Ragi Pachchai Maa Puli Upma Recipe - Ragi Flour Upma Recipe

Vijaya Venkatesh

April 1, 2019

6063 Ratings

Time:Prep: 10 M|Cook: 15 M|Total: 25 M

Makes:2 Servings

Meal:Indian Breakfast

Cuisine:South Indian Recipes

Pachchai Maa Puli Upma is an heirloom recipe of Tamilnadu and generally prepared in tamilian homes. This upma is traditionally made of raw rice flour, sour curd, curd chili/mor milagai along with seasoning of mustard, chana dal, urad dal, asafoetida, green chillies, ginger and curry leaves.

Traditionally rice flour is first mixed with the sour curd and after seasoning, cooked on a medium heat to get the grainy consistency. We have used Ragi flour here, but you can also use the combination of millet flour to make this upma. This is served as an evening tea time snack or sometimes as morning breakfast and makes a great diabetic breakfast or a diabetic snack.

Did you know: Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.

Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack.

If you like this Pachchai Maa Puli Upma Recipe, you can also try other Upma recipes such as

Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack.

If you like this Pachchai Maa Puli Upma Recipe, you can also try other Upma recipes such as

Ingredients

For the upma batter

1 Ragi Flour (Finger Millet/ Nagli)

1 Curd (Dahi / Yogurt), beaten

Salt, as required

For seasoning

1/2 Mustard seeds (Rai/ Kadugu)

1 White Urad Dal (Split)

Asafoetida (hing), a pinch

3 Green Chillies, chopped

1/2 Ginger, chopped

1 Curry leaves, chopped

4 Ghee

1 Curry leaves, chopped

Oil, as required for seasoning and making the upma

Instructions for Ragi Pachchai Maa Puli Upma Recipe - Ragi Flour Upma Recipe

To begin making the Ragi Pachchai Maa Puli Upma recipe, make a thick batter out of ragi flour, salt and beaten curd in a bowl.

The consistency of the batter should be that of an idli batter. If needed add little water to get the thick pouring consistency. You will need approximately 3/4 to 1 cup of water.

Heat a pan/kadai and add ghee. Do the tempering of mustard, urad dal, green chillies, ginger, asafoetida and curry leaves. Allow the urad dal to turn golden brown and crisp.

Transfer the Ragi Pachchai Maa Puli Upma batter to the pan with the tempering and cook till it absorbs all the moisture and becomes grainy and little crispy. Cook on medium heat. It takes about 3 to 4 minutes for it to become grainy and cooked.

If you feel the Ragi Puli Upma is too dry, you can sprinkle some water and cook it further. Keep the pan covered and mix a couple of times in between and serve the Pachchai Maa Puli Upma immediately.

Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack and makes a great indian diabetic breakfast too!