Ragi Upma


ragi upma


Ragi upma, which is a healthy and delicious food, is made from ragi flour. If you want it to have more iron, then prepare the flour from sprouted ragi. The method to make ragi upma almost parallels that of rava upma.

For breakfast or as a light evening snack, ragi upma fits the bill nicely.

A key point about ragi upma is you have to cook it well. The reason is the dish is prepared from ragi flour, and if it is not cooked fully, it could cause stomach pain. So, after you add the flour to the seasoning, cook it for an adequate time to ensure the preparation is ready to eat.

Add vegetables to the ragi upma recipe to make the cuisine more nutritious. Carrot, beans and capsicum are some of the vegetables you can use to make this healthy food. In peas season, use them. These take the taste of ragi upma several notches higher.

Garnish the upma with fresh coconut gratings, finely-chopped coriander leaves and a few drops of lemon juice.

Relish this healthy food with side dishes like coconut chutney and or curd. Amla pickle or sweet lemon pickle are also a good choice.




how to make ragi ambli
Ragi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day. Here is the ragi ambli recipe.




Servings: 2-3

Ingredients:


1. Ragi flour / finger millet / mundal / kezhvaragu / nachni / ragulu 1 cup
2. Oil 2 tablespoons
3. Mustard 1/4 teaspoon
4. Channa dal 1/2 teaspoon
5. Urad dal 1/2 teaspoon
6. Cumin seeds 1/2 teaspoon
7. Turmeric 1/8 teaspoon
8. Asafoetida 2 pinches
9. Curry leaves 1 sprig
10. Green chilies 2-3 or to taste
11. Onions 1-2
12. Tomatoes 1-2
13. Ginger small piece
14. Water 1-and-1/4 to 1-and-1/2 cups
15. Cooked peas 1/4 cup
16. Coconut gratings 1 tablespoon
17. Coriander leaves few sprigs
18. Lemon juice to taste
19. Salt to taste

How to make Ragi Upma?


1. Cut onions, chilies, tomatoes and ginger. Keep aside.

ragi upma s1
2. Heat 1 teaspoon of oil.
3. Add ragi flour.

ragi upma s3

Fry till you get the roasted aroma of ragi flour.

ragi upma s3b

Keep aside.
4. Heat the remaining oil in a thick bottomed utensil.

ragi upma s4
5. Add the mustard seeds when the oil becomes hot.

ragi upma s5
6. Add the dals and cumin seeds when the mustard seeds begin to splutter.

Fry till the dals turn golden-brown.

ragi upma s6
7. Add asafoetida and curry leaves.

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Fry till the curry leaves become crispy.
8. Add the onions and chilies.

ragi upma s8

Fry tiil these turn to golden brown.

ragi upma s8b
9. Add turmeric, tomatoes, ginger and little salt.

Fry till the tomatoes become soft.

ragi upma s9
10. Add the cooked peas, water and salt.

ragi upma s10

Bring to roll-boil.
11. Add the ragi flour slowly with one hand while mixing the flour with another hand.


ragi upma s11

Mix thoroughly.

ragi upma s11b
12. Cover the utensil with a plate.

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Turn the flame to sim.

Cook for 2-3 minutes.
13. Remove the plate.

Add coconut gratings, chopped coriander and lemon juice. Mix.

ragi upma s13

ragi upma s13b

ragi upma s13c
14. Ragi upma is ready. Serve ragi upma hot with a slice of tomato.

ragi upma final


TIPS Ragi Upma
1. Add 1 teaspoon of ghee, in Step 13, to the upma for extra taste.
2. For softer upma, increase the quantity of the water.
3. Ragi upma should be eaten hot, because it will lose some of its taste, and will become hard, when it gets cold.