Raw mango ragi semiya | Mango finger millet vermicelli


Raw mango ragi semiya


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

Ingredients

  • Ragi semiya – 200 gram
  • Raw mango – 1 [grated]
  • Onion – 1 [sliced]
  • Green chilli – 1 [sliced]
  • Ginger – 1 tbsp [grated]
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [finely chopped]
  • Mustard seeds – 1 tbsp
  • Bengal gram – 1 tbsp
  • Urad dal – 1 tbsp
  • Asafetida a pinch
  • Salt to taste
  • Oil – 2 tbsp

Preparation

  • Soak ragi semiya in salt added water for 3 min. Then drain water & steam in an idly cooker for 5 to 7 min.
  • Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram & urad dal.
  • Add onion sauté till soft. Then add ginger, green chilli & curry leaves saute.
  • Add grated raw mango sauté gently.
  • Add steamed ragi semiya & salt mix well.
  • Finally add coriander leaves & cut off heat. Serve hot with coconut chutney or pickles, chips.

Note

  • Don’t soak ragi semiya more than 3 minutes

Tip

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

Steamed ragi semiyaSteamed ragi semiya

Heat oil in a pan, add mustard, bengal gram, urad dal, green chilli, onion, ginger, curry leaves, & grated mango saute then add steamed semiya mix wellHeat oil in a pan, add mustard, bengal gram, urad dal, green chilli, onion, ginger, curry leaves, & grated mango saute then add steamed semiya mix well

Mango ragi vermicelliMango ragi vermicelli


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