Coconut ragi semiya upma, Coconut ragi vermicelli upma


Coconut ragi semiya upma By


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 3 | Take with: Chutney, Kurma, Pickle, chips | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

  • Ragi semiya – 200 gram
  • Coconut – 1 cup
  • Onion – 1 [sliced]
  • Tomato – 1 [chopped]
  • Ginger – 1 tbsp [chopped]
  • Curry leaves – 1 spring
  • Coriander leaves – 1 spring
  • Green chilli – 1 [slit]
  • Mustard seeds – 1 tbsp
  • Urad dal -1 tbsp
  • Bengal gram – 1 tbsp
  • Coconut oil – 1 tbsp
  • Oil -2 tbsp
  • Salt to taste

Preparation

  • Soak (till ragi sink completely) ragi semiya in salt mixed water for 3 minutes and drain the water.
  • Steam it in a idli cooker about 5 minutes and spread it in a plate.
  • Heat oil in a pan then add mustard seed & let it splutter.
  • Add bengal gram, urad dal and chopped onion & ginger sauté till soft. Add tomato saute till soft.
  • Add curry leaves, and green chilli sauté gently. Then add coconut sauté.
  • Add steamed ragi semia, salt & coconut oil mix gently.
  • Turn off flame then garnish with chopped coriander and serve hot with pickle or chutney

Note

  • Don’t soak ragi semiya more than 3 minutes

Tip

  • Add Jaggery, grated coconut, cardamom powder for sweet ragi semiya

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