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.
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!!
Same case for me.. Only I eat Ragi semiya.. I do for breakfast too
Adding tomato also gives distinct taste..
I make the savory version all the time. Have to try the sweet version.
Guess v r buying same ragi my package also tells the same instruction.. LOve the way u gave both version..looks yum
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.
This comment has been removed by the author.
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
Tried your receipe.It was delicious…..
Thanks raji for posting this. I was searching for long time.
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??
I guess you soaked for more time than needed. Coz that's what I have experienced few times. So reduce soaking time.
Hi raks,try to make some fresh ragi noodles will taste better than store bought.i tried few times came out well.
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
Thanks a lot, will try sure!
Rather than steaming, can we microwave ? Have you tried that option ever ?
No I have not tried, because it makes more rubbery or dry easily.
I am going to try tomorrow. Thanks for ur recipe.
Hope you will like it 🙂