Ragi Vermicelli Upma | Ragi Semiya Upma | Sevai Upma Recipe


Ragi Vermicelli Upma | Ragi Semiya Upma | Sevai Upma Recipe

Ragi Vermicelli Upma - Ragi Semiya seasoned and cooked with vegetables and grated coconut makes up a great breakfast.



Eating ragi regularly is a healthy eating habit which promotes natural weight loss. Its a good gluten vegan source of protein and calcium. And has least content of fat. As ragi is easy to digest, it is also given as baby food.

This is a simple, easy recipe which can be made in a jiffy, with few variations. You can prepare this by just adding some seasoning or  by adding coconut or even few vegetables cooked with it tastes great.

Now let's see how to make Ragi Semiya or Ragi vermicelli upma with step by step photos.

  1. Soak a packed of ragi vermicelli in enough water along with some salt mixed in. Let this sit for about 5 minutes.   

  2. Filter the water and steam it for about 5 minutes.
  3. In a separate pan, heat oil. Splutter mustard seeds, curry leaves, black gram, green chillies and chopped onion. Saute for 2 minutes.  

  4. Add the steamed ragi semiya to the pan. Add salt and mix well. Cook it for another 5 minutes. Add grated fresh coconut and turn off the flame.
Ragi Vermicelli Upma | Ragi Semiya Upma | Sevai Upma Recipe


Ragi Vermicelli Upma | Ragi Semiya Upma | Sevai Upma Recipe


Prep Time: 5 minutes


Cook Time: 15 minutes


Servings:



Measurements used:- 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 mL

Ingredients:

1 packet Ragi Semiya Anil ragi
1 nos Onion medium
1 tbsp black gram
1/2 tsp Mustard seeds
1 spring Curry leaves
2 nos Green chilly big
1/3  cup Grated coconut can little more
1/2 tsp  Salt
Water as required

Instructions:

  1. Soak a packed of ragi vermicelli in enough water along with some salt mixed in. Let this sit for about 5 minutes.  
  2. Add the steamed ragi semiya to the pan. Add salt and mix well. Cook it for another 5 minutes. Add grated fresh coconut and turn off the flame.
  3. Filter the water and steam it for about 5 minutes. In a separate pan, heat oil. Splutter mustard seeds, curry leaves, black gram, green chillies and chopped onion. Saute for 2 minutes. 
  4. Add the steamed ragi semiya to the pan. Add salt and mix well. Cook it for another 5 minutes. Add grated fresh coconut and turn off the flame.





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