Introduction

Ragi Upma is a wholesome and nutritious breakfast made with ragi millet and semolina, flavored with fresh vegetables and aromatic spices. This healthy recipe not only supports weight loss but also offers a comforting, flavorful start to your day. Serve it with spicy coconut chutney to complete the meal.

A white bowl filled with pale green, creamy curry surrounds a mound of brown ragi upma placed in the center. The upma has a soft texture with small visible bits of vegetables, and on top, there is a single cashew nut and a small orange piece for garnish. The bowl is held by a woman's hand and is set against a white marbled surface with a wooden board blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp chana dal

Few curry leaves

Pinch of hing (asafoetida)

2 tbsp cashews

½ onion, finely chopped

2 green chilies, slit

1 carrot, chopped

½ capsicum, chopped

½ tomato, chopped

1 cup rava (coarse semolina)

1 cup ragi flour

4½ cups hot water

2 tbsp ghee

2 tbsp chopped coriander leaves

1 tsp salt

Instructions

Step 1: Heat oil in a large pan over medium heat. Add mustard seeds, cumin seeds, chana dal, curry leaves, and a pinch of hing. Let the mustard seeds splutter and the chana dal turn golden.

Step 2: Add cashew nuts and sauté until they are lightly browned.

Step 3: Add finely chopped onion and slit green chilies, and sauté until the onions soften.

Step 4: Stir in chopped carrot, capsicum, and tomato. Cook for about a minute until vegetables are slightly tender.

Step 5: Add rava (semolina) and roast for 1 minute, stirring constantly to avoid burning.

Step 6: Add ragi flour and salt, and continue roasting for 2 more minutes, mixing well with the semolina and vegetables.

Step 7: Pour in the hot water gradually while stirring to prevent lumps. Keep stirring until the mixture thickens and water is absorbed.

Step 8: Add ghee, cover the pan, and simmer on low heat for 3 minutes.

Step 9: Garnish with chopped coriander leaves and serve hot, ideally with spicy coconut chutney.

Tips & Variations

Dry roasting the ragi and rava before cooking enhances the aroma and flavor.

Feel free to add more vegetables like peas, beans, or bell peppers for extra nutrition.

Use just ragi flour if you want a gluten-free version, though the texture will be different.

Experiment with spice mixes like pulao masala or bisi bele bath powder for new flavor twists.

Adjust the water quantity carefully to maintain the desired consistency; too much water can make the upma mushy.

FAQs

Can I make Ragi Upma without semolina?

Yes, you can use only ragi flour if you prefer to avoid semolina. The texture will be denser and less fluffy but still nutritious and tasty.

Is Ragi Upma suitable for weight loss?

Absolutely. Ragi is rich in fiber and protein and relatively low in calories, making it a great choice for a healthy, filling breakfast that supports weight management.