Ragi Semiya Upma Recipe

I was so happy I had stock of a pack of Ragi vermicelli or semiya in my pantry this morning. I could quickly Make the ever so easy upma with it. For those who don’t know about this wonder grain Ragi, Ragi is a millet which sadly is a little forgetten even in India.
Sharing some facts and benefits of Ragi below,

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Ragi is actually a grain that is consumed in southern part of India and is Gluten free !
It is rich in fibre and also is usually nutritionists in India suggest to eat it to control diabetes and also for those who want to shed some weight note this point.
Ragi is one of the best sources of dairy free calcium so if you are looking for a vegan alternative this is your thing !
Ragi is rich in Iron and hence keeps anemia away.
Not to forget it is one of the first foods of babies in India as it is a power house of many other micro nutrients as well. And there is many more benefits of having Ragi in our meals, P.S I am not a nutritionist and all these information is available on the internet and so I have heard from my parents and relatives through their wisdom. happy to share little I have heard of !!

Now lets see how to make this simple and quick Ragi Semiya recipe.

Ragi Semiya

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine Indian

Servings 3 people

Equipment

Pan with a lid, Pot to boil the water, chopping board, knives and a slotted spoon

Ingredients

180 gm Ragi Semiya
2 liters Water (to boil)
1 medium sized Onions
2 tsp Oil
Salt (as required)
1 long Green chilli
1 tsp Mustard seeds
1 tsp Broken urad dal
1 tsp Cumin seeds
a few Curry leaves (optional)
Corriander leaves (for garnish)

Instructions

Bring a big pot of water to boil and once it boils add a pack of ragi semiya and add it to the boiling water and turn off the heat. Let it stay in the hot water for 3 mins, Move it around with a spatula to ensure all the semiya absorbs the water.
After 3 minutes, quickly remove the ragi semiya with a slotted spoon draining all the water and keep it aside.
Now heat a pan and add oil to it. Once Hot, add mustard seeds, allow it to crackle and once it crackles, add cumin and urad dal.
Next add finely chopped onions, curry leaves,add green chilli and sauté them well. Add salt and sauté until onions turn soft and translucent.
Next add in the Ragi semiya that we re hydrated in hot water.
Toss it well to mix the ragi semiya well int the onions and other ingredients on the pan, add salt for the ragi semiya and mix it well.
Cover with lid and let it steam for 5 minutes. Stir it once in between and when the ragi semiya is no more wet at the same time is soft and fluffy. It is ready.
Serve it hot with pickle and youghurt for break fast.