Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ragi vermicelli. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

I have written a lot about ragi/ finger millet nutrition and health benefits in my ragi adai recipe. I like this brand too, it turns out good each time. See how fine the semiya is, you have to be careful when cooking it, if you mess with it then the whole upma may turn gooey.

Ragi Vermicelli is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Ragi Vermicelli is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook ragi vermicelli using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ragi Vermicelli:

1. Prepare 2 Cups Ragi Semiya
2. Get 1 Onion Chopped
3. Make ready 1 Green chilli chopped
4. Prepare 1 inch Ginger chopped
5. Prepare 1/2 tbsp Salt
6. Take 2 cups water

Don't let the dark brown colour of the ragi vermicelli upma daunt you! This deep red millet is a rich source of calcium, a much-needed mineral for strengthening bones. I had this ragi vermicelli upma for the first time at my mom's place when I was pregnant. We generally prepare semiya/vermicelli made from maida/Wheat.

Instructions to make Ragi Vermicelli:

1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water.
2. Let it remain in the water for 3 minutes.
3. Drain the water completely using a strainer.
4. Steam it in an idly pot or steamer for 5 minutes.
5. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.
6. We will do the seasoning now.
7. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing.
8. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
9. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
10. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

Ragi semiya upma - Amma made this delicious breakfast upma the last time I was in Kottayam. So I did the next best thing and brought back a packet of Anil Ragi Vermicelli to Singapore. Spicy Ragi Vermicelli: This is a simple version of gluten free steamed spicy ragi vermicelli. Banking on the individual requirement of the clients, we deliver mouthwatering collection of Ragi Vermicelli that is. I am not a big fan of upma, however I love making it frequently in my home for.

So that’s going to wrap it up with this special food ragi vermicelli recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!