I had this ragi vermicelli upma for the first time at my mom’s place when I was pregnant. We generally prepare semiya/vermicelli made from maida/Wheat. But this one is a healthy replacement..Taste wise no compromise too. When I had gestational diabetes during my pregnancy, my doctor advised me to eat less rice. So my mom used to make this ragi semiya upma for breakfast. Its very easy to make and weight watchers should include this in their diet. Its a tummy filling dish..The sweet version is for kids..I am sure they will like it..:) Friends, do try this ragi semiya upma and share your feedback with me.
Ingredients
FOR SWEET VERSION:
- Ragi vermicelli – 1 packet (I used ANIL brand)
- Sugar – 2 – 4 tsp (adjust)
- Cardamom – 2 pods (Powdered)
- Grated coconut – 1 tbsp
HOW TO MAKE RAGI SWEET SEMIYA:
- Soak ragi vermicelli in plain water for 3 mins with little salt. Don’t soak more than 5 mins because it will become gooey.
- Drain the water completely and steam cook the vermicelli using idli plates..
- Cook for 5-7 mins. Remove and let it cool.
- Then take cooled vermicelli in a bowl and add the remaining ingredients.
- Mix it well..and serve !!
Ingredients FOR SPICY VERSION:
- Ragi vermicelli – 1 packet
- Big onion – 1 no (finely chopped)
- Green chilly – 1-2 nos (slit cut)
- Curry leaves – a sprig
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Channa dal – 1 tsp
- Oil – 1 tsp
- Lime juice – a few drops
- Salt – as required
HOW TO MAKE RAGI SEMIYA UPMA:
- Follow the steps 1-3 given in the sweet version.
- Heat a kadai with a tsp of oil and add the mustard seeds. Once it starts to pop,add the urad dal, chnna dal, big onion , green chilly and curry leaves.
- Saute it well..Then add the steamed vermicelli and toss it well. Adjust the salt. Sprinkle little water if needed. Cover cook in low flame for 5 minutes. Switch off.
- Remove from the flame and add the lemon juice. Mix well and serve hot !!
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