Ragi semiya recipes

3 Ragi semiya recipes (1 sweet & 2 savory recipes). Ragi is the South Indian name to red millets or finger millet. Semiya is vermicelli. Since ragi semiya is made with whole grain flour these are more nutritious than the regular vermicelli. Ragi semiya is available in most Indian supermarkets & grocery stores.

Usually vermicelli is either made of rice or wheat flour but ragi semiya is made of finger millet flour and a small portion of wheat or rice flour. Finger millet is called as ragi in kannada, ragulu in telugu and nachni in Marathi. To know more about ragi you can check this detailed post on ragi recipes.

Most of the packs of ragi semiya come with instructions & even recipes to prepare them. But I always love using my own to suit our taste buds.

In this post I have shared 3 recipes using them. The first one is to make ragi semiya payasam. The second one is to make a upma & the third one is also a savory dish and goes by the name curd bath.

These can be made for a breakfast or for a snack. These recipes are kids’s friendly too.

Recipe 1 – Ragi semiya payasam

Recipe 2 – Ragi semiya upma (pulao)

You can use this recipe to make a ragi semiya upma or pulao. Both are almost the same except for the spices used. You can serve this with some yogurt or raita on the side.

Ingredients

1½ cup ragi semiya
1 tbsp oil
1 sprig curry leaves
¼ tsp mustard
½ tsp cumin / jeera
½ tsp urad dal
1 tsp chana dal
3 tbsp peanuts or cashews (optional)
1 onion sliced
1 to 2 green chili slit ½ tsp ginger chopped finely
1 Pinch hing
1/8 tsp turmeric
½ cup chopped mixed veggies (optional) ( 2 to 3 tbsps each of carrot, green peas & beans)
2 tbsps coriander leaves
1 tbsps lemon juice

If you prefer to make a pulao, then just substitute curry leaves with bay leaf. Substitute mustard with some pulao spices like 2 cardamoms, 1 inch cinnamon & 2 cloves.

Instructions

• This instruction is from the pack of ragi semiya I use. So check check yours and prepare them. Add ragi semiya to a bowl and rinse them twice. Soak in fresh water for 2 mins. Drain the water completely.
• Spread them and steam in a steamer or cooker for 3 to 5 mins as mentioned on the pack. Remove and set aside.
• Meanwhile pour oil to a pan and heat it. Add peanuts and fry them until golden. Remove to a plate.
• Then add mustard, cumin, urad dal and chana dal.
• Fry all of these until the dals turn golden and aromatic.
• Then add curry leaves, green chilies and ginger. Fry for 30 seconds.
• Add onions and saute until they turn transparent.
• Optional – Next add all the veggies and fry for 2 mins. Sprinkle some water and cook the veggies covered until the beans turn tender.
• Add turmeric, salt & ragi semiya. Mix and cook covered for a minute or 2 on a low flame. Add coriander leaves and sprinkle some lemon juice.

Recipe 3 – Ragi semiya curd bath

Ragi semiya curd bath takes less than 15 minutes. You can very well make it for a quick dinner or lunch. But it has to be served immediately. This is also a kids’ friendly & diabetic friendly recipe.

Curd bath is a yogurt based dish made either with semiya or beaten rice (poha) in karnataka.

Ingredients

1 cup ragi semiya
90 ml thick curd or greek yogurt
1 sprig curry leaves
¼ tsp mustard
¼ tsp cumin / jeera
½ tsp urad dal
½ tsp channa dal
2 tbsp peanuts or cashews ( as you desire)
1 onion small (thinly sliced)
1 green chili slit
2 pinches turmeric
1 tbsp oil
2 tbsps coriander leaves

Instructions

• Whisk the curd well and set aside.
• Heat oil in a pan. Fry peanuts until deep golden. Set them aside.
• Then add mustard & cumin. Once they splutter, add dals. Fry till they turn golden.
• Add onions, chili and curry leaves. Fry for 1 to 2 mins.
• Reduce the flame to low, then pour yogurt. Add turmeric and salt. Mix well. Taste the salt.
• Add the ragi semiya. Mix well. Cover and cook till semiya is done. Takes around 3 mins on a low flame.
• If the ragi semiya is still hard, then sprinkle very little water. Do not leave it for long as they can turn mushy.
• Garnish with peanuts and coriander leaves. Serve instantly.