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Ragi Upma
Ingredients
- 1 cup ragi (nachni / red millet) flour
- 1/2 cup semolina (rava)
- 2 tsp oil
- 1 tsp mustard seeds ( rai / sarson)
- a pinch of asafoetida (hing)
- 2 to 3 curry leaves (kadi patta)
- 2 1/2 tsp finely chopped green chillies
- 1/4 cup finely chopped onions
- 1/2 cup finely chopped carrots
- salt to taste
- 1/4 cup finely chopped coriander (dhania)
How to Make It
- Dry roast the ragi flour and semolina in a broad non-stick kadhai on a medium flame for 4 to 5 minutes or till it turns light brown in colour, while stirring continuously. Keep aside.
- Heat the oil in a broad non-stick pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida, curry leaves, green chillies and onions and sauté on a medium flame for 1 minute.
- Add the carrots and sauté on a medium flame for 1 more minute.
- Add the roasted ragi- semolina mixture and salt and sauté on a medium flame for 1 to 2 minutes.
- Add 4 cups of hot water and cook on a slow flame for 2 to 3 minutes or till the water evaporates, while stirring continuously.
- Add the coriander, mix well and cover and keep aside for 2 to 3 minutes.
- Serve hot.
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