Ragi Vermicelli Recipe (Ragi Semiya)
Ragi Vermicelli (Ragi Semiya) is a prominent South Indian breakfast recipe made with finger millet vermicelli. It is easy to make and fills you enough to begin your day. Use my easy recipe to make it for yourself.
If you like to include ragi millet in your daily routine, here are some more recipes to try: Ragi Idli, Ragi Soup, Ragi Malt, Ragi Kanji, and Ragi Banana Pancakes.
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Breakfast is my most important meal, and lately I’ve been trying to include millets in my meals. A few days ago, I found ragi vermicelli on Amazon and immediately ordered a packet to give my regular vermicelli semiya an interesting twist. This recipe turned out pretty well, and I’m going to make it several times now.
The consistency of semiya is essential in this recipe, so the quantity of water is vital to note. If you add too much water, you will end up with a soggy, gooey semiya that is literally inedible. So follow the recipe properly and make perfect ragi vermicelli at home.
About Ragi Vermicelli
Ragi Vermicelli (Ragi Semiya, Ragi Shavige, or Ragi Sevai) is a popular South Indian breakfast recipe made with finger millet vermicelli. It is easy to make and fills you enough to begin your day. Use my easy recipe to make it for yourself.
I usually serve ragi semiya with homemade coconut chutney and a cup of South Indian filter coffee for a satisfying breakfast. You can also try it with green chutney or just as-is. It can also be packed in school or office lunch boxes very easily.
Ingredients
Ragi Vermicelli – This should be available at any Indian grocery store near you, or you can order it on Amazon.
Vegetables – You can add vegetables to bring a lot of flavor to this recipe. I use green peas, carrots, and French beans, but you can add other veggies that you like, such as mushrooms, bell peppers, capsicum, and corn kernels.
Other Ingredients – The recipe needs some pantry staples, including oil, curry leaves, brown mustard seeds, green chilies, asafetida (hing), onion, ginger, salt, lime juice, and cilantro (fresh coriander leaves). You can adjust the green chilies to suit your taste. I prefer them mild.
Some of you might be Jain, so you can avoid adding onion and ginger in your preparation.
If you have gluten-free dietary needs, skip adding hing (asafetida); the taste will still be good.
How To Make Ragi Semiya
Step 1: Heat oil in a medium-sized pan over medium-high heat.
Step 2: Once your oil is hot, add ½ teaspoon brown mustard seeds, 10-12 curry leaves, 2-3 green chilies (slit in half), and ¼ teaspoon asafetida, and let the seeds crackle for 4-5 seconds. This helps build the aroma while cooking and adds a lot of flavor.
Step 3: Now add ½ cup of chopped onions and 1 teaspoon of grated ginger and cook for about a minute.
Step 4: Add the cut veggies you have prepared for this recipe. In my recipe, I added ¼ cup of green peas, ¼ cup of carrots (cut into small cubes), and ¼ cup of green beans (cut into small pieces). Add 1 teaspoon salt and mix well. Cover your pan and cook for 3-4 minutes.
Step 5: Now add 2 cups of ragi vermicelli and mix it well with the veggies in your pan.
Step 6: Add 1.5 cups of water and bring the water to a boil. It’s essential not to use more water here.
Step 7: Set your stove to low and cover your pan. Now let it cook for 3-4 minutes until the semiya absorbs the water.
Step 8: Add 1 tablespoon of freshly squeezed lime juice and mix it well.
Step 9: Garnish with 2 tablespoon chopped cilantro to enhance the appeal, and serve it hot for a fantastic homemade breakfast.
Storage Suggestions
Cooked vermicelli can be stored in an airtight container in the refrigerator for 2-3 days.
Reheat in the microwave or a steamer until piping hot before serving. To reheat in a steamer, keep it on a steamer plate at high heat for 5-6 minutes. It will become hot without becoming dry.
To reheat in a microwave, splash a tablespoon of water over it, cover with a lid, and microwave for 1 minute or until nicely hot.
Other Millet Recipes We Recommend
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Ragi Vermicelli Recipe (Ragi Semiya)
Ingredients
- 2 teaspoons oil
- ½ teaspoon brown mustard seeds
- 10-12 curry leaves
- 2-3 green chilies (slit into half)
- ¼ teaspoon asafetida (hing) (skip for gluten-free recipe)
- ½ cup chopped onions
- 1 teaspoon grated ginger
- ¼ cup green peas
- ¼ cup carrot (cut into small cubes)
- ¼ cup green beans (cut into small pieces)
- 2 cups ragi vermicelli
- 1 teaspoon salt (or to taste)
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add mustard seeds, curry leaves, green chilies, and asafetida, and let the seeds crackle for 4-5 seconds.
- Add onion and ginger and cook for a minute.
- Add peas, carrots, beans, and salt and mix well. Cover and cook for 3-4 minutes.
- Now add vermicelli and mix well.
- Add 1.5 cups of water and bring the water to a boil.
- Reduce the heat to low.
- Cover the pan and cook for 3-4 minutes until the water is absorbed by the semiya.
- Add lime juice and mix well.
- Garnish with chopped cilantro and serve hot.
turned out amazing! thanks for sharing the recipe
#triedandtested. Very delicious!
Thanks a lot 🙂