Ragi Semiya is one of the healthy breakfast recipes. It is known as fingermillet in english and kaezhvaragu in tamil. People have started to forget about our traditional, old ingredients like ragi, kambu, cholam. They are highly nutritious and are very cheap to get. Infact they are called as poor man’s crops in Economics. Nowadays the doctors are also advising to increase the intake of these items. I have seen people making only idli and dosai for their breakfast. But it is good to reduce the intake of rice and substitute it with these crops as we have accepted to consume oats. And now I make idli and dosai very rarely, may be once in a month or two. Before wedding, my amma makes ragi koozh once in a week for our tiffin. But after my wedding I have totally forgotten about these wonderful items. But after a break, I have now started to make these healthy recipes. You can make a lot of recipes with these millets. Here, I have given you a recipe for ragi semiya. The cooking method differs from our normal semiya. When I made this at home, My husband gave a weird expression on seeing its colour. He asked me” Hey Niranjana, what is this item looking so ugly?” But after tasting this he said it is good. Yes!!! he has not tasted it before. But now he happily eats these recipes.
Ragi Semiya– 2 cups
Water – 2 cups
Onion – 1
Tomato – 1
Coriander leaves – few
Oil – 2 tbsp
Mustard – 1 tsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Curry leaves – few
Green chillies – 2
Salt – As required
- Measure and roast the Ragi Semiya in the pan and keep it aside.
- Take water, add salt and soak the ragi semiya in water for 3 minutes. Drain the water completely.
- Steam cook the soaked ragi semiya in idli steamer or pressure cooker for 5 minutes.
- Turn off the stove and spread the steam cooked ragi semiya on a plate.Add cold water to it and frain the water immediately. This will prevent the sticking of semiya one to one.
- Now add oil in a pan and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown, add green chillies and curry leaves.
- Add the finely chopped onion and saute until they turn golden brown. Then add the chopped tomatoes and cook it for 5-10 minutes with very little water.
- At this stage add the cooked semiya and mix it well with other ingredients.
- Garnish it with coriander leaves.
Note: You can add other vegetables if necessary. It makes upma more tasty.