Ragi semiya is a healthy breakfast idea, learn how to make sweet version and upma version in this post with step by step photos.
Perfect healthy way to start the day as well as quick back from school snack for kids.
Check out my instant ragi dosa (karacha maavu dosai) and sweet ragi adai in this website.
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I rarely buy this 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 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 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.
Top tip
Do not soak more than mentioned otherwise it will dissolve in water.
Drain water completely before steaming, otherwise it will become lumpy after steaming.
Step by step photos
1. Soak the ragi in a liter of water just for 3 minutes. Drain water completely.
2. In a steamer (Idli pot), steam for 4-5 minutes.
3. Once done, fluff to separate the cooked 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.
5. Add half the cooked semiya and mix well.
6. For sweet version, mix cooked semiya, coconut, sugar, salt and cardamom.
Serve as such, if you want you can serve the ragi vermicelli upma with coconut chutney.
Recipe card
Ragi semiya recipe
Ingredients
- 2 cups Ragi semiya I used Anil
For sweet version
- ½ Cooked ragi semiya from above
- ¼ cup Coconut grated
- 2.5 tablespoon Sugar Adjust as per your taste
- Salt a generous pinch
- 1 Cardamom powdered
For upma
- ½ Cooked ragi semiya from the 2 cups cooked ragi semiya
- 1 Onion
- 2 Green chilli
- Salt As needed
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 teaspoon Chana dal
- 1 sprig Curry leaves
Instructions
- Soak the ragi firstly in a litre 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. Divide into two portions.
Ragi semiya upma
- In a kadai, heat oil and temper with the items given under 'To temper'.1 teaspoon Oil, ½ teaspoon Mustard, 1 teaspoon Urad dal, 2 teaspoon Chana dal, 1 sprig Curry leaves
- 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.
Sweet ragi semiya
- For sweet ragi semiya, mix cooked semiya, coconut, sugar, salt and cardamom.
- If you like you can add little ghee for extra taste and flavor. Do not add to hot ragi semiya as it would leave out water.
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.
Anusha Sriramagiri
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!!
Veena Theagarajan
Same case for me.. Only I eat Ragi semiya.. I do for breakfast too
Unknown
Adding tomato also gives distinct taste..
Unknown
I make the savory version all the time. Have to try the sweet version.
Traditionally Modern Food
Guess v r buying same ragi my package also tells the same instruction.. LOve the way u gave both version..looks yum
Priya Gupta
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.
Unknown
This comment has been removed by the author.
Sita Lavanya
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
Vidya Ananth
Tried your receipe.It was delicious.....
rose
Thanks raji for posting this. I was searching for long time.
rs vp
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??
Raks anand
I guess you soaked for more time than needed. Coz that's what I have experienced few times. So reduce soaking time.
Leena
Hi raks,try to make some fresh ragi noodles will taste better than store bought.i tried few times came out well.
Leena
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
Raks anand
Thanks a lot, will try sure!
Sri Nagalakshmi Karumuri
Rather than steaming, can we microwave ? Have you tried that option ever ?
Raks anand
No I have not tried, because it makes more rubbery or dry easily.
Suvetha
I am going to try tomorrow. Thanks for ur recipe.
Raks Anand
Hope you will like it 🙂