Ragi Semiya Upma (Red millet Vermicelli Upma)

Ragi/Finger millet is poorman's grain earlier.But now it had changed the other way round.Ragi had become a part of the meal for most of the people who are diet conscious.Ragi have low glycemic index and have more fiber content.More over they are slow to digest and hence it will not make u feel hungry for longer time period.

 

Now a days readymade ragi Vermicellis are available at all shops.Earlier my mom used to mix ragi flour with wheat flour and make Ragi Idiyappams out of it.You can either try making the sevais at home or make use of the readymade ragi Vermicellis.

 

It is very handy and heart filling breakfast for a busy morning.I make 2 versions of it.The spicy one and a sweeter version .My kids love the sweeter version of mixing sugar and  grated coconut to it.It is a nutritious breakfast to start with!!

 

The recipe that I had mentioned here is the one that was printed at the back of Anil Ragi Semiya's Pack.

 

Ragi is very good for weight control,Diabetes and more over they cool your body..

 

For the recipe please press READ MORE below..

 

INGREDIENTS:

 

Preparation Time:10 minutes

Cooking Time:5 minutes

Serves:4

 

1 Packet of Ragi Vermicelli(I used Anil Brand)-180g

2 Nos. of Onion chopped finely

3-4 Nos of Green chillies

Salt to taste

1 Tbsp Grated coconut(Optional)

1 Tbsp of chopped cashewnuts(Optional)

 

To Temper:

1 Tbsp of oil

1 Tsp of mustard Seeds

1 Tbsp of Bengal gram/Channa Dhal/kadalai paruppu

1 Tsp of Urad Dhal

2 Strands of Curry leaves

 

PROCEDURE:

 

In a bowl take about 2 litres of water.Add required quantity of salt to it.Add vermicellis to the water.Soak it for 1-2 minutes.Don't soak it for more than that or else the vermicelli will become very sticky.

 

 

Then drain off the water.Just squeeze the vermicellis.Steam cook it for 5-8 minutes till it gets cooked.Keep it aside and so that it turns cool

 

 

In a Pan add oil and heat it.

To it add items mentioned in "To Temper" list.

Then add green chillies(slitted vertically),onions and saute it well.

 

 

Then to it add steamed vermicellis and mix well.Add salt if necessary and mix well.

Finally add grated coconut if u need and mix well.

 

 

 

HANDY TIPS:

 

• U can add grated coconut finally to enhance the taste.
• Don't soak vermicelli for longer hours or else it will become sticky.
• Instead of readymade vermicelli u can also use homemade ragi Idiyappams.
• The entire procedure is described at the back portion of  Anil Ragi Semiya's Packet.
• Instead of tempering, u can add sugar,grated coconut and mix well to make a sweeter version of it.