Ragi Semiya Upma
Ingredients
- Ragi Semiya Vermicelli - 1 Cup
- Salt - ½ tsp + 1 small pinch
- Water - about 2 Cups
- Green chilli - 1 Large slit
- Onion - ½ medium sliced
To temper
- Oil - 1 tsp
- Mustard - ¼ tsp
- Chana Dal - 1 tsp
- Broken Urad dal - ½ tsp
- Jeera - ½ tsp
- Curry leaves - 1 sprig
Instructions
- First dissolve the ½ tsp of salt in the water and soak the vermicelli for 2-3 mins.
- Remove the soaked vermicelli from the water and steam it for 5 mins. I used idli cooker for steaming.
- Then, heat the oil in a pan, add the mustard and let it splutter. Then add all the other items mentioned under "To temper" in the given order. Once the dals turn golden brown, add the onions, a small pinch of salt and saute until they are translucent.
- Now, add the steamed vermicelli to the pan and saute for a further 3-5 mins until the vermicelli is dry and fully cooked through.
- Enjoy hot with any chutney.
Notes | FAQ
- Soaking the vermicelli in water is important to give the right texture to the vermicelli. But do not soak for more than 2-3 mins.
- In case you do not have a steamer, skip step 2. Instead, in step 4, after the onion is translucent, add ¾ cup of water. Then add the soaked vermicelli and cook covered until done. However in this method the texture of the vermicelli would vary.
- Since you are adding salt at two places, take care not to over season. Adding salt while soaking is for the vermicelli and adding salt while sauteing is for the onions.
- In case you do not have a steamer, skip step 2. Instead, in step 4, after the onion is translucent, add ¾ cup of water. Then add the soaked vermicelli and cook covered until done. However in this method the texture of the vermicelli would vary.
- Since you are adding salt at two places, take care not to over season. Adding salt while soaking is for the vermicelli and adding salt while sauteing is for the onions.