Ragi vermicelli or ragi semiya upma is a very healthy and delicious upma made with ragi semiya, onion and mild spices.  Ragi is also known as finger millet in English and has got lot of health benefits.  It is one of the most nutritious and healthy cereal.  Ragi has got high protein and calcium content and has a rich source of minerals. It helps control diabetes, lowers cholesterol, keeps you young and highly beneficial for weight loss. 

Tryptophan present in Ragi helps in curbing appetite. It has a higher rate of fiber compared to any other grain or rice. The high amount of dietary fiber combines with water and keeps the stomach fuller for a longer period of time. It is low in unsaturated fats that make it the ideal cereal for those looking to lose weight. The heaviness of the dietary fiber slows down the rate of digestion thereby keeping us fuller for longer with very less calories.

You can make both sweet and spicy version from ragi vermicelli.   I have made the savory version of this upma, using anil ragi vermicelli which is easily available in the market.

If you are looking for ragi recipes, also check ..

Ragi ladoo and ragi dosa

HOW TO MAKE OR PREPARE RAGI VERMICELLI UPMA RECIPE

Soak the ragi vermicelli in a vessel with sufficient water.  Let it remain in the water for just 3 minutes.  Drain the water completely.

Steam it in a steamer or idli pot for 5 minutes.  Here I used steam-it box from Tupperware to steam the vermicelli.

After 5 minutes, switch off the flame.  Keep the steamed ragi vermicelli ready for seasoning.  Heat oil in a kadai or pan on medium flame.  Add mustard seeds and when it splutters, add urad dal and saute till the urad dal turns golden brown in colour

Add green chillies, curry leaves and chopped onions.  Cook till the onions become translucent/transparent.  Then add cooked ragi vermicelli and salt.  Mix well.  Cook for another 2-3 minutes on low flame.

Finally add grated coconut and give a good mix.  Ragi vermicelli upma is now ready to be served.

Serve ragi vermicelli upma hot or warm with coconut chutney or any other chutney of your choice.

TIPS/NOTES

Add chopped coriander leaves for garnishing the upma.

Do not soak the ragi vermicelli for more than 3 minutes, as they tend to become soggy.

You can also add grated or finely chopped ginger at the time of seasoning.

For the sweet version, just add sugar, cardamom powder and little grated coconut to the cooked semiya and it is ready to eat.  Add sugar only after the cooked semiya is completely cooled down.