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Sunday, June 4, 2017

Ragi Vermicelli Upma

Ragi - Finger Millet
Upma- A south Indian savory breakfast usually made with semolina with a thick porridge like consistency.

Ragi aka finger millet is a whole grain which is beneficial when included in any one's diet, especially the diabetics. This upma uses the vermicelli made with finger millet and whole wheat flours. Unlike the wheat vermicelli which is cooked in boiling water, this vermicelli is soaked in cold water for a few minutes, drained and then steamed.

Ingredients: (Yield 2 servings)
2 cups ragi vermicelli
1 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. skinned black gram / urad dal
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
2 green chillies, finely chopped
10 - 12 curry leaves
1 big onion, finely chopped
1 tomato, finely chopped
Mixed vegetables *
1 tsp. salt
* I used frozen carrot and peas. Finely chopped potato, beans and chayote can also be used.
Method:
* Heat oil in a pan and split chickpeas, skinned black gram, mustard seeds and cumin seeds. When the split chickpeas start to turn golden brown, add green chillies and curry leaves. Saute for few seconds and add onion. If using any chopped fresh vegetables, it is time to add them too. Stir intermittently and cook covered on low flame until the onion (and vegetables) turns soft. Next add tomatoes, salt and frozen vegetables if using. Cook until the tomatoes turn soft and mushy.
* Soak the ragi vermicelli in cold water for 3 minutes such that all the vermicelli strands are immersed completely in water. Soak for not more than three minutes. Drain the vermicelli completely after three minutes.
* Add vermicelli to the onion - tomato mixture and cook covered on low flame for about 8 to 10 minutes. Serve warm with chutney.bmlogo
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.

Comments

10 comments:

vaishali sabnani said...

Ragi vermicelli is new to me , never seen it ! Did you buy it in India?
The Upma looks so good , healthy and colourful too .

Priya Suresh said...

Such a nutritious and healthy upma to have anytime of the day na. Lovely presentation there.

Gayathri Kumar said...

I failed horribly at an attempt to make this. Yours has come out perfect. A great dish for all upma lovers..

Harini R said...

Good one. I loved this ragi vermicelli upma a long time back and your post just reminded that I haven't bought ragi vermicelli in a long time.

Jyoti Babel said...

another interesting recipe.. i hv never spotted ragi vermicilli anywhere..

rajani said...

I haven't tried ragi a lot in our diet. I am glad you are using it a lot in yours. Good choice for a week night meal or breakfast.

Srivalli said...

Such a fantastic upma Suma..I so want to make it but no takers..so must make it for myself someday!

Pavani N said...

I have a packet of ragi semya, will have to make this dish very soon.

Mayuri Patel said...

I use a lot of rage flour in my diet. Would love to try rage vermicelli. The preparation looks so tempting.

Priya Srinivasan said...

Love the upma, light and delicious meal anytime! i sometimes make this for my lunch too, i pair it with a mild raita, for a complete meal! :)