Ragi Semiya Upma/Fingermillet Vermicelli Upma

Upma is one of the easiest and quickest breakfast South Indian dish usually prepared with semolina or rice rava. But this time am posting today this healthy upma with fingermillet vermicelli. Actually during my last trip, i crossed many different and healthy vermicelli with many varieties of millets, obviously i came back home with a couple of millet vermicellis. One among is this ragi semiya aka finger millet vermicelli, actually i make this upma quite often whenever i feel like having semiya upma and completely trying to skip the usual vermicelli. This semiya upma is definitely nutritious and healthy as it is made with ragi aka fingermillet. Apart from upma, you can make varieties of foods with this vermicelli, but today its going to be a simple upma with this vermicelli.Sending to Pari's Only - Gluten Free Cooking.

Am running my first week of blogging marathon today with an healthy theme, yes my theme for this week is All About Millets.Millets, these incredible grains are important for me now and i cant keep me away from them. Actually i'll try to add them atleast thrice a week, sometime i skip rice and go for millets for my lunch, i'll try to add millets in my spice powders,breakfast, dosa batter etc etc, yes the list goes on. Millets are very versatile and you can make many dishes out of it from breakfast to sweets with them.Stay tune to watch out millet based dishes during this week's blogging marathon.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#42. 

1packet Ragi Vermicelli
1/2cup Chopped onion
2nos Green chillies (slit opened)
1tsp Ginger (minced)
1tsp Mustard seeds+urad dal
1/2tsp Channadal
3nos Dry red chillies
1/4tsp Asafoetida powder
Few Curry leaves
2tbsp Gingelly oil
Salt

Soak the ragi vermicelli in warm water for 5 minutes, strain it and steam cook in Idli cooker for 10minutes, remove the cooked vermicelli and keep aside.

Heat the gingelly oil, let splutters the mustard seeds, urad dal,channadal,dry red chillies,asafoetida powder,fry until they turns brown.

Add now the sliced onions,grated ginger,curry leaves and slit opened green chillies,sauté until the onions turns transculent.

Immediately add the salt, cook for few seconds.

Add now the cooked ragi vermicelli to the cooking veggies, stir continously until the ragi rava gets well coated with the spices,put off the stove.

Serve hot with chutney.