Last Updated on December 7, 2020
Ragi semiya recipe a quick healthy breakfast you can make 2 variations sweet and salt versions.Easy ragi vermicelli upma recipe for a quick breakfast.Ragi semiya was and is my favorite since I tasted it, we usually buy instant ragi semiya packet but now that I am used to make homemade ragi idiyappam I use that comes out super soft and tasty too.You can add any of your favorite vegetables to make it colorful and more tasty.
Do try this and let me know.
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Ragi semiya recipe
Ragi semiya upma with mild tempering and homemade idiyappam.You can use store bought sevai too.
Servings1
Ingredients
- 1 and 1/2 cups ragi idiyappam
- 1/4 cup onion (finaly chopped)
- salt to taste
To temper:
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- few nos curry leaves
- 2 small red chillies
- a pinch hing
Instructions
- Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
- Heat oil in a pan - add the items listed under ' to temper' let it splutter.
- Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
- Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
- Serve hot!
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How to make ragi semiya recipe:
- Make ragi idiyappam first.You can use readymade ragi sevai too, make it as per pack instructions and proceed.I used homemade ragi idiyappam.Let it cool down for a while. Separate it and set aside.
- Heat oil in a pan – add the items listed under ‘ to temper’ let it splutter.
- Add hing, add onion along with salt so that onions gets sauted quick.Saute until golden.
- Finally add cooked ragi semiya / ragi idiyappam.Toss it well.Adjust salt at this stage.
Serve hot!
Serve hot with chutney of your choice!
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