Coconut ragi semiya upma, Coconut ragi vermicelli upma

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