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Ragi Vermicelli Upma

Don’t let the dark brown colour of the ragi vermicelli upma daunt you!

This deep red millet is a rich source of calcium, a much-needed mineral for strengthening bones.

How to make this super healthy?

Throw in some crunchy and colourful vegetables for the fibre punch. For now, we provide the recipe for a simple ragi vermicelli upma recipe.

Ragi Vermicelli Upma Recipe
Ragi Vermicelli Upma Recipe

Serves – 2

Cooking time – 15 minutes

Level of cooking – easy


  • Ragi Semiya-1 cuP
  • Onion Chopped -1 cup
  • Green chilli-1 finely chopped
  • Ginger – 1-inch piece finely chopped
  • Salt needed

For the seasoning

  • Oil -1 tbsp
  • Mustard seeds -1 tsp
  • Urad dal -1/2 tsp
  • Red chilli -1
  • Hing -1/4 tsp
  • Curry leaves 3-4


  1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
  2. Drain the water completely using a strainer. Steam it in an idli pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.
  3. For seasoning heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves
  4. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.