Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

Monika Manchanda

June 14, 2018

11009 Ratings

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:4 Servings

Meal:South Indian Breakfast

Cuisine:South Indian Recipes

Ragi Vermicelli/Semiya Recipe is a super healthy breakfast option, especially for those who enjoy hot, savoury breakfasts to start the day. Ragi as you know, is a super food, and in my home we try and incorporate it in our food in as many ways as possible.

This Ragi Vermicelli Recipe is one of the most delicious ways to include Ragi into your diet. Perfect for breakfast, a kiddie snack box or an after school snack, or even evening tiffins for adults and kids alike, it is made even healthier with the addition of vegetables. Ragi Vermicelli tends to get mushy very soon after it is cooked,

Serve this Ragi Vermicelli with some Coconut Chutney and a hot cup of coffee or tea to set you off on a right note!a

Some other hot, savoury breakfasts that you might enjoy trying are Gluten Free Ragi Roti, Broken Wheat Upma, Medu Vada in Sambar and Gothumai Dosa.

Serve this Ragi Vermicelli with some Coconut Chutney and a hot cup of coffee or tea to set you off on a right note!a

Some other hot, savoury breakfasts that you might enjoy trying are Gluten Free Ragi Roti, Broken Wheat Upma, Medu Vada in Sambar and Gothumai Dosa.

Ingredients

1-1/2 Rice Vermicelli Noodles (Thin)

1 Onion, sliced

1/2 Carrots (Gajjar), chopped

1/3 Green peas (Matar)

2 Green Chillies

1/4 Asafoetida (hing)

1 Mustard seeds (Rai/ Kadugu)

1 White Urad Dal (Split)

1 Ghee

1 Curry leaves

Salt, to taste

1 Lemon juice

Instructions for Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.

Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.

Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.

Saute for 1 minute or so till the urad dal is slightly browned.

Then, add onions and fry till translucent and soft.

Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.

Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.

Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast.