Ragi Semiya is a nutritious breakfast option made from finger millet, known as kaezhvaragu in Tamil. Sadly, traditional grains like ragi, kambu (pearl millet), and cholam (sorghum) are becoming less common in our diets, despite being highly nutritious and affordable. In fact, they’re often referred to as “poor man’s crops” in economic terms. Even doctors today recommend increasing our intake of these wholesome grains.
Different choice of Breakfast
I’ve noticed that many people stick to idli and dosai for breakfast, but it’s beneficial to reduce our reliance on rice and incorporate these traditional grains into our meals—much like how we’ve embraced oats. I used to make idli and dosai almost daily, but now, I prepare them only once every month or two. Before I got married, my mother (amma) would make ragi porridge (ragi koozh) once a week for our tiffin.
Choosing Anil Ragi Semiya
When it comes to Ragi Semiya, I particularly enjoy using Anil brand known for its quality and taste. The texture of Anil Ragi Semiya is perfect for various dishes, and it cooks quickly, making it a convenient choice for busy mornings.
The Alternative Cooking Method
The reason I prefer making Ragi Semiya my way is that many people end up with a mushy texture by following the instructions on the packet. Usually, the recommended method for preparing Anil Ragi Semiya involves soaking it for a few minutes and then steaming it. However, the method I use is foolproof and ensures perfect results every time. Plus, it’s a one-pot recipe, making it both simple and convenient.
Anil Ragi Semiya is versatile—you can make a variety of recipes with it, from simple upma to more elaborate dishes like lemon ragi semiya or curd ragi semiya.
Ragi Semiya
Equipment
- 1 Pan
Ingredients
To Temper
- 2 tbsp Oil
- 1 tsp Mustard
- 1 tsp Urad dal
- 1 tsp Channa dal
- 1 tbsp Cashews
- few Curry leaves
- 2 no Green chillies
Other Ingredients
- 100 gram Ragi Semiya
- 100 ml Water
- 1 no Onion
- 1 no Tomato
- few Coriander leaves
- As req Salt
Instructions
- Heat some oil in a pan and add mustard seeds. Once they begin to splutter, add channa dal and urad dal.
- When the dals turn golden brown, toss in the cashews, green chilies, and curry leaves.
- Next, add the finely chopped onions and sauté until they become golden brown.
- Add the chopped tomatoes and cook for 2 minutes.
- Now, stir in the cooked semiya, along with the other ingredients.
- Mix with other ingredients and roast for a minute.
- At this stage add the measured quantity of water. Do not add extra water water as it will end up making it mushi.
- Add salt at this stage and mix well.
- After adding water, keep the flame low and cook only in low flame. If needed you can cover the lid and cook.
- Finally, garnish with fresh coriander leaves and fluff it up.
INSTRUCTIONS
- Heat some oil in a pan and add mustard seeds. Once they begin to splutter, add channa dal and urad dal.
- When the dals turn golden brown, toss in the cashews, green chilies, and curry leaves.
- Next, add the finely chopped onions and sauté until they become golden brown.
- Add the chopped tomatoes and cook for 2 minutes.
- Now, stir in the cooked semiya, along with the other ingredients.
- Mix with other ingredients and roast for a minute.
- At this stage add the measured quantity of water. Do not add extra water water as it will end up making it mushi.
- After adding water, keep the flame low and cook only in low flame. If needed you can cover the lid and cook.
- Add salt at this stage and mix well.
- Finally, garnish with fresh coriander leaves and fluff it up.
Note: You can add other vegetables if necessary. It makes upma more tasty.
