Saturday, 30 January 2016

Ragi Semiya

Ragi Semiya, this is an simple, easy and healthy recipe for breakfast. None of us in our home are big fan of upma varieties. Since we hear millets are very good for health, we started buying ragi semiya often these days. At first, we used to just eat it with sugar and coconut. But now a days I started preparing it like semiya/upma and to my surprise everyone at our home liked it! The preparation is just the same as we do regular upma/semiya but the main part lies in how the ragi semiya is cooked. If it is not cooked in a right consistency then the dish will be a real mess. Lets move on to the recipe...

Ragi Semiya

Preparation Time : 5 Minutes | Cooking Time : 15 Minutes | Serves : 2

Ragi Seimiya - 100 gm
Onion - 1 No. (Big Size)
Green Chili - 2 No.
Curry Leaves - 2 Strings
Mustard Seeds - 1/4 tsp.
Urad Dal - 1/4 tsp.
Channa Dal - 1/4 tsp.
Oil - 2 tsp.
Salt - to taste

1. Keep all the ingredients ready for making ragi semiya.
a. Take water in a bowl and add half a teaspoon of salt and mix well. Soak the ragi semiya in salt water for just 1 or 2 minutes. After a minute drain the water from ragi semiya and keep it aside.
b. Finely chop onions and green chilies.
2. Place the soaked ragi semiya in a steamer and steam it for about 5 minutes. I used Idli Pot for steaming it. If you have steamer, you can steam it in that.
3. Heat oil in a pan and add mustard seeds. Once the mustard splutters, add in urad dal and channa dal. Fry for few seconds and add onion, green chili and curry leaves.
4. Saute till the onion turns transparent. Add the steamed ragi semiya and mix well.
5. Cook the semiya for about 2 to 3 minutes in medium flame and switch off the flame. If you cook more than that, the semiya will become stiff.

Simple, easy and healthy Ragi Semiya is ready to serve. It will be good to eat as it is without any chutney. If your still prefer some chutney, you can serve it with coconut chutney

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