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Blogging Marathon# 59: Week 2/ Day 3

Theme: Instant Breakfast

Dish: Ragi Semya Upma

Today’s quick and easy breakfast is Ragi Semya Upma. I have to say this upma takes a little longer than regular semya upma, but it can be made under 20 minutes. The most time taking is probably getting the steamer ready to steam the noodles, so if you get that going breakfast will be on the table in no time.

I don’t even remember when I picked up a packet of Anil ragi semya. I found it safely stored in the pantry. After reading the instructions on how to prepare the semya, I almost gave up for today’s theme. Regular semya just needs to be boiled until tender, but ragi noodles are first soaked in plenty of water and then steamed until tender.

The good thing is while the semya is steaming, you can start making the upma and once the noodles are ready, they go straight into the skillet for a quick saute.

Ragi semya has a earthy taste and slightly chewy texture and is much better, nutritionally speaking, than regular semya. So making this dish once in a while is a good healthy alternative.
Print Recipe
Ragi Semya Upma Yum
Ragi semya has a earthy taste and slightly chewy texture and is much better, nutritionally speaking, than regular semya.
Ragi Semya Upma
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Ragi Semya
  • 1 Onion Medium , thinly sliced
  • 2 Chilies Green , slit
  • ½ cup Green Peas
  • ½ tsp Mustard Seeds
  • ½ tsp Urad dal
  • ½ Ginger " piece , finely grated
  • To taste Salt
Course breakfast
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 2 cups Ragi Semya
  • 1 Onion Medium , thinly sliced
  • 2 Chilies Green , slit
  • ½ cup Green Peas
  • ½ tsp Mustard Seeds
  • ½ tsp Urad dal
  • ½ Ginger " piece , finely grated
  • To taste Salt
Ragi Semya Upma
Instructions
  1. Soak ragi semya in water (regular tap water) for 3minutes. In the meantime get a steamer ready. Drain the semya and place it on steam for 5minutes. Once the semya is tender, fluff it and keep ready.
  2. While the semya is steaming, make the upma. Heat 2tsp oil in a pan, add urad dal, mustard seeds and dry red chili. Once the seeds start to splutter, add grated ginger, onion and green chilies; cook till onions are translucent. Add the green peas and cook for a minute. Season with salt.
  3. Finally add the steamed ragi semya, mix well, cover and cook for 2~3 minutes. Serve hot!!
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 59.

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10 thoughts on “Ragi Semya Upma”

  1. This looks yumm! Coincidentally, my mother dropped a packet of Anil raagi semiya…and I have been thinking of making it. Your dish makes me wanna run to the kitchen and try it now!

  2. Good one. I messed up once while using ragi semiya (I put it in boiling water and it became a soggy mass of ragi :)). Later on I checked to see the proper procedure and am yet to try it out.

  3. I love ragi semiya upma. It is very easy to make and also healthy too. I used to make it at least once a week.. You have made it looks really pretty! Beautiful presentation and clicks!

  4. I love ragi semiya upma. It is very easy to make and also healthy too. I used to make it at least once a week.. You have made it looks really pretty! Beautiful presentation and clicks!

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