Although I took pictures when amma was preparing the ragi semiya upma, they didn’t turn out great. I am always on vacation mode when in Kottayam and feel lazy taking step by step pics. I’d much rather sit on the high kitchen counter, dangling my feet, drinking hot tea, and generally not caring about anything going on around me. There are few exceptions to this and the day the ragi semiya upma was made, it wasn’t one of them.
So I did the next best thing and brought back a packet of Anil Ragi Vermicelli to Singapore. This is the brand my mom swears by and trust me, she has tried all of them. It’s not easily available in Kerala but you can find it everywhere in Tamil Nadu.
If you love upma recipes, then check out idli upma recipe, vegetable rava upma, masala bread upma and vegetable dalia upma,
Ragi Semiya Upma (Vermicelli Upma) Recipe
Preparation time: 5 minutes
Cooking time: 25 minutes
Serves 2
Ingredients:
2 cups of ragi semiya (vermicelli)
1 small onion, sliced
3-4 green chillies
1/3 cup of grated coconut (optional but recommended)
2 tsp of oil
1/4 tsp of mustard seeds
1/4 tsp of split urad dal (ulutham paruppu)
1/2 tsp of grated ginger
Salt to taste
How to make Semiya Upma:
1. Heat the oil in a pan and add the mustard seeds. Whey they pop, add the urad dal and fry until golden brown.
2. Next, add the sliced onion, ginger, and green chillies and fry until the onions turn soft and pink. Don’t fry them too much; it tastes great in the upma with a little bit of crunch.
3. Once the onions are sort of done, add the ragi semiya. Mix well and add salt.
Now, sprinkle about 1/4 cup water on this mixture. Mix well. Continue this with little water until the ragi is cooked. This will take about 12 minutes or so depending on how much water you add. Take care not to add too much because ragi semiya will cook to a mush very quickly and become yuck. Sprinkle water a little at a time, keep stirring, and let it cook evenly
(PS: it was very hard to take a picture with one hand of me sprinkling water).
4. When the vermicelli is cooked soft and there’s no extra water remaining in the upma, add the grated coconut. Mix well and heat through. Adjust salt.
Serve hot with coconut chutney. If you prefer your upma sweet, you can sprinkle some sugar on it and eat with a ripe banana. Either ways, it tastes great. Ragi vermicelli has a chewy texture that I absolutely love!
Note: the ragi vermicelli packet advices cooking it on steam. I haven’t tried that since this method I’ve detailed above is easier but amma says steaming will result in much softer vermicelli upma. If you want to try it, rinse the ragi semiya in some water and transfer to a steamer. Steam for about 5-6 mins and then use as above, skipping the sprinkling-water step.
The text art on the first pic of ragi semiya upma is by Sindhu.
Tasneem says
March 28, 2018 at 4:06 amThank you for this method of preparation of ragi seviyaan rather than the soaking and steaming method. I have been thinking of making it this way but wasn’t sure how much water i would have to add. I have made it the soaking and steaming way but they get gluggy though tasty. My mother in law made wheat seviyaan this method.
nags says
May 2, 2018 at 10:44 amyes there’s some trial and error involved. have to sprinkle water until the ragi semiya gets cooked and soft 🙂
Tasneem says
May 2, 2018 at 11:02 amThanks Nags. I made it and it was so easy and quick. You are the first one who has given this recipe without the soaking and steaming method. Looks and tastes great.
Anu Nandu says
June 30, 2012 at 7:18 pmOoohh..I found this too in my indian store and made it a few weeks ago – looks gorgeous!
DineIn says
June 27, 2012 at 10:26 ammm me too like more ragi semiya (vermicelli) this is my spouse favorite dish for break fast 🙂
Devi Raman says
June 27, 2012 at 4:43 amI bought a packet of Anil Ragi vermicelli a month back after seeing your recipe. Yesterday, I tried this out for dinner and it came out well. I followed your recipe to the 'T' and didn't cook the way it was mentioned on the pack as it required more work as well. My folks at home were all praise for this. Thanks to you.
thenali says
June 24, 2012 at 5:21 pmI tried this recipe today, felt it dry to eat this alone without chutney.
Being a bachelor, I don't have a mixie, hence no chutney 🙁
Though, I can try it with sambar – but the quickie advantage of the recipe goes away!
Additional note from my grandma:
To make it taste sour, you can add lemon (as reqd.) at the end, if salt is used instead of sugar.
Nagalakshmi V says
June 25, 2012 at 12:34 amgood point. but you can eat it on it's own for sure. i think it was dry because either you didn't add enough water while cooking (which is the more common issue) or, you didn't add enough oil 🙂
Great tip from your grandmom! thanks for that.
Padhu says
May 29, 2012 at 9:35 amHealthy and yummy!
jo says
May 26, 2012 at 3:14 pmSoak it for a minute in warm water with a tsp of salt added and steam it. It turns out really soft. It takes a little of practice to get it right without letting it get soggy. You can eat it right away with a little sugar and grated coconut or mix it with sauteed onions, urad daal and green chillies.
Nagalakshmi V says
May 27, 2012 at 3:31 amYeah steaming ragi semiya is recommended but I use this water-sprinkling technique because its just so much quicker and the results are not that different
indosungod says
May 23, 2012 at 12:58 pmI have heard good thing about Anil Semiya too. I have tried their tomato semiya and this ragi semiya as well. Reminds me to bring some when I visit.
Sumi says
May 22, 2012 at 11:46 pmLooks Good.I too make this often.Quite a healthy breakfast, perfect with coconut chutney:)
postmormon girl says
May 22, 2012 at 8:34 pmMy Tamil mother-in-law makes upma all the time when she visits. I've been having some serious cravings for upma lately and have been trying to replicate her recipe but to no avail. I'll have to try this one out and see if it improves matters any.
Priya says
May 22, 2012 at 5:52 pmHealthy and super filling nutritious upma.
Shabitha Karthikeyan says
May 22, 2012 at 5:09 pmLovely upma !! Never tried ragi semiya. Tempted to do it !!
Anjali says
May 22, 2012 at 3:46 pmI love anil's too. The sevai is very fine and especially ragi turns out completely non sticky. In Blr I used to use it all the time.
Krithi says
May 22, 2012 at 3:29 pmAnil semiya… wow… reminds me of old times.. this used to be our sunday breakfast..
Krithi's Kitchen
notyet100 says
May 22, 2012 at 3:16 pmThe bowl looks yum,,perfect for breakfast
Veena says
May 22, 2012 at 2:56 pmI love ragi.. I do Ragi Uppuma almost every week.I normally add Tofu and Carrot also…nice click Nags.
Jayashree says
May 22, 2012 at 2:34 pmI use the soaking & steaming method and it does turn out really soft and nice. Your pics, as always, are excellent.
RAKS KITCHEN says
May 22, 2012 at 12:49 pmLove the lighting really in the first pic 🙂 also those cute icons, why i am mentioning in every post!! 😀 Yet to try this semiya
Kadhyaa says
May 22, 2012 at 12:49 pmhealthy and yummy 🙂
Lubna Karim says
May 22, 2012 at 12:09 pmI never tried ragi semiya till now…this looks yum….will try it…
Paaka Shaale says
May 22, 2012 at 11:52 amI love ragi vermicelli. I can have it anytime of the day. Yours looks very tempting Nags 🙂
Tina says
May 22, 2012 at 11:30 amBeautiful clicks..
Hari Chandana says
May 22, 2012 at 10:50 amHealthy and delicious upma.. Yummy !!
Indian Cuisine
[email protected] says
May 22, 2012 at 9:21 amni iice!! i like ragi!
Sharmilee! :) says
May 22, 2012 at 9:15 amI so so love this…I've tried many brands too and finally settled with anil.We always steam it as you've mentioned… Adding it as such is new to me, sure a time saver, will try it that way next time.Beautiful pics!
StarzzSpace says
May 22, 2012 at 8:37 amLooks tempting to me 🙂 Wonder if we can get in Delhi.
T S Durai says
August 5, 2012 at 8:06 amYes
you can
order online http://www.angaadi.in/Item/Index?value=12
Take care
Enjoy This Ragi semiya