Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Thinai Upma (தினை உப்மா)

Traditional 56. Thinai Upma recipe

🧺 Ingredients

• 1 cup thinai (foxtail millet grains — whole, not flour)
• 2.5 cups water
• 2 tbsp sesame oil
• ½ tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves
• 2 green chilies, slit
• 1 medium onion, finely diced
• 1 tbsp fresh ginger, minced
• ¼ tsp turmeric powder
• 1 tsp salt
• 2 tbsp fresh coriander, chopped
• 2 tbsp fresh coconut, grated
• 1 tbsp lemon juice
• ½ cup mixed vegetables (carrot + peas — optional)
• Thinai cooks faster than rice but slower than rava — the 12–15 minute window must be monitored
• The 1:2.5 (millet:water) ratio is essential; less water produces dry, undercooked millet

👩‍🍳 How to make Thinai Upma

1. Heat 2 tbsp sesame oil in a heavy-bottomed pot over high heat.
2. Add mustard seeds — crackle 20 seconds.
3. Add urad dal and chana dal — fry 30 seconds until golden.
4. Add curry leaves and green chilies — sizzle 15 seconds.
5. Add diced onion and ginger.
6. Fry on medium-high heat for 3 minutes until onions soften and edges turn translucent.
7. Add turmeric and stir 10 seconds.
8. Add diced carrot and peas.
9. Stir and cook for 2 minutes.
10. Add toasted millet to the tempering.
11. Stir to coat the millet with the tempering.
12. Add 2.5 cups water and 1 tsp salt.
13. Bring to boil over high heat, then reduce to low heat, cover with a tight lid, and cook for 12–15 minutes.
14. Check at 12 minutes — millet is done when all water is absorbed and grains are fluffy and separate (like couscous).
15. Do not over-stir while cooking — it makes the grains mushy.
16. Remove from heat.
17. Keep lid on for 5 minutes — the steam finishes cooking.
18. Fluff gently with a fork.
19. Add coconut, lemon juice, and coriander.
20. Toss gently.

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