{"id":4949,"date":"2024-08-12T13:00:46","date_gmt":"2024-08-12T07:30:46","guid":{"rendered":"https:\/\/superduperkitchen.wordpress.com\/?p=4949"},"modified":"2024-08-12T13:35:14","modified_gmt":"2024-08-12T08:05:14","slug":"ragi-semiya","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2024\/08\/12\/ragi-semiya\/dadpinfo\/","title":{"rendered":"Ragi Semiya"},"content":{"rendered":"

Ragi Semiya is a nutritious breakfast option made from finger millet, known as kaezhvaragu<\/em> 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.<\/p>\n

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Different choice of Breakfast<\/h2>\n

I\u2019ve noticed that many people stick to idli and dosai for breakfast, but it\u2019s beneficial to reduce our reliance on rice and incorporate these traditional grains into our meals\u2014much like how we\u2019ve 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<\/em>) would make ragi porridge (ragi koozh<\/em>) once a week for our tiffin.<\/p>\n

Choosing Anil Ragi Semiya<\/h2>\n

When it comes to Ragi Semiya, I particularly enjoy using Anil brand known for its quality and taste.\u00a0 The texture of Anil Ragi Semiya is perfect for various dishes, and it cooks quickly, making it a convenient choice for busy mornings.<\/p>\n

The Alternative Cooking Method<\/h2>\n

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\u2019s a one-pot recipe, making it both simple and convenient.<\/p>\n

Anil Ragi Semiya is versatile\u2014you can make a variety of recipes with it, from simple upma to more elaborate dishes like lemon ragi semiya or curd ragi semiya.<\/p>\n

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Ragi Semiya<\/h2>\n
<\/div>\nNiranjana Sankaranarayanan<\/span>\n
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Ragi Semiya is a nutritious breakfast option made from finger millet, known as kaezhvaragu<\/em> 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.<\/span><\/div>\n
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Prep Time <\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Breakfast, tiffin<\/span><\/div>
Cuisine <\/span>Indian<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>2<\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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