RAGI SEMIYA UPMA RECIPE – Breakfast Recipes -Millet Recipes

This one pack of Ragi Semiya roughly serves 2-3 adults as a light tiffin as its pretty filling. Ragi semiya is easily available in most Indian grocery stores here in USA. We are going to make one full pack today.

As per package instruction- empty the instant semiya in bowl filled with room temperature water and let it soak for 2-3 minutes. Then drain them completely and place in a steamer or idli cooker and steam for 7-8 minutes. Rice cooker steamer also works for this step. Once done, let it cool a bit and then fluff up and separate with a fork and let it rest while you work on the tempering.

Heat oil in a frying pan, splutter mustard seeds, split black gram, cumin seeds and curry leaves. Sprinkle some asafoetida powder and then add the onion, green chilies, ginger and mixed color capsicums. Add some salt and saute to cook the veggies.

Once done add the cooked semiya and mix well to combine. Switch off and garnish with coriander leaves. Serve hot with coconut chutney or with idli podi sprinkled on top.

Notes

• You add a few drops of lemon juice before serving for light tangy taste.
• You may cut the veggies either in big chunks or long strips.
• You may also add other veggies like carrot, beans, green peas…
• You may also do variations like adding grated coconut before serving.
• Simple tempering over the cooked vermicelli works but taste bland so make it colorful that way its more appealing.