Ragi Vermicelli Upma

Ragi Flour is a primarily a powder food, made out of Ragi grain. It is finger millet powder. It has high protein and mineral content. It is an ideal source of protein for vegetarians. Ragi flour has a low-fat content along with the rich amount of fibers adds to the already long list of ragi flour benefits. Upma, uppumavu, or uppittu is a breakfast  dish originating from the Indian subcontinent most common in Kerala, Andrapradesh, Tamilnadu  Maharastra and Sri Lanka cooked with vermicelli, or Cream of wheat (Rava or Sooji) with desired vegetables.

A dear  friend of mind told me about Ragi vermicelli made out of ragi flour and that there was recipe of back of the package to make upma. She had made this and she liked it. I bought this and experimented per instructions on the back of package, however I found out that if you follow the instructions on back of the box, the upma become too lumpy and you loose the texture of vermicelli.  I modified the recipe and did not soak the vermicelli in water as instructed on the box and just placed it in the strainer of the steamer (I sprayed the strainer with cooking oil spray) Only sprinkled little water on the vermicelli, vs soaking it.

I only steamed the vermicelli for  3 min vs 5-6 min on the box, also I opened the steamer every 1 min and lightly tossed it with  wooden spoon dipped in oil so it does not become sticky and does not loose it texture.  Then set aside to cool, while I prepared the other ingredients for upma.  Vermicelli prepared in this manner does not loose its thin noodle like texture. 

Ingredients: 

• 3 cups of  Ragi Vermicelli steamed and cooled separated so does not become sticky
• 1 small yellow onion finely chopped
• 1/2 red onion finely chopped
• 1/4 cup of kernel of corn
• 1/4 cup of sprouted moong (optional)
• 3/4 cup of green peas
• 2 green chilies
• 1/2 cup boiled/peeled and chopped potato

For tempering:

• 1/3 cup olive oil or any cooking vegetable oil
• 1 teaspoon of cumin seeds
• 3/4 teaspoon of black mustard seeds
• One tables spoon of dry urad dal
• 1/4 teaspoon of Asafetida
• 2 pods of dried red chilies cut in halves
• One to two sprigs of fresh curry leaves
• Salt to taste
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of coarse ground black pepper
• 1/2 teaspoon of cayenne pepper powder
• 1 teaspoon of cumin powder

For Garnish:

• One bunch of cilantro finely chopped
• 1/3 cup of Pepita seeds
• 1/3 cup of pistachios
• 1/2 cup of cashews
• You can garnish with freshly chopped tomatoes and onions if desired. 

Method:

• Heat oil in a frying pan or wok.
• When heated add cumin seeds and mustard seeds.
• When these crackle add urad dal and asafetida
• Sauté for few seconds then add  dried chili pods and curry leaves.
• Sauté for few seconds then add chopped onions.
• Cook onions until light golden brown.
• Add all the veggies, salt, chopped chilies and spices and vermicelli and turmeric powder.
• Gently toss everything until well incorporated.
• Turn the heat off.
• Add lime juice.
• On another stove you can roast all the garnishing nuts in a frying pan. 
• Turn the heat off.

• Garnish the vermicelli with cilantro and chopped nuts. 
• Serve with plain yogurt or any desired soft drink or Indian chai.

Enjoy !!

Source of Ragi flour info https://en.wikipedia.org/wiki/Ragi_flour

https://creativecommons.org/licenses/by-sa/4.0/

Photographs by Surekha

Recipe modified by Surekha from the recipe on the box of Ragi Vermicelli for better outcome and to her taste.