Today’s recipe is the healthy Ragi Semiya or Ragi Vermicelli Upma recipe. To be honest, I hate any kind of upma but somehow these variety and healthy semiya upmas like this Ragi Semiya Upma have escaped my wrath. Given the fact that is super easy to prepare and very healthy too, this Ragi Semiya Upma stands top on my list when I am confused with choices for dinner. I have been married into a family where everyone loves Upma and can have it daily, this Ragi Semiya upma is my saviour. I used to face a lot of difficulty in getting the right texture initially, however after repeated attempts, I get the perfect texture for this Ragi Semiya Upma these days.
As already mentioned in the About me section of the blog, I never knew cooking before getting married and my mother in law is the one who trained me in all basic aspects of cooking. This Ragi Semiya Upma recipe is also something that I learnt from her. The beauty of this recipe is that it can be followed for all other millet semiya or vermicelli packets that are available in the market these days. We usually purchase Anil brand of Ragi Semiya (from bigbasket) and other semiya varieties and I should say it is by far the best brand that I have used producing consistent results each time.
The recipe that I have posted here is a savoury version of the Ragi Semiya Upma. However, a sweet version can also be prepared and I promise I will post it very soon. Before we move on the recipe, I would like to share the health benefits of Ragi as far as I know. People say Ragi or Finger Millet is a very rich source of Calcium and can also be used to replace milk and other dairy products. I would say it is a wonder grain indeed and highly recommended for kids in the form of porridges. Below are a few other health benefits of this wonder grain:
- Helps in Controlling Diabetes
- Reverts Skin Ageing
- Battles Anemia
- Relaxes the Body
- Helps in Weight Loss
I also make Ragi Dosa very often apart from this Ragi Semiya Recipe.
Preparation Method of Ragi Semiya Upma
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ragi Semiya: 270 gms or 11/2 packets of Anil ragi Semiya
Water: as required
Onions: 2 medium sized
Green Chillies: 3
Salt: as required
Gingelly Oil: 3 tsp
Oil for tempering: as required
Mustard Seeds: 1 tsp
Curry Leaves: a few
1. Soak Ragi Semiya with enough water for exactly 3 minutes. Drain the water and remove the semiya. Do not squeeze the semiya at any cost.
2. Steam the soaked semiya in an idli pot for around 10 minutes on high flame.
3. Meanwhile, heat oil in a pan. Temper mustard seeds and curry leaves.
4. Add the chopped onions, chillies and saute till the onions turn golden brown.
5. Now add the steamed Ragi Semiya and mix carefully such that it does not turn mushy.
6. Finally add required salt.
7. Drizzle gingelly oil and mix well.
8. Serve hot with onion chutney or sambar.
1. Soaking time is very important. Make sure you do not soak it for more than 3 minutes as the texture will be lost. Also, do not squeeze water from the semiya. Draining the water completely should be enough.
2. I usually steam the semiya in an idli plate covered with a wet cloth(just wet and not dripping with water). This way, the semiya does not stick to the idli plate.
3. Mixing the semiya is also very important to get right texture.
4. You could also add salt in the soaking stage. However, we prefer it this way.
5. The last drizzle of gingelly oil adds an extra flavour to the recipe. So, please do not skip it.
6. You could also add some urad dal and channa dal for tempering if you wish to.