Ragi is a rich source of iron. In olden days, farmers used to eat ragi mudde or ragi balls so that they get good source of energy to work and don’t feel hungry for a long time. I always try and include ragi in my diet especially for breakfast. There are lot of yummy dishes you can make out of ragi. This is one such dish. Its a very healthy breakfast menu. Try it out!
Prep Time : 10 mins
Cooking Time : 10 mins
Ragi Semiya – 2 cups/100 grams
Onion Chopped -1 cup
For the seasoning:
Oil -1 tbsp
Mustard seeds -1 tsp
Urad dal -1/2 tsp
Green Chilli – 1 slit
Hing -1/4 tsp
Take two glasses of water and add needed salt and soak ragi semiya/vermicelli for 3 minutes. Do not soak it for more than 3 mins or else it will lose its form.
Drain the water completely using a strainer.
Steam the vermicelli in an idly steamer for 5 minutes. Once cooked, spread it on a plate and let it cool down.
Now heat oil in a pan, add mustard seeds, when it splutters, add urad dad, green chilli and hing. When dal turns golden brown, add finely chopped onions, and fry till it turns transparent and add salt and curry leaves.
Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
Remove from heat and serve hot with any chutney of your choice or sambar.