Moong dhal Ragi Semiya – Dhal flavored Finger Millet
Moong dhal Ragi semiya – Mung Dhal Finger Millet Vermicelli is a quick and healthy snack/dinner/breakfast prepared by tempering steam cooked ragi semiya with moong dhal and then flavoring with shredded coconut. Ragi paruppu semiya is easy to prepare and you can serve it as a healthy snack or a whole meal.
Ragi/Kezhvaragu/Finger Millet is one of the Millet Varieties (Sirudhania vagaigal) with a distinct taste which may not be favorite for many, so tempering it with moong dhal & coconut gives taste & flavor. Back in my working days, Ragi Semiya was the one of the frequent dishes I used to prepare next to dosa & chapathi. Moong dal ragi semiya is easy to prepare as it just calls for steam cooking & tempering.
Ragi Semiya is an easy ingredient for the novice cooks to begin with as the texture won’t turn sticky like normal vermicelli. My mom prepares Idiyappam & dumplings (Check out Dhal Flavored Mini Dumplings) with moong dhal and I tried the same with Kezhvaragu semiya as it takes only half of its time to prepare. Thinking about some healthy snacks for your kids?!?!?! Try this easy & quick mung dhal ragi semiya.. 🙂
Over to Moong dhal Ragi Semiya Recipe from HomeMaking Delight with step-by-step photos..
Moong dhal Ragi Semiya Recipe- Dhal flavored Finger Millet Recipe
Finger millet moong dal semiya | Mandua Moong dal semiya| Ragi Moong dhal semiya | Nachni Moong dal Semiya | Kezhvaragu paruppu semiya | Koovaragu paruppu Semiya | Ragulu Semiya | Ragulu Pappu Semiya
Serves 1 – 2
Ragi Semiya (Finger Millet Vermicelli) – 2 cups heaped
Moong dhal (Pasi Paruppu / Payatham Parupu) – 1/8 cup + 1 tblsp
Shredded Coconut – 3 tblsp
Salt & Water as needed
Oil – 1 tblsp
Mustard seeds – 1 tsp
Urad dhal – 1/2 tsp
Red chilly – 3 or 4
Hing/Asafoetida – 1/8 tsp
Curry Leaves – few
- Soak Ragi Semiya in water (just enough to cover it) with added salt for not more than 3 minutes and then steam cook it in a steamer or Idli cooker.2. Cook moong dhal with enough water in a pan and make sure it’s just soft and not over-cooked. Drain the remaining water if any.3. Heat oil in a pan and temper it with Mustard seeds, Urad dhal, Hing, Curry leaves & red Chilly.4. Add the cooked moong dal & salt (if needed more) and saute it for a minute or so.5. Finally, add ragi semiya and grated coconut and mix until they are well blended.6. Enjoy your hot paruppu ragi semiya with Ragi Semiya – sweet version. Groundnut / Peanut Chutney would go well with your healthy Pasi Paruppu Ragi Semiya. 🙂
- Grease the steamer or idli plates with oil to avoid the semiya sticking to the plates.
- You can cook the dal by directly boiling it in water or steam cook it idli plates with little water so that you can keep an eye on it. The taste of this Dhal flavored Ragi Semiya depends on cooking the Mung dhal properly. Don’t let it turn mushy. Don’t pressure cook the Moong dhal/Pasi Payaru.
Reasons Why you should include Ragi in your Diet – Finger Millet’s health benefits:
Finger Millet in English is known as Ragi/Kezhavaragu/Kelvaragu in Tamil, Koovarugu in Malayalam, Ragulu in Telugu, Ragi in Kannada and Mandua in Hindi.
- Ragi (Finger 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.
- Keppai/ Kezhvaragu is also rich in fiber 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 & Millet Varieties (Sirudhaniyam in Tamil) 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 🙂
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