Finger Millet Vermicelli UpmaEasy and quick South Indian breakfast prepared from Ragi vermicelli.
Preparation Time : 5 mins | Cooking Time : 15 mins | Yields : 2
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Ragi Vermicelli : 200 gms
Oil : 1 tbsp
Mustard : 1/4 tsp
Channa Dal | Kadalai paruppu : 1 tsp
Urad Dal | Ulutham paruppu : 1 tsp
Curry Leaves : 3 to 5
Green Chilli : 1
Red Chillies : 2
Ginger paste or Ginger finely chopped : 1 tsp
Onions chopped : 1/2 cup
Salt : As needed
Coriander Leaves finely chopped : For Garnishing
Shredded Coconut : 1 tbsp
1.Take 2 litres of water, add salt and soak ragi vermicelli for 1 minute. Completely drain off water and steam cook soaked ragi vermicelli in steamer or idli pan for 5 mins. Heat Oil in a pan. Add mustard and allow it to splutter. Add channa dal, Urad dal, curry leaves, red chillies and Green chilli.
2.Once the dal's turn golden color, add onions and ginger paste. Fry till onions turn translucent. Add cooked semiya and mix well. Switch off the stove and garnish with coriander leaves and shredded coconut.
Ragi Semiya | Finger Millet Vermicelli Upma |Kezhvaragu semiya | Millet recipes
Adjust chillies to your taste.
Adding shredded coconut is optional.
Once steam cooked, vermicelli color gets changed.Fluff it up using fork to avoid stickiness.
Don't soak vermicelli for more than a minute, otherwise it will become soggy.
Monday, November 30, 2015
Ragi Semiya | Finger Millet Vermicelli Upma
Ragi Semiya is always one an item in my grocery list. Somehow I missed posting the recipe. Ragi is rich source of Iron, calcium, fibers, proteins and other essential minerals. Ragi is easy to digest and helps in losing weight. Ragi Semiya can be served for breakfast or evening snacks. I added shredded coconut to this semiya to make it more appealing to my kids. I simply followed the instructions given in the back of the semiya packet. Please check below for step by step instructions and pictures for preparing South Indian Ragi Semiya | Finger Millet Vermicelli upma.