Ragi Shavige Uppitu

Recipe: Ragi Shavige Uppitu

Ragi Shavige Uppitu is a healthy, vegan, delicious breakfast or lunch box meal made from ragi vermicelli and vegetables. Also known as ragi semiya, ragi semiya upma or simply ragi vermicelli. Ragi is finger millet. Ragi vermicelli is widely used especially in South India as a breakfast or snack ingredient. Add vegetables and make an upma, add it to idlis, make kheer.

So In short

Ragi  is finger millet. Ragi is  healthy, gluten free and ideal for diabetics as cooke ragi has low glycemic index.

Shavige is the kannada word for vermicelli

Uppitu  is the kannada word for upma. Generally upma refers to a thick porridge like popular breakfast dish made from semolina. However, here the consistency of ragi shavige is not porridge like at all! So why uppitu? Don’t know!

Sharing This Recipe With 2024 Alphabet Challenge Group

We are fast approaching the tail end of this challenge initiated by Wendy who blogs at A Day in the Life on the Farm. With letter R there are quite a few options. Rose, raspberries, radish, raisins, red cabbage, rice, rhubarb, rutabaga, red lentils, ravoili, red peppers, red onion,rum, etc. Too many to choose from. However, for this theme I decided to redo an old post. The recipe for Ragi Shavige Upma was

First Published on 19/08/2019. Republishing on 28/08/2024

 

 

Memories

I first made Ragi Shavige Uppitu way back in 2019 as the theme for the FoodieMonday/Bloghop Group was Thindi Yenu. At first had no idea what that phrase meant. Aruna who suggested the theme challenged us to find out what it meant. Thank God for google so it was pretty easy to find. In Kannada (the language for Karnataka state in India) yenu means what and thindi is snacks or tiffin. So its simply translates as ‘What is for Snacks/Tiffin?”

Yeah! I now know a few more Kannada words 🙂 besides Namaskara and Thumba Dhanyanvadagalu. On a serious note, if hubby and I ever plan to stay in Bangalore for a longer period, learning Kannada would definitely be on my list.

This interesting theme was suggested by Aruna. She wanted us to prepare any breakfast dish which is very much a part of Karnataka. As I was browsing through her blog Vasu’s Veg Kitchen, I came across a very interesting recipe Undrallu which I definitely want to try for Ganesh Chaturthi which is just round the corner.

Breakfast In India

Interestingly, in India there is no specific word for breakfast, it is usually nashta or snack in different dialects. It is referred to either morning or evening snack. So rightly here, as the theme suggests it is a snack that one would enjoy in the morning. In Karnataka the most common ones are variations of dosa, idli, upma, pundi gatti, shavige, akki roti, chitranna, ragi roti,mangalore buns, neer dosa, phovu phaan, appe or paddu, khara bhaat to name a few.

 

More About Ragi Shavige

Surprisingly you will not find this dish in most of the fast food restaurants. I first came across a packet of ragi vermicelli in the local grocery shop in our apartment complex. I asked the shop keeper what we can make with it and he said shavige. So got home and googled what it was, consulted a few of my neighbours and planned to make it. Surprisingly, after 30 minutes or so I hear the door bell. Opened the door to find one of my neighbour’s standing at the door with a small bowl of ragi shavige. Tasted it and fell in love with the healthy snack.

 

Traditional Method

In the olden times the vermicelli was made at home. Ragi flour was cooked to a thick paste with water and salt. It was then put in a vermicelli making machine and made into long noodles. Either that was steamed fresh or dried in the sun for later use. Some families still make the vermicelli from scratch but I take the easy way out by buying the ready made finger millet vermicelli.

My Opinion About Ragi Shavige

What I found after gorging on a huge bowl full of  this delicious snack is that it was not heavy on my stomach at all and was easy to digest. Its also a great way to include loads of veggies in a meal. Add any vegetables of your choice. Check out the recipe and let your mind go into the thinking mode as to which veggies you would like in your bowl of shavige uppitu.

 

The Alphabet Challenge Journey So Far

Some Recipes With R On My Blog – Please Check Them Out

R Recipes By Members Of  The Group

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheeseburger Broccoli Rice Soup Casserole 
• Food Lust People Love: Leek and Lobster Mushroom Risotto 
• Karen’s Kitchen Stories: Pan-Seared Scallops with Black Beans and Red Pepper Sauce 
• A Day in the Life on the Farm: Pineapple Fried Rice 
• Sneha’s Recipe: Pressure Cooker Rice Kheer With Homemade Masala Milk Powder 
• A Messy Kitchen: Rabrabrakake: Norwegian Rhubarb Cake 
• Mayuri’s Jikoni: Ragi Shavige Uppitu 
• Jolene’s Recipe Journal: Raspberry Ricotta Pancakes 
• Magical Ingredients: Red lentil Paratha 
• Palatable Pastime: Ring Noodle Tuna Salad (Minnesota Style)
• Blogghetti: Roasted Rosemary Potato Peelings 
• Culinary Cam: Rose Petal-Strawberry Granita 

Ingredients Required For Ragi Shavige Uppitu

Ragi Vermicelli

Easily available in most Indian Stores and online. The vermicelli can be steamed and then mixed with the vegetables or you cook it with the vegetables by adding water. Both methods work out pretty well. I will write down both ways to make the ragi shavige. Just have to be careful that it does not become soggy.

Water

Required to soak, steam, cook the ragi vermicelli.

Onion

Use any of your choice red, white or yellow. Peel and finely chop the onion. We will be using about ½ cup chopped onion.

Green Chillis

Add according to your taste. Add the paste or finely chopped chillis. If you are preparing this dish for kids it is best to use green chilli paste.

Fresh Ginger

Peel and grate or mince.

Mixed Vegetables

I have used mixed frozen vegetables which consists of peas, corn, carrot and green beans. Add vegetables of your choice. Boil or steam the vegetables for easier cooking. Any vegetables you use the total should be about 1-1½ cups.

Curry Leaves

Kari patta, limbdi. Use fresh, dried or frozen. We need about 8-10 leaves.

Oil

Any oil of your choice. I have used sunflower oil.

Mustard Seeds

Rai, sarson ke dane. Easily available in all Indian Stores or online.

Asafoetida

For gluten free uppitu, omit using asafoetida or hing. The powder form generally contains wheat flour. If you get the pure form of asafoetida, then you can use that.

Fresh Coconut

Optional ingredient. I like to add some as it gives a naturally sweetish flavour.

Urad Dal

Split black gram. Easily available in all Indian Stores and online. You need the one without the skin. Urad dal adds a nice nutty flavour.

Chana Dal

Split chickpea lentils. Best to use the roasted one which is easily available in all Indian Stores and online. If you don’t get roasted chana dal then go for the raw one. Just make sure during tempering the dal is allowed to cook till it turns brownish in colour.

Cashew Nuts

I like to add chopped cashew nuts. However, you can opt to use peanuts.

Fresh Coriander

Dhania, chop with the tender stalks as those are the most flavourful.

Lemon Juice

Add according to your taste.

Salt

Add according to your taste. I add about ½ tsp to the vegetables when I boil them.

 

 

 

 

 

 

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A Small Request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
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