Name: Ragi Semiya upma recipe by Sri Charani Ravinuthala at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Ragi Semiya 2 cups; Onion Chopped 1 cup; Green chilli 1 finely chopped; Ginger 1 inch piece finely chopped; Salt 1 tablespoon; Oil 1 tablespoon; Mustard seeds 1 tablespoon; Urad dal 1/2 tablespoon; Red chilli 1 chopped; Hing 1/4 tablespoon; Handful Coriander leaves

Ingredients Serving: 2

Ragi Semiya 2 cups
Onion Chopped 1 cup
Green chilli 1 finely chopped
Ginger 1 inch piece finely chopped
Salt 1 tablespoon
Oil 1 tablespoon
Mustard seeds 1 tablespoon
Urad dal 1/2 tablespoon
Red chilli 1 chopped
Hing 1/4 tablespoon
Handful Coriander leaves

Instructions

Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water.
Let it remain in the water for 3 minutes.
Steam it in an idly pot or steamer for 5 minutes.
Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.
Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing.
When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
Saute until onions turn transparent.
Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

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