Vegetable ragi semiya | Ragi vermicelli upma with vegetables

Cuisine Style: South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, Fried Egg | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

• Ragi semiya – 250 gram
• Peanuts – 15 [roasted, peeled]
• Coconut-2 tbsp [grated]
• Carrot – ½ [chopped]
• Green capsicum – 2 tbsp [chopped]
• 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
• Lemon – 1 tbsp
• Salt to taste
• Oil – 2 tbsp

Method

• Soak ragi semiya in salt added water for 3 min. Then drain water & steam in 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.
• Then add roasted peanuts and onion sauté till soft. Add coconut, carrot and capsicum sauté gently.
• Add ginger, green chilli and curry leaves.
• Add steamed ragi semiya mix well. Then add lemon juice and salt mix well.
• Then add coriander leaves & cut off heat. Serve hot with coconut chutney or pickles, chips.
  

Vegetable ragi semiya

Ragi vermicelli upma