Ragi Semiya

Ragi Semiya

Ragi Semiya

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast
Cuisine Indian
Servings 3 people


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


  • 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)


  • 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.
Keyword diabetic friendly, Ragi, Ragi Recipes, Semiya upma, Upma Recipes