Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water.

Let it remain in the water for 3 minutes.

Drain the water completely using a strainer.

Steam it in an idly pot or steamer for 5 minutes.

Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.

We will do the seasoning now.

Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing.

When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.

Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.

Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.