Ragi Semiya Upma Recipe | How to make Ragi semiya Upma recipe | Startup Cooking

RAGI SEMIYA UPMA RECIPE | 

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Ragi semiya Upma 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.

Upma is a one pot dish made with some tempering ingredients like onion, green chilli, curry leaves, mustard seeds and Urad Dal. It can also be made of rava, vermicelli, poha, sabudana, oats and other millets. Ragi semiya Upma can be served as evening snack also. This recipe goes well with coconut chutney, peanut chutney, sugar or pickle.

To make this ragi semiya upma I have used Sri Ganeshram's 777 brand. Any variety of vermicelli can be used for this recipe. Ragi has rich in fiber, high in iron and calcium content and also gluten free. It helps in strengthening bones in kids and it has lots of health benefits and prevents obesity. This is a perfect healthy nutritious breakfast for kids. This upma can be made in less than 25 minutes.

Follow my step by step photo recipe to prepare Ragi Semiya upma. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

Ragi Recipes

• ragi murukku
• ragi biscuit
• ragi semiya upma
• ragi ladoo
• ragi koozh
• ragi adai with drumstick leaves

RECIPE FOR RAGI SEMIYA UPMA

Coarse       : Breakfast / Evening Snack

Cuisine      : South India

Author       : Jayashree Karthik

Prep Time  : 10 min

Cook Time : 15 min

Total Time  : 25 min

INGREDIENTS

• 2 cup Ragi semiya / vermicelli

• 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 chili - 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 idly plate

• steam the ragi semiya for 5 minutes

• once cooked, transfer the ragi semiya into a broad plate and spread evenly

• now heat oil in a pan

• splutter 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 onions turn transparent

• add salt and steamed ragi semiya

• mix well

• 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

Ragi Semiya Upma with Step by Step 

Photo Recipe

soak ragi semiya in water for 3 minutes

drain the water completely using the strainer

place the ragi semiya in steamer or idli plate

steam for 5 minutes

steamed ragi semiya ready

transfer into broad plate and cool down the semiya

heat oil in a pan

splutter with mustard seeds and Urad Dal

add hing, curry leaves, green chillies and ginger, saute for few seconds

add thinly sliced onion

saute well until it turns transparent

add salt and steamed ragi semiya, mix well and cook for another 5 minutes

Ragi Semiya Upma