Ragi Semiya Upma | How to make Ragi Vermicelli Upma | Healthy Ragi Recipes | Easy Ragi Recipes

I am not a big fan of ragi flour dishes  other than Ragi Koozh. Actually I have a love hate relationship with Ragi. Sometimes I start cooking Ragi Dosa, Ragi upma, Ragi Puttu etc... and after sometime I start hating it. I don't why. Poor Ragi. Now again I started my liking towards Ragi and planned to prepare different recipes using this ingredient. So I start with this easy and spicy Ragi Semiya Upma. 

Other Breakfast recipes for you to check
Banana Kuzhipaniyaram
Podi Oothappam

Quinoa Idli

Semiya Upma

Oats Rawa Dosai

Vegetable Rice Sevai Upma

Minced Poori Recipe

Ragi Semiya Upma Recipe

Preparation time: 10 min | Cook Time: 15 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients 

Ragi Semiya - 1 packet

Mustard seeds - 1/5 tsp

Urud dal - 1/4 tsp

Channa dal - 1/2 tsp

Curry leaves - 1 spring

Onion - 2 small sized (chopped finely)

Green chillis - 3 (chopped finely)

Ginger - 1/2 inch (chopped finely)

Garlic - 4 to 5 cloves ( chopped nicely )
Hing - 1/4 tsp

Salt - as per taste + 3/4 tsp while cooking the semiya

Coriander leaves - for garnishing 

Method

1. Add the uncooked Ragi Semiya to a big bowl and add 3/4tsp of salt. Add the boiling water, till it covers the Semiya fully. 

2. Now close the vessel and let it rest for 5 min. Leave it only for 5 min otherwise it might become so mushy. (Or check the instructions given in the packet)

3. Filter the content and keep aside. Now transfer the content to the Idli plates and steam cook for another 5 min as we cook the idlis. 

4. Remove from the idli cooker and allow to cool down. 

5. Now in a pan, add oil and when hot add the mustard seeds. When it splutters add the Urud dal, channa dal and curry leaves. When they turn light brown, add the onion, ginger, garlic and green chillies. Fry them nicely till the onions become translucent. Now add the cooked semiya.

6. Keep mixing the semiya till it gets mixed fully with other ingredients. This takes just 2 to 3 min.

7. Garnish with coriander leaves and serve hot with groundnut chutney.

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How to make Semiya Upma (Vermicelli Upma) | Breakfast Recipes | Upma Recipes

Vegetable Semiya Upma or Vermicelli Upma is one of a popular and easy to do breakfast recipe in TamilNadu, when u got bored of the usual Idli, dosa or pongal. Vermicelli is similar to pasta kind of a dish. During my childhood days I do not eat dishes prepared with Semiya except semiya payasam. My friend compelled me to try when I went to her house and after the taste I started liking it and now it is one of our regular breakfast item. 

How to make Vegetable Semiya Upma Recipe

Preparation time: 15 min | Cook Time: 10min | Serves:3
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Ingredients 

• Semiya/vermicelli - 2 cups
• Water - 4 cups
• Mixed Veggies - 1 cup ( carrot, beans, cauliflower, peas, potato)
• Oil - 1 tsp
• Mustard - 2 pinch
• Black gram - 1/2 tsp
• Bengal gram - 1 tsp
• Green chillies - 2 or 3
• Onion - 1
• Garlic - 3 pods (finely chopped)
• Curry leaves - few
• Cashews - few ( optional )
• Ghee - 1 tsp ( optional )

Method
1. Take 2 cups vermicelli.

2. Dry roast the vermicelli till they become nice golden brown. ( you can skip it if your vermicelli is already roasted).

3. Chop the garlic, onions and green chili and the other veggies into fine pieces.

4. In a kadai add oil and throw in the mustard seeds, urad dal, channa dal, chilies and the curry leaves.

5. When the mustard splutter and the dals turn nice golden brown colour, add the garlic and fry for a min.

6. Add the chopped onions and Saute till it turns pink.

7. Add in the veggies now and sauté it.

8. Add the salt and turmeric powder. Mix well.

9. Now add the water and let the veggies get cooked. (3/4th cooked)

10. Now add the roasted vermicelli and give a stir keeping the flame low.

11. Allow to cook.

12. Check whether the upma is ready by taking little vermicelli and slightly smash by fingers and if they broken, it means it is cooked.  Switch off the flame.

13. Add ghee and give a light stir.

14. Serve hot with any chutney or pickle.

15. We had it with pottukadalai chutney. 

Note:

1. You can add any veggies of your choice. 
2. If you like you can roast few cashews in ghee and add it to make it rich. 
3. Adding ghee is optional, but it tastes great when added. 

You can check other upma recipes below
Idli Upma
Aval Upma
Vegetable Rice Sevai Upma
Crab upma

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Vegetable Rice Sevai Upma

Ingredients

• Rice Sevai - 2 cups
• Carrots - 1/4 cup (small pieces)
• Peas - 1/4 cup
• Corn - 1/4 cup
• Raw Mango - 1/4 piece (grated or cut into thin lengthy pieces) (optional)
• Green Chillies - 3 (chopped finely)
• Urud dhal - 2 tsp
• Bengal gram dhal - 2 tsp
• Mustard - a pinch
• Salt - as per taste
• Oil - 3 to 4 tsp
• Curry Leaves - few
• Coriander leaves - few for garnishing
• Hot water - 3 cups
  
  
  

Method

• In a large bowl, add little salt and rice sevai and pour the hotwater on it till it gets soaked well and cover with a lid and leave it for 4 to 5 mts.
• It becomes soft and filter the water from it and keep the rice sevai aside.
• In a pan, add oil, mustard, urud dhall, bengal gram dhall and fry for few minutes.
• Add curry leaves and green chillies to it.
• Now add the vegetables - carrot, peas and corn and fry them nicely.
• After the carrot becomes soft, add the grated mango pieces and just fry for an minute.
• Mix the rice sevai now with this and mix well and cook for few minutes adding salt.
• Garnish with coriander leaves and serve hot.

Note:

• Adding mango is optional.
• Do not add the mango pieces along with other veggies, since it gets cooked easily and you cannot get the crunchy taste.
• You can add any veggies of your choice.

Sending this to Food palette series event

Aval Upma (Poha Upma/ Rice Flakes Upma)

Ingredients

• Aval/Rice flakes/Poha - 1 cup
• Hot water - 1 cup
• Mustard - a pinch
• Urud dhal - 1/2 tsp
• Channa dhal - 1/2 tsp
• Green Chillies - 2 to 3 (Chopped finely)
• Onion - 1 (Chopped finely)
• Turmeric powder - 2 pinch (Optional)
• Curry Leaves - few
• Coriander leaves - few
• Oil - 2 to 3 tsp
• Salt - as per taste

Method

• In a bowl, put rice flakes and pinch of salt and pour the hot water. 
• Keep it just for 1 minute.
• Filter the water out and keep the rice flakes alone separately so that it dries.
• Meanwhile, in a pan or kadai, add the oil, and when it is hot, add the mustard seeds, dhalls, green chillies, curry leaves and onion and saute till the onion becomes tender.
• Now add in the rice flakes and mix well, by adding the turmeric powder and salt.
• Garnish with coriander seeds and serve hot.

Notes:

1. You cannot use the very flattened rice flakes, as it get dissolved in hot water.
2. Try to use a thicker rice flakes

Idli upma

Ingredients

• Leftover idli's or fresh idlis - 5
• Onion - 1 (chopped nicely)
• Cloves - 4
• Cinnamon stick - 2" crushed into small pieces
• Oil -  1 tsp
• Mustard seeds -  a pinch
• Cumin seeds - a pinch
• Ulutham paruppu (urud dhall) - 1/2 tsp
• Kadalai paruppu (Channa dhall) - 1/2 tsp
• Turmeric powder - 3 pinch
• Green chililes - 4 ( cut into small pieces)
• Salt as per taste
• Curry leaves - few
• Coriander leaves - few

Method

• Make the idli's into small pieces.
• In kadai, add oil, mustard seeds, cumin seeds, urud dhall, channa dhall.
• When the seeds splutter, add the green chillies, curry leaves, coriander leaves and idli and fry for 3  mts.
• Now add the Turmeric powder, salt and fry for another 3 to 4 mts.
• Serve hot.

Simple Upma

Ingredients

• Semolina - 2 cup
• Water - 5 cups
• mustard seeds - 1 pinch
• urud dhall - 1/4 tsp
• toor dhall - 1/2 tsp
• onion - 1 (cut into small pieces)
• garlic - 6 ( cut into small pieces)
• green chilli - 2 (cut into small pieces)
• curry leaves - few
• coriander leaves for garnishing
• salt for taste
• oil - 2 tsp
• ghee - 1 tsp

 Method  

• In kadai, fry the semolina till little brown and keep it aside. 
• In another kadai, add oil, mustard seeds, urud dhall, black gram dhall, onion, garlic, green chilli, curry leaves and saute till the onions becomes brown colour. 
• Now add the water and salt. 
• While it is boiling, add the fried semolina, little by little and cook for 5 mts. 
• Check for seasoning and add the ghee. 
• Garnish with coriander leaves and serve hot.