Ragi Semiya
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.
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.