Whole jowar can be cooked in advance and turned into a fresh, savoury upma in minutes. Unlike semolina upma, sorghum grains remain distinct and a little chewy, which works beautifully with vegetables and mustard-seed tempering.
Ingredients (3–4 portions)
- 1 cup dry whole jowar
- 1 small carrot, diced
- ¼ cup peas
- 1 small onion, chopped, optional
- 1 teaspoon mustard seeds
- A handful of curry leaves and chopped green chilli
- 1 tablespoon oil, salt and a squeeze of lemon
- Coriander and roasted peanuts, optional
Step-by-step instructions
1. Cook the grains
Wash jowar, soak for 6–8 hours, then cook with abundant fresh water in a pot or pressure cooker until tender throughout. Drain excess cooking liquid.
2. Prepare the vegetables
Dice carrot and onion finely. Blanch peas if necessary so they will become tender quickly.
3. Temper
Heat oil, allow mustard seeds to crackle and add curry leaves and chilli. Add onion and soften it without burning.
4. Finish vegetables
Stir in carrot and peas with a splash of water. Cook covered until tender, then let excess liquid evaporate.
5. Toss and serve
Add fully cooked jowar, salt and coriander. Toss over medium heat until warmed through; finish with lemon and peanuts if using.
Practical kitchen tips
- Cooking grains the previous evening makes breakfast much easier.
- Jowar should be chewy but never hard at the centre.
- For a lunchbox, cool quickly and refrigerate; reheat until piping hot.
Frequently asked questions
Can I use jowar flour?
No. This recipe depends on the shape of cooked whole grains.
Why is my jowar still tough?
Cooking time varies by variety and grain age. Add more water and continue until the centre is tender.
Cook with Grain Essence: Explore the ingredient used in this recipe. Also read this related guide and our next cooking idea.
