I’ve tried making upma with semolina, vermicelli, broken wheat and bread crumbs. But when I came across a recipe for Ragi upma, I was zapped. And as my chef instinct would have it, I had to try it out the very next day. It turned out pretty well and it was not until my husband had tasted it that his qualms of a day being spoilt by breakfast were quelled. I’m surely going to make it again as ragi is surely a healthy option for breakfast.
- 1½ cups Ragi Flour
- 1 Onion chopped
- 4 Green Chilies
- Few Curry leaves
- 3 tbsp Ground nuts
- ½ tsp Mustard Seeds
- 1 tsp Chana dal
- ¼ Cup Water
- 2 tbsp Oil
- Salt to taste
- Take ragi flour and sprinkle some water little by little and mix it well so as to make dry crumb-like dough. (Don’t make a paste)
- In a pan, heat some oil, add mustard seeds, chana dal, curry leaves, and ground nuts.
- Once the mustard splutters, add chopped onion, chopped green chilies, and fry until onion and cooked
- Add ragi flour and salt and mix well.
- Keep the heat on low and keep sprinkling water every 2 minutes so that the ragi does not form a paste but also cooks well.
- Close the lid for about 5 minutes, till the color of the flour changes from raw to cooked
- Serve hot with coriander/ coconut chutney
Preparation time- 20 minutes