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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 Semiya

Ragi Vermicelli / Ragi Semiya

Ragi Vermicelli / Ragi Semiya Upma
 
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Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
Instructions
PREP:
  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.
COOKING:
  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.
TIPS:
  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.