Ragi Vermicelli
Ragi Vermicelli

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, ragi vermicelli. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ragi Vermicelli is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Ragi Vermicelli is something that I’ve loved my whole life. They’re fine and they look wonderful.

I have written a lot about ragi/ finger millet nutrition and health benefits in my ragi adai recipe. I like this brand too, it turns out good each time. 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ragi vermicelli using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Ragi Vermicelli:
  1. Make ready 2 Cups Ragi Semiya
  2. Make ready 1 Onion Chopped
  3. Get 1 Green chilli chopped
  4. Take 1 inch Ginger chopped
  5. Make ready 1/2 tbsp Salt
  6. Make ready 2 cups water

Don't let the dark brown colour of the ragi vermicelli upma daunt you! This deep red millet is a rich source of calcium, a much-needed mineral for strengthening bones. I had this ragi vermicelli upma for the first time at my mom's place when I was pregnant. We generally prepare semiya/vermicelli made from maida/Wheat.

Steps to make Ragi Vermicelli:
  1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water.
  2. Let it remain in the water for 3 minutes.
  3. Drain the water completely using a strainer.
  4. Steam it in an idly pot or steamer for 5 minutes.
  5. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.
  6. We will do the seasoning now.
  7. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing.
  8. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
  9. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
  10. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

Ragi semiya upma - Amma made this delicious breakfast upma the last time I was in Kottayam. So I did the next best thing and brought back a packet of Anil Ragi Vermicelli to Singapore. Spicy Ragi Vermicelli: This is a simple version of gluten free steamed spicy ragi vermicelli. Banking on the individual requirement of the clients, we deliver mouthwatering collection of Ragi Vermicelli that is. I am not a big fan of upma, however I love making it frequently in my home for.

So that is going to wrap this up for this exceptional food ragi vermicelli recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!