Ragi Semiya Upma Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Saute until the mustard seeds crackle.
• STEP 2.Add chopped onions, green chilies, and ginger. Saute until the onions turn translucent.
• STEP 3.Add chopped vegetables like carrots, peas, and capsicum. Cook until the vegetables are slightly tender.
• STEP 4.Add ragi vermicelli and mix well. Add water, salt, and turmeric powder. Cover and cook until the vermicelli is cooked and water is absorbed.
• STEP 5.Garnish with chopped coriander leaves and serve hot.
• STEP 6.Cooking Tips: You can add roasted peanuts or cashews for extra crunch and flavor. Serve the upma with coconut chutney or tomato chutney for a complete meal.
• STEP 7.Storage and Serving: Ragi Semiya Upma is best served hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Tips

• You can add roasted peanuts or cashews for extra crunch and flavor.
• Serve the upma with coconut chutney or tomato chutney for a complete meal.

Storage and Serving

• Ragi Semiya Upma is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.