If you are on a mission to eat wholesome and nourishing breakfast, it’s time to add ragi vermicelli upma recipe to your meal plan.
Comforting Breakfast That’s Healthy Too!!
Breakfast is often called the most important meal of the day, but let’s be honest—it also needs to be quick, delicious, and energetic enough to power you through the morning, at least I need that from my breakfast rather than 11:00 am sugar crash.
Ragi (finger millet) is a nutritional powerhouse. As a upma, it transforms into a light, fluffy, and incredibly satisfying dish to start your day on a healthy note.
Let’s dive into why you need this upma recipe in your weekly rotation and how to make it perfectly non-sticky every single time!
Happy Cooking!
– Hina
Jump to:
Why Ragi is the Ultimate Superfood?
Before we get cooking, if you aren’t already incorporating this millet into your diet, here is why you should:
- Calcium Super-Source: Ragi contains more calcium than almost any other cereal grain, making it fantastic for bone health.
- Fiber-Rich & Low GI: Because it is packed with dietary fiber, it releases energy slowly, preventing blood sugar spikes.
- Naturally Gluten-Free: Perfect for anyone with gluten sensitivities or celiac disease.
- Iron-Packed: An excellent natural source of iron, helping to combat fatigue and boost hemoglobin levels.
Here are some excellent ways to eat finger millet (ragi) – Ragi Chocolate Cake, Ragi Idli Dosa Batter, Ragi Roti, or the ancient fermented drink Ragi Ambli.
Ingredients You’ll Need
- Ragi Vermicelli (semiya) is a nutritious, Indian adaptation of traditional vermicelli noodles made entirely or primarily from ragi (finger millet) flour.
- Peanut or Sesame Oil to cook the tempering for upma.
- South Style Tempering (Tadka): White Split Urad, Black Mustard Seeds (rai), Peanuts, Chopped Ginger, Curry Leaves
- Vegetables: Onion, Green Peas, Carrot, French Beans
- Seasoning: Salt, and Pepper
- Grated Coconut (optional), Fresh Coriander Leaves, and Lemon Juice
How To Make Ragi Semiya
1) Soaking and Steaming
- Place the ragi vermicelli in a large bowl. Pour in enough room-temperature water to submerge it completely. Add a pinch of salt. Let it soak for exactly 2 – 3 minutes (do not over-soak!).
- Drain the water completely using a colander. Let it sit in the colander for 2 to 3 minutes to ensure all excess moisture is gone.
- Grease an idli plate or a steamer basket with a tiny drop of oil or line with a kitchen towel. Spread the drained vermicelli evenly. Steam it for 5 to 6 minutes on medium heat.
- Once done, gently fluff it with a fork and let it cool slightly on a platter or a colander.
2) Tempering (Tadka)
- Heat oil in a large kadai or pan over medium heat.
- Add the mustard seeds, urad dal, curry leaves, ginger, and peanuts. Sauté until the dals turn golden brown and the peanuts are crunchy.
- Sauté for 30 seconds, then add the onions. Cook until translucent. Stir in your mixed vegetables and a pinch of salt.
- Cover and cook for 4 – 5 minutes until the veggies are tender but still have a bite. Turn the heat to low.
3) The Final Touch
- Add the steamed ragi vermicelli to the pan. Gently toss everything together so the spices and veggies are evenly distributed. Cover and let it warm through for 5 minutes.
- Add the chopped coriander leaves, grated coconut, diced protein like tofu or paneer, and a squeeze of lemon juice. Give it a gentle stir.
Ragi Vermicelli Upma is ready to serve.
How To Serve Upma
Ragi Vermicelli Upma pairs magnificently with a side of spicy coconut chutney, peanut chutney, mint chutney, a spoonful of ghee, or simply a hot cup of filter coffee or masala chai.
Watch Upma Video
Hina’s Pro-Tips for Perfection
For first timers, here are a few tips you must follow to succeed:
- Don’t Skimp on the Dals/Nuts: The crunch of the roasted urad dal and peanuts beautifully contrasts the soft, tender texture of the steamed ragi.
- Keep Veggies Small: Finely dicing your carrots and beans ensures they cook quickly and blend seamlessly with the thin vermicelli strands.
- Finish with Acid: Millet has an inherently earthy flavor. A generous squeeze of fresh lemon juice right at the end cuts through that earthiness and makes the entire upma pop.
Troubleshooting
What is the secret to non sticky ragi vermicelli?
Unlike standard wheat vermicelli, which is often boiled directly in a pot of water, ragi vermicelli requires a gentle rinse, a brief soak, and a steam. This ensures the strands cook through while remaining perfectly distinct and fluffy.
The Golden Rule: Always check the package instructions of your specific brand, but as a rule of thumb: Rinse, drain immediately, soak for no more than 2 minutes, and steam.
Where I can buy Ragi Vermicelli?
You can find ragi vermicelli at local grocery stores or supermarkets across South India, Amazon store, or online grocery delivery websites. It’s usually with other breakfast staples like poha, wheat semiya, or sooji. While buying read the label for gluten and other flours combined.
Looking for more wholesome upma recipes? Try gluten free Jowar Upma, Quinoa Upma, or the Broken Wheat Upma.
follow us on Youtube and Instagram for video recipes.
Ragi Vermicelli Upma Recipe
- Steamer
- Heavy Bottom Kadhai
Ingredients
- 1 ½ Cup ragi vermicelli
- 1 tablespoon sesame oil
- 1 sprig curry leaves
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon white urad dal
- ½ inch ginger, chopped
- 1 green chilli, finely chopped
- ¼ Cup peanuts
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- ¼ Cup green peas
- 2 – 3 french beans, fine chopped
- ½ teaspoon salt or to taste
- 1 tablespoon grated coconut (optional)
- handful of fresh coriander leaves, chopped
- 1 lemon, juiced
- 100 gram paneer, diced
Instructions
Prep Ragi Vermicelli
- Place the ragi vermicelli in a large bowl. Pour in enough room-temperature water to submerge it completely. Add a pinch of salt. Let it soak for exactly 2 – 3 minutes (do not over-soak!).1 ½ Cup ragi vermicelli , ½ teaspoon salt or to taste
- Drain the water completely using a colander. Let it sit in the colander for 2 to 3 minutes to ensure all excess moisture is gone.
- Grease an idli plate or a steamer basket with a tiny drop of oil. Spread the drained vermicelli evenly. Steam it for 5 to 7 minutes on medium heat. Once done, gently fluff it with a fork and let it cool slightly.
How To Make Upma
- Heat oil in a large kadai or pan over medium heat. Add the mustard seeds, urad dal, curry leaves, ginger, and peanuts. Sauté until the dals turn golden brown and the peanuts are crunchy.1 tablespoon sesame oil, 1 teaspoon black mustard seeds (rai), 1 teaspoon white urad dal, ½ inch ginger, chopped, ¼ Cup peanuts, 1 sprig curry leaves
- Sauté for 30 seconds, then add the onions. Cook until translucent. Stir in your mixed vegetables and a pinch of salt. Cover and cook for 4 – 5 minutes until the veggies are tender but still have a bite. Turn the heat to low.1 small onion, finely chopped, 1 small carrot, finely chopped, ¼ Cup green peas, 2 – 3 french beans, fine chopped, 1 green chilli, finely chopped
- Add the steamed ragi vermicelli to the pan. Gently toss everything together so the spices and veggies are evenly distributed. Cover and let it warm through for 5 – 6 minutes.
- Add the chopped coriander leaves, grated coconut, paneer, and a squeeze of lemon juice. Give it a gentle stir.1 tablespoon grated coconut, handful of fresh coriander leaves, chopped, 100 gram paneer, diced, 1 lemon, juiced
- Ragi Vermicelli Upma is ready to serve.
Leave Your Rating & Comment