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.
Ingredients
- 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.