Thursday, 14 March 2013

Ragi Vermicelli Upma


I use to make vermicelli upma a lot because its a easy to make breakfast in the running morning. I was hesitating to try ragi vermicelli upma thinking that nobody in my family would like it. But last week I just bought 1 pkd to give a try and everybody including my l'il one liked it very much.

Since its made of wheat + Ragi flour I happily went to the shop  Immediately & got 10 pkds.....ha ha......

You too can give a try.......simple recipe is here.










Ingredients:

Ragi Vermicelli - 1 pkd
Mustard seeds
Broken Urad dhal - 1/2 tbsp
Curry leaves
Onion - 1 big chopped
Red chillis - 3/4
Oil
Salt



Cooking Method:

1. Take 2 cups of water in a wide vessel. Soak one packet of Ragi  vermicelli in the water for 3 minutes. Then drain the water.

2. Next place the soaked vermicelli in the idli plates & steam cook it for 5 minutes. Then take out the cooked vermicelli & transfer it from the idli plates to the wide vessel. With this Ragi vermicelli ready for making upma.

3. Heat 2 tbsp of oil in the heavy bottom frying pan. Add mustard seeds.

4. When mustard splatters, add broken urad dhal. When urad dhal turns golden color, add curry leaves, red chillis & onion. Also add salt.

5. When onion turns transparent, add the cooked ragi vermicelli & mix thoroughly so that the vermicelli completely blends with the other ingredients.

6. Check the salt, if required add again & mix it well. Cover it & let it cook for 5 mins.

7. Ragi Vermicelli Upma will be delicious with coconut/mint chutney.


 Picture Presentation:




15 comments:

  1. wow....healthy n yummy upma..

    ReplyDelete
  2. Healthy and yummy upma Shailaja!!
    http://www.rita-bose-cooking.com/

    ReplyDelete
  3. Sounds so healthy and yummy Helen :)

    ReplyDelete
  4. Nutritious and super healthy upma..have to make some soon.

    ReplyDelete
  5. Healthy and delicious..nice recipe

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  6. healthy upma. haven't seen ragi vermicelli here.

    ReplyDelete
  7. Healthy breakfast / Snack..


    Shree
    http://easycooknbake.blogspot.com/

    ReplyDelete
  8. Hi Helen, this look healthy and inviting. Great for lunch too. YUMMY!
    But I have not eaten ragi vermicelli.

    ReplyDelete
  9. really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards,
    Semiya upma

    ReplyDelete
  10. "Remember that Bengali households still are known for their amazing food culture and this fact is known world-wide :)

    tanSEN was bengali my dear friend, so were a lot of other people! want to see the entire list as it stands today? so was subash chandra bose and sri aurobindo :)

    and i can name a million others and i am proud to say our greateness can be exerted beyond our national borders.
    we are the fifth largest speakers!

    we bengalis have won pretty much every award in the world stage you name it we have it and we are damn proud of what we have :)

    its the only country in the world which took rebellion because it couldn’t speak its mother tongue and it won! and won so hard that the UN had to adopt that day as the international language day, which celebrates languages from all over the world.

    did you know that the FAMOUS SEARS TOWER is architectured by another bengali?"

    KAMONASISH AAYUSH MAZUMDAR
    (MBA, IMT Ghaziabad)
    Bengaluru, Karnataka

    ReplyDelete

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