Ragi Vermicelli (Ragi Semiya)
on Jul 02, 2024, Updated Sep 12, 2024
Ragi Vermicelli (Ragi Semiya) is a prominent South Indian-style breakfast recipe which is made using 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.
Breakfast is my most important meal, and of late I’ve tried to include millets for my meals. A few days back, I found ragi vermicelli on Amazon and immediately ordered a packet to give an interesting twist to my regular vermicelli semiya. This recipe turned out pretty well and I’m going to make it several times now.
The consistency of semiya is important in this recipe, so quantity of water is important 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 your home.
About Ragi Vermicelli
Ragi is known as a great source of calcium, iron, and fiber. It has been consumed in India since a very long time. It is great to include this ingredient in your diet. Ragi Vermicelli (Ragi Semiya, Ragi Shavige or Ragi Sevai) is an excellent way to do this; it uses ragi flour instead of regular wheat flour and makes for a delicious everyday breakfast.
I usually serve ragi semiya with home made coconut chutney and a cup of 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 of the Indian grocery stores around you or you can order online 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 which you like such as mushrooms, bell peppers, capsicum, and corn kernels.
Other Ingredients – The recipe needs some basics from your pantry, 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
You will need a medium sized pan from your kitchen for making thisrecpe. Heat oil in the pan over medium-high heat.
Once your oil is hot, add ½ teaspoon brown mustard seeds, 10-12 curry leaves, 2-3 green chilies (slit into half), and ¼ teaspoon asafetida, and let the seeds crackle for 4-5 seconds. This starts to build the aroma while cooking and adds a lot of taste.
Now add ½ cup of chopped onions and 1 teaspoon of grated ginger and cook for about a minute.
Add the cut veggies you have prepared for this recipe. In my recipe I added ¼ cup green peas, ¼ cup carrots (cut into small cubes), and ¼ cup green beans (cut into small pieces). Add 1 teaspoon salt and mix them well. Cover your pan and cook for 3-4 minutes.
Now add 2 cup of ragi vermicelli and mix it well with the veggies in your pan.
Add 1.5 cups of water and bring the water to a boil. It’s important not to use more water here.
Bring your stove’s heat to low and cover your pan. Now let it cook for 3-4 minutes until the water is absorbed by the semiya.
Add 1 tablespoon of freshly squeezed lime juice and mix it well.
Garnish with 2 tablespoon of chopped cilantro to increase the appeal and serve it hot for an amazing home made breakfast.
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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 🙂