RAGI SHAVIGE UPPITU | RAGI VERMICELLI UPMA
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.
Ingredients
- 3 cups ragi vermicelli approx 160g
- 1 cup water
- 1-1½ cup mixed vegetables cooked
- ½ cup onion finely chopped
- 1 sprig curry leaves
- 2 tbsp oil
- ½ tsp mustard seeds
- ¼ tsp asaf0etida
- 2 tbsp fresh coriander chopped
- 2 tbsp coconut grated
- 1 tsp urad dal
- 1 tbsp chana dal roasted
- 1 tbsp lemon juice
- ¾ - 1 tsp salt
- 10 -12 cashew nuts
- 1-2 green chillis sliced or paste
- 1 tsp ginger paste
Instructions
COOKING RAGI VERMICELLI IN WATER.
- Prepare the vegetables if you are fresh ones.
- Steam or boil the vegetables. I boil them in the microwave with ½ tsp salt for 3-4 minutes.
- Heat 1 tbsp oil in a wide pan over medium flame.
- Roast the ragi vermicelli, stirring it constantly for 1-2 minutes. Use a slotted spoon so that the oil remains in the pan.
- Remove the vermicelli into a plate and keep it on the side till required.
- Add the remaining oil to the pan. When it becomes hot add mustard seeds.
- Also add the chana and urad dals. Stir fry till the dals begin to change colour.
- Add asafoetida and curry leaves. Stir for a few seconds.
- Add chopped onion. Stir fry it till it becomes translucent.
- Add cashew nuts, ginger and chopped chilis. Mix well.
- Add the roasted vermicelli and salt.
- Add at first ¼ cup water and gently keep stirring the vermicelli.
- Keep on adding 2-3 tbsp at a time till the vermicelli is cooked al dente and not soggy.
- The amount of water will depend on the brand. Some need less than others.
- Add the vegetables, lemon juice, coconut and chopped coriander.
- Mix well and allow the ragi shavige to heat up a bit.
- Serve immediately.
STEAMING METHOD
- Soak the ragi vermicelli in normal water for about 2-3 minutes.
- In the meantime set up your steaming device. Make the bottom pan has enough water.
- Brush the steamer base with little oil.
- Drain out the water from the soaked vermicelli. Gently arrange it over the oiled steamer. Spread it out gently so it steams well.
- If the steamer is big you can place the vegetables on one side to steam also.
- Cover the steamer and allow the vermicelli and veggies to steam for 5-7 minutes. Do not over cook the vermicelli so check after 5 minutes.
- In the meantime heat oil in a wide pan over medium heat.
- When it becomes hot, add the mustard seeds.
- Add the chana and urad dal. Stir fry for a minute or till it begins to turn colour.
- Add curry leaves, asafoetida and onion.
- Stir fry the onions till they are cooked a bit.
- Add ginger, chillis and cashew nuts.
- Give it a good stir.
- Add the steamed vegetables, salt and coconut.
- Give it a good mix.
- Gently sprinkle the steamed vermicelli over the vegetables.
- Stir gently, I like to use the pick and drop method using a fork.
- Lastly add the lemon juice and chopped coriander.
- Mix gently and serve it.
Notes
- Add vegetables of your choice, like bell pepper, broccoli, cabbage, cauliflower, potato etc.
- Ragi vermicelli cooks really fast so don't over cook it.
- To make it protein rich add tiny cubes of paneer or tofu when you stir the vegetables.
- Can add peanuts if you wish. Make sure you stir fry them along with the urad and chana dals.
- Cook the vegetables in the microwave if you want to.
- Ideal as a lunchbox meal as it tastes good even when it is cold.
- Can warm it up in the microwave oven for a minute or tow.