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.
This post goes to Blogging marathon #77 under the theme "Whole Grains". Check out the page to read what other marathoners are cooking.

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