Ragi Semiya Upma (Finger Millet Vermicelli)
Ragi semiya upma is a light, savoury South Indian breakfast made with finger millet vermicelli that is soaked, steamed and tossed with a simple tempering of mustard, dals, onion, green chilli and curry leaves. A filling millet breakfast that suits weight-loss and diabetic-friendly meal plans.
Ingredients
- 3 cups ragi semiya (finger millet vermicelli)
- water (to soak)
- salt (as required)
- oil (as required)
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal (split black gram)
- 1/2 tsp chana dal (split chickpeas / kadala paruppu)
- 1/4 cup onion (finely chopped)
- 2 green chillies (chopped)
- curry leaves (a few)
Instructions
- Take water in a large bowl, add salt and stir until it dissolves.
- Add the ragi semiya to the salted water and mix gently with your hand so all the strands are wet. Let it soak briefly until the strands soften slightly.
- Drain the water completely and spread the soaked semiya loosely on a greased steamer or idli plate.
- Steam for about 10 minutes. Remove, let it cool for a minute and gently fluff the strands apart with your fingers.
- Heat oil in a kadai. Add mustard seeds, urad dal and chana dal and let them splutter and turn light golden.
- Add the chopped onion, green chillies and curry leaves with a little salt and sauté until the onion is soft.
- Add the steamed ragi semiya and toss gently until everything is well combined and heated through.
- Serve hot as a breakfast or light dinner.
Video
Notes
🥗 Nutrition per serving (approx.): Calories 370 kcal | Protein 10 g | Carbohydrates 70 g | Fat 6 g | Fibre 4 g
- Do not over-soak the semiya or it can turn mushy; drain as soon as the strands soften.
- Salt is added to both the soaking water and the tempering, so taste before adding more.
- Fluff the steamed semiya with your fingers so the strands stay separate.
- Nutrition values are approximate estimates per serving.
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