Ragi Semiya Recipe

Cooking Directions

• STEP 1.In a large bowl, mix ragi flour, salt, and water to form a smooth dough.
• STEP 2.Divide the dough into small portions and roll them into thin strands.
• STEP 3.Steam the strands in a steamer for about 10 minutes or until cooked.
• STEP 4.Once cooked, remove from the steamer and let it cool.
• STEP 5.In a pan, heat oil and add mustard seeds, urad dal, curry leaves, and green chilies.
• STEP 6.Add the cooked ragi semiya to the pan and mix well with the tempering.
• STEP 7.Cook for a few minutes until the flavors are well combined.
• STEP 8.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to roll the ragi semiya strands thin to ensure even cooking.
• You can add vegetables like carrots and peas to the tempering for added nutrition.
• If the dough is too dry, add a little more water to make it pliable.

Storage and Serving

• Ragi semiya can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the semiya again for a few minutes or microwave it.
• Serve hot as a breakfast or light meal option.