Description
Ragi Upma is a healthy and nutritious South Indian breakfast recipe made with a combination of ragi millet and semolina (rava), cooked with finely chopped vegetables, aromatic spices, and herbs. This weight-loss-friendly dish is not only rich in protein and fiber but also delivers a flavorful, wholesome start to your day. Typically served with spicy coconut chutney, this upma variant offers a perfect balance of taste and health benefits, making it a great alternative to traditional semolina upma.
Ingredients
Scale
Spices and Nuts
- 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
Vegetables
- ½ onion, finely chopped
- 2 green chillies, slit
- 1 carrot, chopped
- ½ capsicum, chopped
- ½ tomato, chopped
Main Ingredients
- 1 cup rava (semolina), coarse
- 1 cup ragi flour
- 4½ cups hot water
- 2 tbsp ghee
- 2 tbsp coriander leaves, chopped
- 1 tsp salt
Instructions
- Heat oil and temper spices: In a large kadai or pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon chana dal, a few curry leaves, and a pinch of hing. Let them splutter, then add 2 tablespoons of cashews and sauté until golden.
- Sauté onions and chillies: Add finely chopped half an onion and slit green chillies (2 nos). Sauté lightly until onions turn translucent.
- Add vegetables: Add chopped carrot, half capsicum, and half tomato to the pan. Cook for about a minute, stirring continuously to blend flavors.
- Roast rava: Add 1 cup coarse rava (semolina) to the mixture and dry roast it for 1 minute, stirring constantly to prevent burning.
- Roast ragi flour: Add 1 cup ragi flour along with 1 teaspoon salt. Continue roasting the combined flours for 2 minutes, ensuring they are evenly toasted for enhanced aroma and flavor.
- Add hot water and cook: Pour in 4½ cups of hot water gradually while stirring continuously to avoid lumps. Keep stirring until the water is completely absorbed and the upma reaches a thick, cooked consistency.
- Finish with ghee and simmer: Stir in 2 tablespoons of ghee, cover the pan with a lid, and simmer on low heat for 3 minutes to allow flavors to meld and soften the upma.
- Add coriander and serve: Finally, garnish with 2 tablespoons of freshly chopped coriander leaves. Serve the warm ragi upma accompanied by spicy coconut chutney for a wholesome meal.
Notes
- Dry roasting ragi flour is crucial to release its aroma and enhance flavor; you may use ghee for roasting if preferred for a richer taste.
- You can customize the upma by adding your choice of vegetables or spices such as pulao masala, vangi bath, or bisi bele bath powder for variety.
- The recipe uses a 1:1 ratio of rava to ragi for balance, but you can adjust this ratio according to taste preferences.
- Maintaining the correct water to dry ingredient ratio is essential to achieve the right consistency and avoid a watery or too thick upma.
- Adding vegetables is optional but highly recommended for increased nutrition and flavor.
- Serve with spicy coconut chutney to complement the mildly flavored upma perfectly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: South Indian
Keywords: Ragi Upma, Weight Loss Breakfast, Healthy Millet Breakfast, South Indian Recipe, Ragi Rava Upma, Healthy Upma, Millet Recipes, Low Calorie Breakfast
