Ragi Vermicelli Upma is a healthy, holistic South Indian vegetarian dish that can be taken for breakfast. As ragi is calcium-rich and thereby fortifies the bones it can be given to children and the elderly too. This gluten-free, vegan dish helps in checking sugar levels too.
To make it healthier you can add vegetables like carrot, beans and peas too. The same process can be followed for making wheat vermicelli upma, fox millet (thinai) vermicelli upma, pearl millet(kambu)vermicelli upma. A similar recipe is that of Lemon Sevai , which is also healthy.
This upma can taken with coconut chutney, pickle, banana or curd depending on your choice. For children, you can give it with banana. The best option is coconut chutney.
Method
Method for cooking the Ragi Vermicelli
The method varies for a brand and usually this procedure is written in the packet itself. Here I am using Anil brand wheat vermicelli.
Ingredients
180 g ragi vermicelli
1 litres water
Method
Take water in a big vessel.
Add the ragi vermicelli to the water so that it is fully immersed in water for 2 minutes. This is done to soften the ragi vermicelli.
Draining of water
Drain the water immediately. Remember you can’t use a colander as the vermicelli can easily pass through the holes. So you can use a micro-perforated strainer. If you do not have a strainer you can drain the water using the following method.
Close the vessel with a lid, hold the lid and the vessel together and slightly tilt the vessel so that only the water comes out. Finally, all the water is drained and only the softened vermicelli remains.
Cooking of the Ragi Vermicelli
Place this ragi vermicelli on an idli plate as shown below. Do not overcrowd it. You can use two idli plates if you want.
Keep this in an idli cooker and steam it for around 8 minutes. After the 8th minute, switch off the flame and remove the idli plates from the idli vessel. Allow it to cool.
Preparation of the ragi vermicelli upma
Ingredients
3 tablespoon oil
1 big onion (finely chopped)
2 big chillies(finely chopped)
1/4 teaspoon mustard
1/2 teaspoon broken urad dhal
1/2 teaspoon chana dhal
2 pinches asafoetida(hing)
a sprig of curry leaves
1teaspoon salt or salt to taste
1 tablespoon coriander leaves (finely chopped)
Method
Heat the pan or Kadai and pour oil. Wait for 2 minutes for the oil to get heated. Add mustard and allow it to splutter.
At this stage add urad dhal, chana dhal and asafoetida. Let the urad dhal turn slightly brown.
Now add onions, green chillies and curry leaves and saute.
Saute till the onions turn slightly brown.
Then add the cooked ragi vermicelli and sprinkle the salt. Mix well. Finally, garnish with coriander leaves. Mix well so that the coriander leaves get distributed evenly and serve hot.
Enjoy the tasty dish with coconut chutney:)
