Raw mango ragi semiya | Mango finger millet vermicelli

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 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 well

Mango ragi vermicelli