Lemon ragi semiya upma-How to make-Step by step photos & video

Cuisine Style: Tamil nadu, Erode, Kovai, South India | Cooking Time: 15 minutes | To Serve: 2 | Take with: Chutney, Pickles chips | Type: Breakfast or Dinner, Weight loss & Easy diabetic recipes

Ingredients

• Ragi semiya – 250 gram
• Peanuts – 15 [roasted, peeled]
• Onion – 1 [sliced]
• Green chilli – 1 [sliced]
• Ginger – 1 tbsp [grated or finely chopped]
• Curry leaves – 1 spring
• Coriander leaves – 2 springs [finely chopped]
• Mustard seeds – 1 tbsp
• Bengal gram – 1 tbsp
• Urad dal – 1 tbsp
• Peppercorns - 5 [optional]
• Asafetida a pinch
• Gingelly oil – 1 tbsp [optional]
• Lemon – 2 ½ tbsp
• Salt to taste
• Oil – 2 tbsp

Method

• Soak ragi semiya in salt added water for 3 min. Then drain water & steam in idly cooker for 5 to 7 min.
• Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal and peppercorns.
• Then add roasted peanuts and onion sauté till soft. Add ginger, green chilli and curry leaves. Then add asafetida.
• Add steamed ragi semiya mix well. Then add lemon juice and salt mix well.
• Then add coriander leaves & pour 1 tbsp of gingelly oil mix well & cut off heat. Serve hot with coconut chutney or pickles, chips.
  

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How to make Lemon ragi semiya upma - Step by step procedure with pictures

Dry roast Peanuts[groundnuts], then peel

Soak semiya in water with 1 tbsp of salt for 3 min

Drain water after 3 min

Steam in idli cooker for 5 to 7 min

Perfectly steamed ragi semiya

Heat pan with oil, add mustard, bengal gram, urad dal

Add peppercorns and peanuts

Add onion & ginger

Add green chilli, curry leaves & asafetida

Add steamed ragi semiya

Mix well

Add lemon juice

Add chopped coriander leaves & gingelly oil

Ragi vermicelli upma - Ready to serve

Ragi lemon semiya