Ragi semiya upma, Ragi vermicelli upma, Ragi Semia Upma

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 3 | Take with: Chutney, Kurma | Type: Breakfast or Dinner, Easy diabetic recipes, Weight loss recipes

Ingredients

• Ragi semiya - 250 gram
• Onion - 1[finely chopped]
• Green chilli - 1
• Curry Leaves - 1 spring
• Ginger  [ Grated ] - 1 tbsp
• Mustard seeds - ½ tsp
• Bengal gram - ½ tbsp
• Urad dal - ½ tbsp
• Coriander [ Chopped ] for garnishing
• Oil - 2 tsp
• Salt to taste
• Water as required

Preparation

• Soak (till ragi sink completely) ragi semiya in salt mixed water for 3 minutes and drain the water
• Steam boil in a idli cooker about 5 minutes and spread it in a plate
• Heat oil in a pan then add mustard seeds once mustard seeds crackled add bengal gram, urad dal and chopped onion sauté well. Once onion is turned light brown add ginger, curry leaves, and green chilli sauté gently
• Add ragi semia and salt mix well gently. Turn off flame then garnish with chopped coriander  and serve hot with coconut 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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