Finger Millet (Ragi) Upma
Description
A delicious and nutritious breakfast dish made with roasted finger millet flour (ragi), vegetables, mustard seeds, curry leaves, and a touch of spice. This gluten-free upma is perfect for a healthy and satisfying start to your day.
Ingredients
- 1 cup finger millet flour (ragi flour)
- 2 tablespoons vegetable oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon urad dal (split black gram)
- A pinch of asafoetida
- 1 green chili, chopped (optional)
- 1 medium onion, diced
- 1/2 cup chopped vegetables (carrots, peas, beans, etc.)
- Salt to taste
- 2 – 2 2 1/2 cups water
- 1/4 teaspoon turmeric powder
- Chopped coriander leaves, for garnish (optional)
Instructions
- Roast the Ragi Flour: In a dry pan over medium heat, roast the finger millet flour for 2-3 minutes, stirring constantly, until fragrant and slightly darker in color. Be careful not to burn the flour.
- Heat Oil and Temper: Heat the vegetable oil in a pan or skillet. Add the mustard seeds and let them splutter. Then, add the urad dal and asafoetida. Once the urad dal turns golden brown, add the green chili (if using) and curry leaves. Fry for a few seconds until fragrant.
- Sauté the Vegetables: Add the diced onion and cook until softened and translucent. Add your chosen chopped vegetables and cook for another 2-3 minutes, or until slightly softened.
- Cook the Upma: Add the roasted ragi flour to the pan and mix well with the vegetables. Season with salt and turmeric powder. Gradually add water, a little at a time, and mix well to avoid lumps.
- Simmer and Serve: Bring the mixture to a boil, then reduce heat, cover the pan, and simmer for 5-7 minutes, or until the ragi flour is cooked through and the water is absorbed. Stir occasionally to prevent sticking.
- Garnish and Enjoy: Once cooked, remove from heat and garnish with chopped coriander leaves (optional). Serve hot with coconut chutney or sambar for a complete breakfast.
Note
You can adjust the amount of water depending on the desired consistency of your upma. For a thicker upma, use less water. Feel free to add other vegetables of your choice. Chopped tomatoes, bell peppers, or grated beetroot are all great options. For a richer flavor, you can substitute ghee for vegetable oil. Leftover ragi upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or milk to loosen the consistency.