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Sorghum Upma (Jowar Upma)
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A picture of Sorghum Upma (Jowar Upma).

Sorghum Upma (Jowar Upma)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Healthy dish

Healthy dish

Read more

Sorghum Upma (Jowar Upma)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Healthy dish

Healthy dish

Read more
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Ingredients

2 servings
  • 1 tbspPeanut butter
  • 1 pinchAsafoetida (hing)
  • 1 tbspLemon juice
  • 3 cupsWater (for pressure cooking)
  • to tasteSalt
  • 1 tspBlack pepper
  • 1/2 tspTurmeric
  • 2 tbspCoriander (chopped)
  • 1 cupMixed vegetables (frozen)
  • 1 tbspRaisins
  • 1 tbspCashews
  • 1 cupWhole jowar (sorghum)
  • 8–10Curry leaves
  • 1Onion (finely chopped)
  • 1 tbspGinger and chilli paste
  • 1 tbspChana dal
  • 1 tbspUrad dal
  • 1 tspCumin seeds
  • 1 tspMustard seeds
  • 1 tbsp (+1 tbsp optional for finishing)Ghee
  • 2 tbspOil
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Steps

  1. 1

    Wash and soak jowar overnight. Pressure cook with water, turmeric, oil, and salt for 10–12 whistles.

    A picture of step 1 of Sorghum Upma (Jowar Upma).
    A picture of step 1 of Sorghum Upma (Jowar Upma).
    A picture of step 1 of Sorghum Upma (Jowar Upma).
  2. 2

    A picture of step 2 of Sorghum Upma (Jowar Upma).
    A picture of step 2 of Sorghum Upma (Jowar Upma).
    A picture of step 2 of Sorghum Upma (Jowar Upma).
  3. 3

    Boil mixed vegetables until 80% cooked, then drain.

    A picture of step 3 of Sorghum Upma (Jowar Upma).
  4. 4

    A picture of step 4 of Sorghum Upma (Jowar Upma).
    A picture of step 4 of Sorghum Upma (Jowar Upma).
    A picture of step 4 of Sorghum Upma (Jowar Upma).
  5. 5

    Heat oil and ghee in a pan. Add mustard seeds, cumin seeds, urad dal, chana dal, and asafoetida. Let them splutter.

    A picture of step 5 of Sorghum Upma (Jowar Upma).
    A picture of step 5 of Sorghum Upma (Jowar Upma).
    A picture of step 5 of Sorghum Upma (Jowar Upma).
  6. 6

    Add cashews and peanut butter. Cook until cashews are golden.

    A picture of step 6 of Sorghum Upma (Jowar Upma).
  7. 7

    Add ginger-chilli paste, curry leaves, and onion. Sauté until onion softens.

    A picture of step 7 of Sorghum Upma (Jowar Upma).
  8. 8

    Add boiled vegetables, salt, and black pepper. Mix well.

    A picture of step 8 of Sorghum Upma (Jowar Upma).
  9. 9

    A picture of step 9 of Sorghum Upma (Jowar Upma).
  10. 10

    Add cooked jowar and raisins. Mix gently. Cover and cook on low for 3–4 minutes.

    A picture of step 10 of Sorghum Upma (Jowar Upma).
    A picture of step 10 of Sorghum Upma (Jowar Upma).
    A picture of step 10 of Sorghum Upma (Jowar Upma).
  11. 11

    Add lemon juice, coriander, and optional ghee. Mix gently.

    A picture of step 11 of Sorghum Upma (Jowar Upma).
    A picture of step 11 of Sorghum Upma (Jowar Upma).
    A picture of step 11 of Sorghum Upma (Jowar Upma).
  12. 12

    Serve hot with curd, pickle, or chutney.

    A picture of step 12 of Sorghum Upma (Jowar Upma).
    A picture of step 12 of Sorghum Upma (Jowar Upma).
    A picture of step 12 of Sorghum Upma (Jowar Upma).

Tips

Adding salt with the vegetables helps the flavour go evenly through the upma.

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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 06, 2026 13:00
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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