Ragi semiya upma
Ragi semiya upma, from above
VegVeganKarnataka

Ragi semiya upma

Brown ragi vermicelli with a classic tadka. Bengaluru breakfast, quick and filling.

25 minTime
9 gProtein each
mildSpice
Ragi in noodle form2 chapters · 1 min read

Make it your way

Grandma's wayKarnataka style ragi shavige.
The original
329kcalsame
9 gproteinsame
6 gfibresame
25minutessame

Ragi semiya upma.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Ragi vermicelli2 cups
Waterfor soaking
Cooking oil (vegetable oil)1 tbsp
Mustard seeds½ tsp
Urad dal (split black gram)1 tsp
Chana dal (split chickpeas)1 tsp
Peanuts1 tbsp
Curry leavesa sprig
Ginger1.5 cm, chopped
Green chilli1 to 2, chopped
Onion1, sliced
Carrot1 small, grated
Green peas⅓ cup
Capsicum (green capsicum, green bell pepper)¼, sliced
Lemon juice2 tsp
Coriander leaves (cilantro)2 tbsp
Saltto taste

Method

4 steps
  1. 1Soak ragi vermicelli in hot salted water for 2 minutes, drain and steam 5 minutes.
  2. 2Heat oil, crackle mustard, add urad dal, chana dal, peanuts and curry leaves until golden.
  3. 3Add ginger, chilli, onion and vegetables and cook 3 minutes.
  4. 4Add vermicelli and salt, toss gently 2 minutes. Finish with lemon and coriander.
Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

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Make it a meal

What goes with Ragi semiya upma: a bread or rice, a side, something to drink and something sweet.

On the side Soya chunks pepper fry30 min
On the side Masala roast vegetables45 min
A little snack Mangalore buns40 min
To drink Mango mule mocktail6 min
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