Fox Tail Millet Uppuma

South India's favourite breakfast dish, with a twist

Chef Chandrajith Veliyath

Prep time 20 mins / Cooking time 20 mins / Serves 1


  1. ½ cup Foxtail Millets
  2. ½ cup Carrots finely chopped
  3. ¼ cup Beans
  4. 1.5 cups Water
  5. 1 tbsp Ginger finely chopped
  6. 1 Red Chilli or as needed
  7. ½ tsp Mustard Seeds
  8. ½ tsp Chana Dal 2 tbsp Ghee
  9. ¼ tsp Turmeric Powder
  10. 1 Sprig Curry Leaves Salt to taste


  1. Heat 2 tablespoons of ghee in a pan.
  2. Add mustard seeds, chana dal. Saute until they are light brown colour.
  3. Add finely chopped ginger, red chilli and curry leaves to it and fry for a minute.
  4. Add chopped onion to it and fry until they are light brown colour.
  5. Add finely chopped carrots, finely chopped beans and turmeric powder. Mix and saute them for a minute.
  6. Pour water and bring it to boil.
  7. Add salt and rinsed millets to the boiling water.
  8. Reduce the flame to low and cover the pan with a lid.
  9. When it is done, add one teaspoon of ghee to it and mix well.
  10. Serve with coconut chutney.

The Chef

"Millets are important to me because... it's my grandmother's favourite !"

Make sure to connect and keep up with Chef Veliyath on Instagram.