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    Home » Recipes » Breakfast & Dinner Ideas

    Ragi semiya recipe | How to make sweet semiya, upma

    Updated on January 3, 2023 by Raks Anand 19 Comments / Jump to Recipe

    Ragi semiya is a healthy breakfast idea, learn how to make sweet version and upma version in this post with step by step photos.

    ragi semiya recipe
    Sweet ragi semiya, Ragi semiya upma

    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.

    Jump to:
    • Top tip
    • Step by step photos
    • Recipe card
    ingredients

    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.

    ragi semiya upma

    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.

    Mix salt in water for even saltiness. I have done this in video but not shown in steps. For upma, anyways add little while sauteeing onion as it will not be enough.

    Step by step photos

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

    soak ragi vermicelli

    2. In a steamer (Idli pot), steam for 4-5 minutes. 

    steam ragi vermicelli

    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. 

    upma version

    5. Add half the cooked semiya and mix well. 

    ready

    6. For sweet version, mix cooked semiya, coconut, sugar, salt and cardamom.

    step 5

    Serve as such, if you want you can serve the ragi vermicelli upma with coconut chutney.

    ragi semiya - Sweet & upma
    Ragi semiya two ways - Sweet & upma

    Recipe card

    ragi semiya recipe
    Print Pin
    5 from 2 votes

    Ragi semiya recipe

    Ragi semiya is a healthy breakfast idea, learn how to make sweet ragi semiya and ragi semiya upma recipe in this post.
    Course Breakfast
    Cuisine Indian, South Indian
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Servings 3 people
    Cup measurements

    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

    To temper

    • 1 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 2 teaspoon Chana dal
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    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.

    Video

    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.
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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 01, 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 01, 2016 at 12:38 pm

      Thanks a lot, will try sure!

      Reply
    16. Sri Nagalakshmi Karumuri

      December 04, 2016 at 9:35 am

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

      Reply
    17. Raks anand

      December 04, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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