Ragi Semiya / Vermicilli ( Finger Millet Semiya) Recipe
Ragi/Finger Millet used to be one of the staple food items of South India. But, these days it has become less popular because it’s space has now been snatched by the latest Pizza/burger varieties. But, Having Ragi balls/Ragi Porridge (Ragi Kanji in tamil) for breakfast is still prevailing in a few parts of South India.
Reasons Why you should include Ragi in your Diet:
Ragi (Millet) is so rich in Calcium and proteins and when consumed for breakfast, it would provide all the energy and strength needed for the day. It is also rich in fibre and it would reduce appetite. So, people who watch their weight can take Ragi for breakfast so that they would gain the strength for the day and their appetite would also be under control ( Better way to lost that extra pound, without losing nutrients, huh??) . It is also good for diabetic people.
Also, it is widely advised by doctors these days to have steam-cooked dishes for our breakfast like Idly, Idiappam etc. In this recipe, Ragi would be steam-cooked, so try this one more frequently for your breakfast. Kids would enjoy the sweet version of this as evening snacks 🙂
In my place, my mom won’t prepare much Ragi dishes except for the Ragi Porridge that she used to prepare for my grandfather (Thatha). I never got to taste Ragi Semiya until I moved to a rented house with my friends. That is the time we had started cooking our food by ourselves and our exploration of new stuffs ( even basic stuffs like which one is pepper and which one is mustard 😀 ) had just begun. We all wanted to have something good but simple, at the same time. We had just mastered Dosas, Noodles and a few Upma varieties, which kept us alive. One day, one of us brought Ragi Semiya (Millet Vermicilli) instead of Normal Semiya (Vermicilli ). Luckily, one of our roomies was aware of cooking that and we prepared Ragi Semiya for dinner. That turned out to be good and we started preparing that often. And, then my friend taught me how to prepare a simple nd sweeter version of Ragi Semiya (Ragi vermicilli) that was also sooooo tasty (Ghee and Sugar did that trick 😀).
After that, I started preparing Ragi Paal Rotti ( Ragi and Milk Roti), Ragi Adai, Ragi Porridge and Ragi dosa. But, Out of these, Ragi Semiya and Ragi Porridge are my favorites. Over to that Ragi Semiya Recipe (for both hot and sweet ones) from Home making Delight..
Ragi Semiya/Vermicilli ( Finger Millet Semiya)
Hot Version and Sweet Version
Prep Time: 10 minutes
Cooking Time : 10 minutes
What You would need:
Ragi Semiya (Millet Vermicilli) – 200 gms
Salt – As needed
Water – As required for soaking the Ragi and for steaming it
Oil – 2 + 2 tsps
Mustard (Kadugu) : 1 tsp
Asafoetida (Hing/ Perungayam) – A small pinch
Urad dhal (Ulundhu): 1 tsp
Ginger – a small piece (Optional)
Green Chillies -2
Curry leaves (Karuvepilai) – a few (as per your taste)
Onions – 3 (Big/Medium)
Tomato – 1 (Optional)
Lemon: 4 tsps
For Sweet Version:
Grated coconut (Thuruvia Thengai) — 4 tsps
Sugar ( Chakkarai/ Seeni) – 2-5 tsps ( as per your taste)
Ghee ( Nei ) – 2 tsp
Cardomom (Elakkai) – 3
Cilantro leaves ( Coriander leaves/Kothamalli Thazhai) – a few (as per your taste)
How to Prepare:
1) Add the necessary salt in water and soak Ragi Vermicilli in it for 3 minutes. It is enough if the water level is just above the Ragi Semiya. Don’t soak for more than 3 minutes or as mentioned in your brand, otherwise our dish would become sticky.
2) Squeeze gently the extra water from the Ragi Semiya and steam-cook for 6 -8 minutes.
I have used Idly-pan to steam-cook. You can use your method to steam-cook:
Ragi – Before steamed:
Ragi – After steamed:
For Hot Version:
1) Heat 2 tsp of Oil in a Pan and when it is hot enough, add mustard seeds, Asafoetida, Urad dhal, Curry leaves and saute for a minute.
2) Then add finely chopped onions, ginger and green chillies and saute until the onions turn pink. Then, add the chopped tomatoes and saute until they turn mushy. Adding tomato is optional.
3) Now, add the steam-cooked Ragi Semiya and saute for 2 minutes in medium flame. At this step, add 2 tsps of oil to enhance the taste and to avoid stickiness.
4) Squeeze few drop of lemon to it.
5) Garnish with Cilantro leaves ( Coriander leaves/ Kothamalli Thazhai) and serve hot with a chutney of your choice 🙂 I like this with Coconut-Peanut chutney – View Recipe for coconut-peanut chutney.
For Sweet Version:
1) Grind Coconut and Cardamom together in a Mixie. Do not add water to this.
2) Mix Steam-cooked Ragi and this mixture in 4:1 ratio.
3) Add Ghee and sugar to it and mix well with your hands or spoon until it mixes well.
4) Add Ghee-roasted cashews or peanuts or almonds of your choice and serve.
5) This would make a perfect healthy and yummy evening snack (After-school snack) for kids.
1) I like that bit of salty taste even with sweeter version. But, if you don’t prefer it, don’t add salt while soaking ragi.
2) As I cooked this for dinner, I wanted to have this simple. So, I did not add peanuts/cashews. If you want to make the recipe rich, you can add ghee-roasted cashews/Peanuts as per your taste in both hot and sweet versions.
3) Also, I ran out of cilantro 🙁 But, I would strongly recommend cilantro and curry leaves for a nice aroma and flavor (Don’t think that they are optional). This would not only enhance the taste but also would have a good impact on your health/hair.
4) Don’t reduce the number of onions. Whenever we prepare any dish which are not so preferred by many, adding more onions would do the trick of attracting them to it. Ragi has an unique taste which I like. But, many people might not have this as their favorites. As this is one easy, healthy and tasty way of cooking Ragi, do add more onions and attract kids to this recipe.
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