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aerial shot of ragi vermicelli upma served in a cream colour bowl.
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Ragi Vermicelli Upma Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Indian
Servings: 2 adults
Calories: 991kcal
Author: Hina Gujral

Equipment

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.

Nutrition

Calories: 991kcal | Carbohydrates: 152g | Protein: 28g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 33mg | Sodium: 712mg | Potassium: 1158mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4367IU | Vitamin C: 45mg | Calcium: 909mg | Iron: 8mg