Ragi upma (Finger millet upma)

Name: Ragi upma (Finger millet upma)
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup flattened ragi; 1 onion, chopped finely; 2 green chillies, chopped; 1 sprig curry leaves; 1 teaspoon mustard seeds; 1 tablespoon urad dal; 1 tablespoon oil; as required Salt,; as required Water,; as needed Coriander leaves for garnish (optional)

Helen Thomas @cook_7814663

Mumbai

I have used flattened ragi to make this upma. Maybe the grains have been processed like poha/flattened rice. This upma can be had as a quick and nutritious breakfast or snack. Ragi being a nutrient dense grain has become popular with the health conscious. As it is, millets are making a strong come back.

I am not naming this recipe as ragi poha, as poha means flattened rice.

Helen Thomas @cook_7814663

Mumbai

I am not naming this recipe as ragi poha, as poha means flattened rice.

Saved

Ingredients

20 minutes

2 servings

1 cupflattened ragi
1onion, chopped finely
2green chillies, chopped
1 sprigcurry leaves
1 teaspoonmustard seeds
1 tablespoonurad dal
1 tablespoonoil
as requiredSalt,
as requiredWater,
as neededCoriander leaves for garnish (optional)

Saved

Steps

20 minutes

1

Keep the ragi in a juice strainer or something similar. Show it under running water for a few seconds. Tap to take out the excess water and keep it aside.
2

Ragi will absorb the remaining water and swell slightly. It will be crumbly.
3

Now wrap the ragi in a cheesecloth and steam for 5 minutes. Let it cool completely and then separate the grains. (This step is optional.)
4

Heat oil in a wok. Add urad dal and mustard seeds.
5

When the mustard seeds sputter, add curry leaves, onion and green chillies. Add salt and cook till the onion turns pink.
6

Add the ragi and mix well. Turn off the stove. Garnish and serve warm.
7

If you have not steamed the ragi, sprinkle water and cook for a minutes. I have noticed that the ragi grains tend to stick if done this way. It is better not to skip steaming.