Ragi Vermicelli or Ragi Semiya is a welcomed surprise that combines the goodness of ragi (Finger Millet) and soul soothing flavours all in just one bite! Make it for a Gluten Free, Vegan and Healthy breakfast. Here is how to make Ragi Semiya Upma recipe.
Ragi for me is a versatile and an extremely healthy ingredient. Full of calcium and fiber, Ragi helps a lot for weight reduction along with ensuring proper circular of blood. I have also read that Ragi helps in fighting anemia and reduces the chance for stroke.
Moreover, it is gluten free and acts as a very natural relaxant. Hence, often for breakfast, brunch or quick meals, my predilection is to use ragi to make some wholesome dishes for family which includes Ragi Ambli, Instant Ragi Paniyaram, Salted Ragi Kanji, Ragi Mudde, Sweet Ragi Kanji, et al.
But, this time, during my food shopping, I came across a packet of Ragi Vermicelli or Semiya and without a thought, I bought it with joy.
Semiys being my kiddo’s favorite breakfast is made twice or thrice a month by me and ain’t it great to turn it a tad healthy? Ragi Semiya is a welcomed surprise that combines the goodness of ragi and soul soothing flavours all in just one bite! In order to make this delicacy more nourishing you could even use peas, carrots and beans without a doubt.
Filling, delicious and very satiating, prepare Ragi Vermicelli or Ragi Semiya Upma whenever hunger pangs strike your family and you are sure to love this healthy delight. Curious to know how it is made? Note down its recipe:
Other ragi dishes that you might like
Healthy Ragi Semiya Recipe
Ragi Vermicelli Recipe
Ragi Vermicelli is a welcomed surprise that combines the goodness of ragi and soul soothing flavours all in just one bite!
- 2 cups Ragi Vermicelli
- 2 tsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 10-12 Curry Leaves
- 2-3 Green Chilli Slit into half
- 1/4 tsp Hing
- 1/2 cup Onion Chopped
- 1 tsp Ginger Grated
- 1/4 cup Peas
- 1/4 cup Carrot Cut into small cubes
- 1/4 cup Beans Cut into small pieces
- Salt to taste
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Coriander Chopped
Add the ragi vermicelli in the bowl of a steamer and steam for 6-8 minutes until cooked but still firm or else cook as per manufacturer's instruction.
Heat vegetable oil in a pan.
Once the oil is hot, add mustard seeds, curry leaves, green chilli and hing and let the seeds crackle for a few seconds.
Add onion and ginger and cook for a minute.
Add peas, carrot, beans and salt and cook for 3-4 minutes.
Now add vermicelli and mix well.
Cook for 3-4 minutes.
Add lemon juice and mix well.
Garnish with fresh coriander and serve hot.
Do not over cook the ragi vermicelli otherwise the dish will turn out mushy.
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