and garnish with fresh coriander.
Serve the
Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma)
warm with some Dahi on the side.
Notes
This recipe is from the book
Culinary Treasures of Marathwada
by
Mai Deshpande
.
Keyword
Jowar Flour Upma, Jwaaricha Peethacha Upma, Sorghum Upma
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!