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  • Author: Rajeshwaree Jadeja
  • Prep Time: 15 Min
  • Cook Time: 15 Min
  • Total Time: 30 minutes
  • Yield: 30 Min 1x

Description

Experience a delectable twist with Sweet Potato Buckwheat Upma—a nutritious and gluten-free alternative. The harmonious blend of sweet potatoes and buckwheat creates a satisfying upma that is both wholesome and delicious.


Ingredients

Scale

1 cup buckwheat
1 medium-sized sweet potato, peeled and diced
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A few curry leaves
2 tablespoons roasted peanuts
2 tablespoons grated coconut
1 teaspoon cooking oil or ghee
Salt to taste
Fresh coriander leaves for garnishing


Instructions

  • Dry roast the buckwheat in a pan over medium heat until they turn slightly golden and fragrant. Set aside.
  • Meanwhile Steam or boil the diced sweet potato until tender
  • In a pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter.
  • Add cumin seeds, curry leaves, and chopped green chili also toss chopped onion and sauté until it turns translucent.
  • Stir in the cooked sweet potato and roasted buckwheat groats.
  • Mix in roasted peanuts and grated coconut. Cook for a couple of minutes.
  • Add salt to taste and mix well. Garnish with fresh coriander  leaves.
  • Serve the Buckwheat and Sweet Potato Upma as a unique and nourishing Indian breakfast.


Nutrition

  • Serving Size: 1
  • Calories: 240 kcal (Approx.)
  • Fat: 8 gm (Approx.)
  • Carbohydrates: 40 gm (Approx.)
  • Fiber: 8-10 gm
  • Protein: 6 gm (Approx.)
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