Ragi Vermicelli Upma

Everybody likes their breakfast to be both healthy and has to keep us full for a long time so I thought of posting this very simple and yummy ragi vermicelli upma. I was never a big fan of ragi and my mom would always insist me on  having it as porridge or dosa as ragi has a high iron content which is very essential nutrient for women but now after understanding that she was correct! [Because most of us are iron deficient:(] I try to incorporate ragi everyday in some form or the other.

While I was grocery shopping, I happen to see this ragi vermicelli packet which made me curious to try something interesting with it but once I came home my mind was blank I could not think of any dish with a “Vermicelli” apart from upma so I thought to play safe and followed the instructions to cook and made upma with just few table spoons of vermicelli as I was not sure how it would taste[Picky Eater 🙂 ] but trust me! it tastier than all other upma ‘s , I have been feasting on this alone for almost a month for breakfast and dinner, I sometimes steam it in the morning and just make the upma after coming back from work for a quick evening snack, it doesn’t need anything on the side, you can just have them with a cup of tea. I hope you all enjoy this recipe.

INGREDIENTS:

Ragi Vermicelli – 1 cup

Water – Enough to soak the vermicelli

Onion – 1 medium [Finely Chopped]

Green chillies – 2

Ginger – small piece [Finely Chopped]

To Temper:

Oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dhal – ½ tsp

Hing Powder – 1/4 tsp

Curry leaves – 1 sprigs

DSCN5226

STEAMED RAGI VERMICELLI

DSCN5229

CHOPPED ONION, GINGER AND GREEN CHILLIES

 

Method:

  1. In a big pot, soak the ragi vermicelli with just enough water to cover the vermicelli for three minutes
  2. After three minutes, drain it completely and in a steamer/idli pot, steam it until the vermicelli is well cooked
  3. Transfer the vermicelli to a plate and let it cool
  4. Heat a kadai on medium heat, add 2 tbsp of oil into it
  5. Once the oil gets hot, add everything mentioned under ‘To Temper’ one after the other and sauté for 2 mins
  6. Add the ginger, green chillies and onions into the tempering and add ½ tsp of salt and Sauté the onions until they turn translucent or pink
  7. Now, add the steamed ragi vermicelli into this mixture and toss them all together by adding more salt as needed
  8. Reduce the flame to low and allow the upma to cook nicely for 4 mins[This step is to ensure all the flavors get mixed well into the ragi vermicelli]
  9. Serve the ragi vermicelli upma with coconut chutney or onion chutney
DSCN5231

Ragi upma ready to be served

 

Notes:

  • It is very important not to over soak the ragi as it might turn mushy
  • Steamed vegetables like carrot, potato, broccoli can also be added to make it more healthier
  • Do not cook the vermicelli over slow flame for a long time as it might dry out and it would be difficult to swallow
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