Ragi Vermicelli Upma
Don’t let the dark brown colour of the ragi vermicelli upma daunt you!
This deep red millet is a rich source of calcium, a much-needed mineral for strengthening bones.
How to make this super healthy?
Throw in some crunchy and colourful vegetables for the fibre punch. For now, we provide the recipe for a simple ragi vermicelli upma recipe.
- 1 cup Ragi Semiya
- 1 cup Onion Chopped
- 1 Green chilli finely chopped
- 1 inch piece Ginger finely chopped
- Salt needed
For the seasoning
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Urad dal
- 1 Red chilli
- 1/4 tsp Hing
- 3-4 Curry leaves
Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
Drain the water completely using a strainer. Steam it in an idli pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.
For seasoning heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves
Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.