Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) is a recipe from the Marathwada region of Maharashtra. It is a great way to incorporate Jowar into your diet; apart from making the ever-popular Bhakri,, or Thepla.
I have been trying to incorporate as much of millets as I can in my diet. They are are high on fibre and nutrients such as calcium, magnesium and phosphorus. Also they get digested slowly and so release energy slowly as well, which keeps you full for a longer time.
Jwaaricha Peethacha Upma is very easy to make and is very filling. As a result, it makes for an ideal breakfast or early evening snack. I also have this savoury Sorghum Upma as an early dinner sometimes. 🙂
How to Make Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
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.
- 1 Cup Jowar/Sorghum Flour
- 1/3 Cup Buttermilk
- 1.5 tsp Red Chilli Powder
- 2 Cups Water
- Salt to Taste
- 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
Over a medium flame, dry roast the jowar flour till it starts to change colour.
Remove into a plate and set aside to cool.
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.
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.
This recipe is from the book Culinary Treasures of Marathwada by Mai Deshpande.
Step-by-Step Method for Making Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
- Dry Roast the Jowar Flour:
- Heat a pan and add the Jowar flour to it. Heating the pan helps in ensuring the jowar flour sautes faster and more evenly.
- Dry roast the jowar flour for about 5 minutes till it starts to change colour.
- Remove the roasted flour into a plate and set aside. If you leave the flour in the hot pan, it will continue to roast.
- Getting the Tempering Ready:
- In a kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and stir-fry till it is light golden brown. When you add the peanuts, the udad dal will continue to fry.
- Add the turmeric powder, asafoetida, and curry leaves.
- Mix well.
- Add the peanuts and stir-fry till they start to pop.
- Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
- To the tempering, add the roasted jowar flour.
- Mix well.
- To the jowar flour and tempering mix, add water, red chilli powder, and salt.
- Mix well.
- Cover and cook for 3 to 5 minutes. Stir occasionally to ensure the Upma does not burn.
- Add the buttermilk.
- Mix well and cook the Jwaaricha Peethacha Upma covered for 2 to 3 minutes.
- Turn off the heat and let the Jwaaricha Peethacha Upma rest for sometime. This will ensure that it dries out a bit.
- Mix with a spoon or fork to get a crumbly texture.
- Garnish with fresh coriander.
- Serve warm with some dahi on the side.