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Home » BREAKFAST-DINNER » Ragi semiya recipe How to make sweet semiya, upma

Ragi semiya recipe How to make sweet semiya, upma

November 12, 2015 by Raks Anand 19 Comments /

Ragi semiya recipe Sweet and upma
I rarely buy ragi semiya because, the first time I tried it was a disaster. I did not follow the instruction properly given in the back of the packet and ended up making raagi kali rather upma. Also I am the only person to eat this ragi semiya in my home. But I get many request from readers asking to post this one. I just follow the same as they have given in the back of the pack. But you can make it in different ways keeping this as basic. I have tried making ragi semiya in the same way as we make paruppu idiyappam and it comes out good. After all Diwali celebrations, sweets and snacks, I thought of posting this simple recipe.
Ragi-semiya-upma

Ragi semiya recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:  10 Mins    |  Cook time: 20 mins     |  Serves: 1

Ingredients

Ragi semiya (Anil) – 2 cups


For sweet version

Cooked ragi semiya – 1/2 the cooked ragi semiya


Coconut, grated – 1/4 cup


Sugar – 2 & 1/2 tbsp or as needed


Salt – a generous pinch


Cardamom – 1, powdered


For upma

Cooked ragi semiya – 1/2 the cooked ragi semiya


Onion – 1


Green chilli – 2


Salt – As needed


To temper

Oil – 1 tsp


Mustard – 3/4 tsp


Urad dal – 1 tsp


Chana dal – 2 tsp


Curry leaves – 1 sprig


Method

  1. Soak the ragi in a liter of water just for 3 minutes. Drain water completely.
  2. ragi semiya recipe step 1

  3. In a steamer (Idli pot), steam for 4-5 minutes. 
  4. ragi semiya recipe step 2

  5. Once done, fluff to separate the cooked ragi semiya. In a kadai, heat oil and temper with the items given under ‘To temper’ table. Follow by sliced onion, slit green chilli and fry till onion turn transparent. Add required salt. 
  6. ragi semiya recipe step 3

  7. Add half the cooked ragi semiya and mix well. 
  8. ragi semiya recipe step 4

  9. For sweet ragi semiya, mix cooked semiya, coconut, sugar, salt and cardamom.
  10. ragi semiya recipe step 5

Notes

    • So not soak more than 3 minutes or else the semiya will dissolve in water.
    • Ragi semiya will not take much salt or oil so add carefully.
    • Sugar must be added to sweet version only once the ragi semiya is cooled down.

Serve as such, if you want you can serve the upma with coconut chutney.
Ragi-semiya-recipe

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Filed Under: BREAKFAST-DINNER, MILLET RECIPES

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Reader Interactions

Comments

  1. Anusha Sriramagiri

    November 12, 2015 at 7:43 am

    I made something similar to ragi semiya Upma but with a slight variation. I also added ginger and lastly squeezed some lemon after removing it from the flame. It tastes brilliant!!

    Reply
  2. Veena Theagarajan

    November 12, 2015 at 1:40 pm

    Same case for me.. Only I eat Ragi semiya.. I do for breakfast too

    Reply
  3. Unknown

    November 12, 2015 at 2:53 pm

    Adding tomato also gives distinct taste..

    Reply
  4. Unknown

    November 12, 2015 at 4:54 pm

    I make the savory version all the time. Have to try the sweet version.

    Reply
  5. Traditionally Modern Food

    November 12, 2015 at 11:57 pm

    Guess v r buying same ragi my package also tells the same instruction.. LOve the way u gave both version..looks yum

    Reply
  6. Priya Gupta

    November 13, 2015 at 10:25 am

    I have tried it thrice and the results have been super bad every time. I think I should try it for a last time, after going through your recipe.

    Reply
  7. Unknown

    November 15, 2015 at 9:16 am

    This comment has been removed by the author.

    Reply
  8. Sita Lavanya

    November 16, 2015 at 12:44 am

    I tried once but it was not good.after seeing ur recipe I got one anil ragi semiya.iam going to make it for tomorrows breakfast

    Reply
  9. Vidya Ananth

    November 23, 2015 at 12:15 am

    Tried your receipe.It was delicious…..

    Reply
  10. rose

    November 23, 2015 at 12:15 am

    Thanks raji for posting this. I was searching for long time.

    Reply
  11. rs vp

    January 16, 2016 at 9:01 am

    I tried, but the ragi vermicelli at the bottom turned to lumps while the top ones retained their vermicelli shape. Do you have any suggestions or tips for preventing lumps??

    Reply
  12. Raks anand

    January 16, 2016 at 9:15 am

    I guess you soaked for more time than needed. Coz that's what I have experienced few times. So reduce soaking time.

    Reply
  13. Leena

    February 29, 2016 at 2:16 am

    Hi raks,try to make some fresh ragi noodles will taste better than store bought.i tried few times came out well.

    Reply
  14. Leena

    March 1, 2016 at 12:37 pm

    Hi Raks
    I made fresh ragi noodles same way as u made idiyaapam but added tbsp of rice flour with that.
    Try and let me know
    Try it

    Reply
  15. Raks anand

    March 1, 2016 at 12:38 pm

    Thanks a lot, will try sure!

    Reply
  16. Sri Nagalakshmi Karumuri

    December 4, 2016 at 9:35 am

    Rather than steaming, can we microwave ? Have you tried that option ever ?

    Reply
  17. Raks anand

    December 4, 2016 at 9:46 am

    No I have not tried, because it makes more rubbery or dry easily.

    Reply
  18. Suvetha

    September 24, 2019 at 11:34 pm

    I am going to try tomorrow. Thanks for ur recipe.

    Reply
    • Raks Anand

      September 28, 2019 at 11:31 am

      Hope you will like it 🙂

      Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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