Recently I got Ragi Vermicelli sent by my Mom from India. It’s a very healthy and alterative way of taking it. Just followed the instruction written on the cover.

Ragi Vermicelli / Ragi SemiyaRagi Vermicelli / Ragi Semiya

Ragi Vermicelli / Ragi Semiya Upma
Prep time
Cook time
Total time
Serves: 2
  • Ragi Vermicelli - 1 pckt
  • Water - 3 cups
  • Salt - as required
Seasoning :
  • Onion - 1 no
  • Green Chili - 3 nos
  • Curry Leaves - 1 strand
  • Urad dhal - ½ tsp
  • Channa dhal - ½ tsp
  • Mustard - ½ tsp
  • Oil - 1 tsp
  1. Soak Ragi Vermicelli for about 3 min in cold water & little salt. Dont soak more than 3 min as it will get mashed up. Drain the water using food strainer. Spread this in idili cooker plates / Veg steamer and cook for about 5 min in the steam.Chop Onions and split open green chili.
  1. In a nonstick pan, heat oil. When hot, add mustard, urad dhal and channa dhal. When the mustard splutters, add green chili and curry leaves.Fry for 30 sec. Add onion & little salt. Fry this till onion is golden brown. Add the cooked Ragi Vermicelli and mix well. Add salt if required.
  1. Add tomatoes to enhance the taste.
  2. Sweet Semiya Kesari can also be prepared with this.
  3. Add coconut, sugar and cardamom to make sweet version.

(*) A healthy dinner / breakfast recipe.