Ever wonder how to turbo-charge your morning with a gluten-free, fiber-packed breakfast that actually tastes amazing?
Say hello to Jowar Upma, your new go-to millet upma that keeps you full, focused, and fueled, no compromise on flavor or health. Also Jowar Upma is a tasty spin on traditional upma, swapping semolina for nutrient-dense sorghum (jowar).
It’s naturally gluten-free, loaded with fiber, and comes together in under an hour. Perfect for busy mornings, this savory millet breakfast is light yet satisfying and packs a punch of color and crunch from fresh veggies and peanuts.
Let’s get cooking!
First, soak your jowar overnight this cuts cooking time and ensures a pillowy texture. Pressure-cook until just tender, then set aside. In your favorite wide pan, heat oil and crackle in chana dal, urad dal, mustard, and cumin seeds.
Once they pop, toss in peanuts, red chilies, and a pinch of hing. Sauté sliced onion until soft, then add green chilies and your chopped veggies. Season with salt, turmeric, and curry leaves—let the vegetables steam until done.
Finally, fold in the cooked jowar, squeeze in lemon juice, and sprinkle grated coconut and fresh coriander. Give it one final toss, and you’re ready to serve a bowl of wholesome goodness.
Scoop into warm bowls, drizzle a little extra coconut oil or ghee on top, and garnish with more coriander.
Jowar upma holds its texture—just pack with a small lemon wedge on the side to refresh flavors when reheating.
Scale easily: cook jowar and temperings in separate batches, then combine just before serving to keep tempering crisp and fresh.
Ready to transform your breakfast game? Whip up this High-Fiber, Gluten-Free Jowar Upma and experience a millet makeover that your taste buds—and your gut—will thank you for!
This jowar upma is a wholesome and nourishing twist on the traditional South Indian breakfast. Made with nutrient-rich sorghum, it's naturally gluten-free, high in fiber, and easy on the stomach. Cooked jowar is mixed with crunchy peanuts, colorful vegetables, and a simple tempering of spices, making it both satisfying and packed with flavor. Finished with a touch of lemon juice and fresh coconut, this upma is light, vibrant, and perfect for anyone looking to start their day with something healthy and hearty. Whether you're eating gluten-free or just want to try a millet-based dish, this recipe is worth adding to your morning rotation.
Soak jowar in water for about 10 hours, then drain and set aside.
Measure out dals, spices, peanuts, curry leaves, peas, and grated coconut.
Add the soaked jowar to a pressure cooker with enough water to cover. Cook on medium flame for 6 whistles. Let the pressure release naturally. Check if the jowar is soft and cooked well, then set aside.
Mix in roasted peanuts, chopped red chillies, and a pinch of asafoetida.
Add chopped green chillies, beans, peas and carrot. Cook until veggies begin to soften, then stir in green peas.
Turn off heat. Drizzle lemon juice, then top with grated coconut and chopped coriander leaves. Serve hot.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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