Ragi Semiya is a quick healthy breakfast made by sautéing ragi semiya with tempered spices and onions. It is health, filling and tasty upma which is a great choice for breakfast or dinner. It is a good variation from the regular upma or semiya. Ragi is high in calcium and fibre, so it keeps you full for longer and is easy to digest too.
This recipe comes together very fast. It is wholesome tastes and feels filling without making it heavy. Ragi semiya is perfect for anytime you want a healthy breakfast or snack.
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About Ragi Semiya
Ragi Semiya is a traditional South Indian dish made with finger millet and simple tempering spices. Ragi cooks fast and is soft and springy once cooked. The tempering of mustard seeds, urad dal and dried red chillies gives nice aroma and little crunch.
This dish is usually made for breakfast or dinner at home. It comes together with every day ingredient and does not need much preparation time or effort. Soft texture and mild flavour maked it favourite with both kids and adultd. Everyone at home enjoyd it and it get over quickly.
You can use vegetables of your choice in this recipe. You can add beans, potato or capsicum along with carrot and peas, also adjust lemon juice according to your taste preference. It tastes good on its own and also pairs well with chutney.
I usually make ragi semiya on weekend mornings for quick breakfast. My family like it more than regular upma because it taste different.
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Ragi Semiya Ingredients
- Ragi Idiyappam - I make this homemade ragi semiya as the main ingredient and it gives soft, springy texture. Store bought also workd fine.
- Onion - Added finely chopped onion for mild sweetness and little bite to the dish. You can skip if you do not like onion.
- Oil - I used regular cooking oil for tempering. You can use coconut oil also.
- Mustard Seeds, Urad Dal - I used mustard and urad dal in the tempering for the semiya, this addd texture and flavour. You can skip if you prefer.
- Red Chillies - Used small dried red chillies for spiciness, You can adjust the spiciness according to your preference.
- Curry Leaves - I added a few curry leaves to the tempering for aroma and flavour.
- Hing - Added a small pinch for the tempering. It addd depth and traditional taste.
How to make Ragi Semiya Step by Step
1.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.
2.Heat oil in a pan - add the items listed under ' to temper' let it splutter.
3.Add hing, add onion along with salt so that onions gets sauteed quick. Saute until golden
4.Finally add cooked ragi semiya / ragi idiyappam. Toss it well. Adjust salt at this stage.
Serve hot!
Expert Tips
- Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
- Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
- Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
- Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
- Adjust salt - I taste at the end and adjust salt as needed.
Serving and Storage
Serve this hot with coconut chutney or pickle on side, taste good as breakfast, dinner or light meal at home. Store leftover in airtight container in refrigerator and it stays good for about that day alone.
FAQS
1. Can I use store bought ragi semiya?
Yes you can use store bought ragi idiyappam. Follow the package instructions and toss with tempering and onions just like homemade.
2. Can I add more vegetables?
Yes you can add beans, potato or capsicum. Adjust water slightly if add more vegetables.
3. Can I make it ahead of time?
Yes you can make it few hours earlier. Reheat with a splash of water before serving if need.
4. Can I make sweet version?
Yes you can skip the spices and add jaggery powder, coconut and cashews instead for a sweet version.
5. Can I skip curry leaves?
Yes you can skip curry leaves if you do not have fresh ones. But they add nice aroma and flavour to the semiya.
If you have any more questions about this Ragi Semiya do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Ragi Semiya Recipe
Ingredients
- 1 ½ cups ragi idiyappam
- ¼ cup onion finely chopped
- salt to taste
To temper:
- 2 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon 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 Ragi Semiya hot!
Notes
- Cooking - I cook ragi idiyappam until it is soft but still holding its shape. Do not over cook or it becomes mushy.
- Separate strands - I separate the ragi idiyappam after it cools so the strands do not stick together. This helps them cook evenly.
- Drain well - I drain any excess water from the cooked semiya before adding it to the tempering. Too much water can make it moist.
- Tempering - I let the mustard seeds splutter and urad dal turn golden before adding onions. This bring out all the flavours nicely.
- Adjust salt - I taste at the end and adjust salt as needed.
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