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    Home

    Ragi Vermicelli Upma Recipe - Ragi Vegetable Vermicelli Recipe

    November 16, 2015 By Aarthi 7 Comments

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    Vermicelli upma is a easy go to breakfast idea in many home. It is quick to make and taste delicious as well. Why not try this ragi semiya upma instead of regular ones. These are delicious and is so healthy. The main thing is, you have to be little careful when cooking it, if you add too much water, then the whole upma will become one big gloop.. But the method i am showing is fool proof and you can never mess with it.

    Similar Recipes,

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    Hope you will give this a try and let me know how it turns out for you..
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    Preparation Time : 10 mins
    Cooking Time : 15 to 20 mins
    Serves : 4 

    Ingredients:
    Ragi Semiya / Finger Millet Vermicelli - 1 packet around 200 grams
    Water around 1.5 cup
    Onion - 1 medium size chopped finely
    Green Chillies - 2 chopped finely
    Carrots - 1 large chopped finely
    Beans - 6 finely chopped
    Capsicum - ½ chopped finely
    Salt to taste
    Coriander Leaves - 3 tblspn finely chopped

    For Seasoning:
    Olive Oil - 2 tsp
    Mustard Seeds / Kaduku - 1 tsp
    Urad Dal / Ulundu Paruppu - 1 tsp
    Asafoetida / Hing / Kaya Podi - ¼ tsp
    Curry Leaves - a sprig

    Method:
    Heat oil in a kadai. Add in all seasoning ingredients and saute it for a min.
    Add in onions, green chillies and saute for a min.
    Add in all chopped vegetables and saute it for 5 mins.
    Now add in salt and mix well. 
    Add in semiya and mix well. Roast it in the oil for 2 min. 

    Now start sprinkling the water and keep tossing. Cook on a low heat. I sprinkled around 1.5 cup of water. You may need less as the variety of semiya you are using. You can cover the kadai with a lid and cook it on a low heat. Taste and check whether it is cooked.

    Add in coriander leaves and fluff it up. Serve with chutney.
    Pictorial:
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    Take all your ingredients

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    I used this ragi vermicelli. I like this brand too, it turns out good each time.

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    See how fine the semiya is, you have to be careful when cooking it, if you
    mess with it then the whole upma may turn gooey..

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    I chopped up lots of veggies

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    First add in mustard, urad dal, curry leaves in hot oil

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    add a pinch of asafoetida

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    add in curry leaves

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    add in onions

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    toss it well

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    add in all the veggies, i added the green chillies as well

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    season with salt

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    toss well
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    cook them on medium heat till the raw smell leaves from it

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    add in the ragi semiya

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    toss well in the oil, toast this for few mins

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    now sprinkle water little by little

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    keep cooking on a low heat

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    sprinkle some more water

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    keep tossing..you can see the ragi is cooking

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    sprinkle some more water

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    you can cover and cook them on a low heat

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    i tasted it, it was soft and it is cooked

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    sprinkle with coriander leaves

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    toss well

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    Serve
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. kavitha

      at

      so no need to boil ragi semiya in idli cooker seperately?

      Reply
    2. Aarthi

      at

      @kavithano need

      Reply
    3. Nithya

      at

      Hi aarthi,
      I tried many of ur recipes.. All of them came out great...
      So amazed to c u... Keep up the good work... God bless u n ur family...

      Reply
    4. SANDRA LOPEZ

      at

      I am the new guy

      Reply
    5. Pals D

      at

      So simple. And it tasted so good. Thanks aarti

      Reply
    6. Karishma

      at

      Thank you

      Reply
    7. Ashwini

      at

      Thanks for helping me make ragi vermicelli. I followed your recipe and it turned out good 🙂

      Reply

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    Hi, I'm Aarthi!

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