Ragi Vermicelli Recipe (Ragi Semiya)
Ragi Vermicelli (Ragi Semiya) is a South Indian-style breakfast recipe made with finger millet semiya. Follow my easy recipe to make it.
Servings: 4 people
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.
Video
Nutrition
Calories: 223kcal | Carbohydrates: 84g | Protein: 8g | Fat: 5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 669mg | Potassium: 99mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1.55IU | Vitamin C: 60mg | Calcium: 48mg | Iron: 6mg
