Karnataka · Breakfast
Ragi Vermicelli Upma
ರಾಗಿ ಉಪ್ಪಿಟ್ಟು
Ragi upma is a savoury preparation made with ragi vermicelli or coarse ragi rava rather than ordinary wheat semolina. This version uses steamed ragi vermicelli tossed with mustard, lentils, onion and vegetables. Hydrate and steam the strands according to their packet directions, then fold them gently through the cooked tempering.
- vegetarian
- vegan
Ingredients
- 200 g (approximately 2 cups)Ragi vermicelliUse a product intended for soaking and steaming; packet directions take precedence.
- 1500 ml (approximately 6 cups)Water750 ml for soaking and 750 ml below the steamer; discarded or evaporated.
- 20 ml (approximately 1 1/2 tbsp)Cold-pressed groundnut oil Organic Mandya
- 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
- 8 g (approximately 2 tsp)Chana dal Organic Mandya
- 4 g (approximately 1 tsp)Split skinless urad dal Organic Mandya
- 1 g (approximately 1 tbsp)Curry leaves
- 100 g (approximately 2/3 cup)OnionFinely chopped.
- 50 g (approximately 1/3 cup)CarrotFinely grated.
- 50 g (approximately 1/3 cup)Green peas
- 4 g (approximately 1 2/3 tsp)Green chilli
- 5 g (approximately 1 tsp)Fresh ginger
- 4.5 g (approximately 3/4 tsp)Fine salt
- 10 ml (approximately 2 tsp)Lemon juice
- 6 g (approximately 1/4 cup)Fresh coriander leaves
Method
Soak strands
Soak vermicelli in 750 ml room-temperature water for 3 minutes, or the packet-specified time.
⏱ 3 minDrain strands
Drain the softened strands thoroughly in a sieve.
Heat steamer
Bring the remaining 750 ml water to a boil below a greased steaming plate, about 5 minutes.
⏱ 5 minSteam vermicelli
Steam the drained strands over medium heat for 5 minutes, or the packet-specified time, until cooked.
⏱ 5 minFry tempering
Fry mustard, chana dal, urad and curry leaves in oil over medium-low heat for 3 minutes.
⏱ 3 minCook vegetables
Sauté onion, ginger, chilli, carrot, peas and salt in the tempering for 7 minutes, until tender.
⏱ 7 minCombine strands
Fold steamed vermicelli into the vegetables over low heat for 2 minutes, without mashing.
⏱ 2 minFinish upma
Fold in lemon juice and coriander off the heat.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Check whether the packet requires soaking, steaming or boiling.
- Allow the steaming and vegetable cooking to overlap.
Serving
Serve hot with coconut chutney.
Storage
Refrigerate within 2 hours and use within 24 hours; reheat covered until hot.
Variations
- Add 30 g (approximately 1/3 cup) fresh coconut after cooking.
- Replace peas with 50 g (approximately 1/3 cup) finely chopped beans.
Nutrition per serving
| Energy | 249 kcal |
|---|---|
| Protein | 5.6 g |
| Carbohydrates | 43.9 g |
| Fat | 5.6 g |
| Fibre | 7.8 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Can I use ragi flour instead of ragi vermicelli?
Plain flour will thicken into a dough or porridge rather than separate strands, so it is not a direct substitute. Use ragi vermicelli for this method. Coarse ragi rava also needs its own liquid ratio and cooking sequence instead of the steaming steps.
Why did ragi vermicelli become mushy?
Over-soaking, inadequate draining or vigorous mixing can break the strands. Follow the packet timing because different products vary, and drain thoroughly before steaming. Fold the cooked vermicelli through the vegetable base gently rather than stirring it hard like a semolina porridge.
Do all ragi vermicelli products need steaming?
No. Some are prepared by soaking and steaming, while others are boiled or cooked directly. This method is written for the soak-and-steam type. Check the packet before starting and adapt only the strand preparation, keeping the measured vegetable tempering ready separately.
Is packaged ragi vermicelli always gluten-free?
Not necessarily. Some products contain wheat flour or semolina alongside ragi, while others use different binders. Read the ingredients and allergen statement on the packet. This recipe does not carry a gluten-free label because the composition of the chosen vermicelli can vary.
Can I pack ragi vermicelli upma for later?
Cool it promptly in a shallow container and refrigerate within two hours if it will not be eaten soon. Use within 24 hours and reheat until hot throughout. A small splash of water and covered heating help loosen strands without repeated stirring.
Photo: Organic Mandya · © Organic Mandya
