Jun
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
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Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
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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.
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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
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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.
Where can I get raagi semiyan?