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 recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 10 Mins | Cook time: 20 mins | Serves: 1
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
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
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
Mustard – 3/4 tsp
Urad dal – 1 tsp
Chana dal – 2 tsp
Curry leaves – 1 sprig
Method
- Soak the ragi in a liter of water just for 3 minutes. Drain water completely.
- In a steamer (Idli pot), steam for 4-5 minutes.
- 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.
- Add half the cooked ragi semiya and mix well.
- For sweet ragi semiya, mix cooked semiya, coconut, sugar, salt and cardamom.
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.
Anusha Sriramagiri
November 12, 2015 at 7:43 amI 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!!
Veena Theagarajan
November 12, 2015 at 1:40 pmSame case for me.. Only I eat Ragi semiya.. I do for breakfast too
Unknown
November 12, 2015 at 2:53 pmAdding tomato also gives distinct taste..
Unknown
November 12, 2015 at 4:54 pmI make the savory version all the time. Have to try the sweet version.
Traditionally Modern Food
November 12, 2015 at 11:57 pmGuess v r buying same ragi my package also tells the same instruction.. LOve the way u gave both version..looks yum
Priya Gupta
November 13, 2015 at 10:25 amI 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.
Unknown
November 15, 2015 at 9:16 amThis comment has been removed by the author.
Sita Lavanya
November 16, 2015 at 12:44 amI 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
Vidya Ananth
November 23, 2015 at 12:15 amTried your receipe.It was delicious…..
rose
November 23, 2015 at 12:15 amThanks raji for posting this. I was searching for long time.
rs vp
January 16, 2016 at 9:01 amI 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??
Raks anand
January 16, 2016 at 9:15 amI guess you soaked for more time than needed. Coz that's what I have experienced few times. So reduce soaking time.
Leena
February 29, 2016 at 2:16 amHi raks,try to make some fresh ragi noodles will taste better than store bought.i tried few times came out well.
Leena
March 1, 2016 at 12:37 pmHi 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
Raks anand
March 1, 2016 at 12:38 pmThanks a lot, will try sure!
Sri Nagalakshmi Karumuri
December 4, 2016 at 9:35 amRather than steaming, can we microwave ? Have you tried that option ever ?
Raks anand
December 4, 2016 at 9:46 amNo I have not tried, because it makes more rubbery or dry easily.