Little millet or Chama Rice is very rich in dietary fibre and protein. In addition it is gluten free, has low glycemic index and has high antioxidant content. Millets are ideal for diabetics looking for an alternative grain to rice. It is rich in B- vitamins, minerals like calcium iron and zinc.
1 cup little millet (Chama Rice)
10 or 12 shallots finely chopped
½ cup green peas
½ cup grated coconut
½ tsp mustard seeds
3 or 4 green chillies finely chopped
1 tbsp grated ginger
Few curry leaves
Salt to taste
2 tbsp oil
2 cups of water
Wash the little millet and soak in water for 15 minutes. This will reduces the cooking time
In a Kadai add oil. When the oil becomes hot add mustard seeds, green chillies, ginger and curry leaves
When the mustard starts spluttering add onion and sauté for two minutes till the onion turns slightly brown
Add green peas, salt and sauté for 2-3 minutes.
Add 2 cups of water and allow this to boil
Drain the water from the soaked chama rice and add to the boiling water. Cover and cook for 10 minutes on low flame
Once the little millet is completely cooked and looks grainy turn off the gas then add rated coconut and mix well.
Serve little millet upma hot with coconut chutney