Ragi Upma

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

Serves- 2

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