RAGI SEMIYA RECIPE | JAYASHREE RECIPES
Ragi semiya is one of the healthy and tasty South Indian breakfast recipe made with vermicelli. Ragi is also known as finger millet or Nachni in Hindi. This upma can also be served as evening snack and it goes well with coconut chutney, peanut chutney, sugar or pickle. Ragi upma can be made in less than 25 minutes. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR RAGI SEMIYA
Coarse : Breakfast/Evening Snack
Cuisine : South India
Author : Jayashree
Prep Time : 10 min
Cook Time : 15 min
INGREDIENTS
- 2 cup ragi semiya
- 6 cup water
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1 tsp Urad Dal
- 1/8 tsp hing
- 1 spring curry leaves
- 3 green chilli - slitted
- 1 inch ginger - chopped
- 1 onion - thinly sliced
- salt to taste
PROCEDURE
- soak ragi semiya in water for 3 minutes (not more than that)
- drain the water completely using a strainer
- place the ragi semiya in steamer plate or idli plate
- steam the ragi semiya for 5 minutes
- once cooked, transfer the ragi semiya into a broad plate and spread evenly
- heat oil in a pan
- temper with mustard seeds, Urad Dal and hing
- when Urad Dal turns golden brown, add curry leaves, slitted green chilli and chopped ginger
- saute for few seconds
- add thinly sliced onion
- saute well until onion turn transparent
- add salt and steamed ragi semiya
- mix well and cook for another 5 minutes on low flame
- delicious ragi semiya upma ready
- serve hot with coconut chutney or any chutney of your choice
NOTES
- do not over cook the ragi semiya otherwise the upma will turn out mushy
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