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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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