Ragi Shavige Uppitu/Ragi Vermicelli Upma

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #209 THINDI YENU

What an interesting theme name you may be thinking. I too was completed intrigued by these two simple words. In Kannada 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. 

Interestingly, in India there is no specific word for breakfast, its usually nashta or snack in different dialects. It’s then referred to either morning or evening snack. So rightly here, as the theme suggests its 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.

I’d always wanted to try out the shavige,semiya or sevai dish for a long time but just kept putting it off. When I was in Bangalore last time, I’d bought a small packet of vermicelli or sevai to prepare the shavige uppitu (vermicelli upma). Never got down to it, I landed up making kheer with it. I’ve just returned back to Bangalore and had made up my mind that this time round must, must, must make vermicelli upma for this theme. A few times did deviate and thought no let me make neer dosa. However, neer dosa will have to wait as I found a  small packet or ragi vermicelli in the small grocery store in our complex. And in no time bought the other ingredients and Sunday Brunch was a delicious plate of veggie filled ragi shavige uppitu. Must warn you, some label this this as upma and some as pulao. What is ragi? its finger millet, so it makes this dish totally gluten free and vegan friendly too. What I love about the grocery stores in Bangalore is that they are offering so many ways of using healthy millets in various forms right from flours to batters. 

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.

RAGI SHAVIGE UPPITU / RAGI VERMICELLI UPMA

Serves 4

2 cups ragi vermicelli

2 cups water

½ cup diced carrot

½ cup peas

½ cup corn

½ cup chopped French beans

1 medium onion, finely chopped

1 sprig curry leaves

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

pinch of asafetida

2-3 tbsp chopped fresh coriander

1 tsp urad dal

1 tbsp roasted chana dal

1 tbsp lemon juice

¾ – 1 tsp salt

10 -12 cashew nuts

1-2 green chillis, sliced or paste

1 tsp ginger paste

1 tbsp jaggery powder (optional)

1. Prepare the vegetables.
2. Put a wide pan over medium flame.
3. Roast the ragi vermicelli, stirring it constantly for 1-2 minutes.
4. Remove the vermicelli into a plate and keep it on the side till required.
5. Add oil to the pan. When it becomes hot add chana dal.
6. Stir for a few seconds and then add urad dal. Stir for a few seconds.
7. Add mustard and cumin seeds. 
8. Add asafetida and curry leaves. Stir for a few seconds.
9. Add chopped onion. Stir fry it till it becomes translucent.
10. Add cashew nuts, ginger and chopped chilis. Mix well.
11. Add the vegetables, salt and water. Add jaggery if you’re using any.
12. Cover the pan and let the vegetables cook for 5-7 minutes.
13. Check if the vegetables are cooked.
14. Add the roasted vermicelli. Mix gently.
15. Cover the pan and let the upma cook for 3-4 minutes.
16. Take the pan off the heat. The water will have evaporated.
17. Let the upma rest for 2-3 minutes.
18. Add lemon juice and fresh coriander. Mix well and serve immediately.

 

 

Tips:

• Use any vermicelli (rice, wheat, millet) of your choice.
• I’ve used the instant version of vermicelli. You can make the rice or millet vermicelli at home and use that to make this upma.
• Add vegetables of your choice, like bell pepper, broccoli, cabbage, cauliflower, potato etc.
• Ragi (little millet) vermicelli cooks really fast so don’t over cook it.

 

 

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You may want to check out the following breakfast recipes:

akki roti

Pundi Gatti

Onion and Carrot Ragi Bhakri/Roti

Upma/Uppitu

lemon rice/chitranna

 

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