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Ragi Vermicelli Or Seviyan Upma (easy To Prepare)

VIEWS 1099
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Energy (kcal) - 227

Protein (g) - 5.9

Carbohydrate (g) - 33.7

Fat (g) - 7.7

Khyati's Health-O-Meter Says:

Ragi is a whole grain that is gluten-free and a staple of South India. It is a very good source of calcium, helps in controlling diabetes and helps battling anaemia. The high amount of dietary fibre in Ragi makes it a super food for weight loss.

INGREDIENTS:
  • Ragi sevaiya (vermicelli) - 1 cup 
  •  Onion, sliced - ½ small 
  • Green chillies - 2-3 
  •  Grated coconut (optional but recommended) - 1/3 cup
  •  Oil - ½ tsp 
  •  Mustard seeds - ¼ tsp
  • Split urad dal (ulutham paruppu) - ¼ tsp
  • Grated ginger - ½ tsp 
  • Salt to taste
DIRECTIONS:
Step 1 Heat the oil in a pan and add the mustard seeds. Whey they pop, add the urad dal and fry until gulden brown. Step 2 Next, add the sliced onion, ginger, and green chillies and fry until the onions turn soft and pink. Don’t fry them too much; it tastes great in the upma with a little bit of crunch. Step 3 Once the onions are sort of done, add the ragi sevaiya. Mix well and add salt. Now, sprinkle about ¼ cup water on this mixture. Mix well. Continue this with little water until the ragi is cooked. This will take about 12 minutes or so depending on how much water you add. Take care not to add too much because ragi sevaiya will cook to mush very quickly and become yuck. Sprinkle water a little at a time, keep stirring, and let it cook evenly Step 4 When the vermicelli is cooked soft and there’s no extra water remaining in the upma, add the grated coconut. Mix well and heat through. Adjust salt.
Recipe Category:
Breakfast
Recipe Title:

Ragi Vermicelli Or Seviyan Upma (easy To Prepare)

Recipe Views:
1099
Recipe Type:
Veg
Recipe Kcal:
227

Energy
(kcal)

5.9

Protein
(g)

33.7

Carbohydrate
(g)

7.7

Fat
(g)

Khyati's
Health-O-Meter Says:

Ragi is a whole grain that is gluten-free and a staple of South India. It is a very good source of calcium, helps in controlling diabetes and helps battling anaemia. The high amount of dietary fibre in Ragi makes it a super food for weight loss.

INGREDIENTS:
  • Ragi sevaiya (vermicelli) - 1 cup 
  •  Onion, sliced - ½ small 
  • Green chillies - 2-3 
  •  Grated coconut (optional but recommended) - 1/3 cup
  •  Oil - ½ tsp 
  •  Mustard seeds - ¼ tsp
  • Split urad dal (ulutham paruppu) - ¼ tsp
  • Grated ginger - ½ tsp 
  • Salt to taste
DIRECTIONS:
Step 1 Heat the oil in a pan and add the mustard seeds. Whey they pop, add the urad dal and fry until gulden brown. Step 2 Next, add the sliced onion, ginger, and green chillies and fry until the onions turn soft and pink. Don’t fry them too much; it tastes great in the upma with a little bit of crunch. Step 3 Once the onions are sort of done, add the ragi sevaiya. Mix well and add salt. Now, sprinkle about ¼ cup water on this mixture. Mix well. Continue this with little water until the ragi is cooked. This will take about 12 minutes or so depending on how much water you add. Take care not to add too much because ragi sevaiya will cook to mush very quickly and become yuck. Sprinkle water a little at a time, keep stirring, and let it cook evenly Step 4 When the vermicelli is cooked soft and there’s no extra water remaining in the upma, add the grated coconut. Mix well and heat through. Adjust salt.
Recipe Title: Ragi Vermicelli Or Seviyan Upma (easy To Prepare)
Recipe Category: Breakfast
Recipe Views: 1099
Recipe Type: Veg
Recipe Kcal:

Energy 227 (kcal), Protein 5.9 (g), Carbohydrate 33.7 (g), fat 7.7 (g).





Khyati's
Health-O-Meter Says:

Ragi is a whole grain that is gluten-free and a staple of South India. It is a very good source of calcium, helps in controlling diabetes and helps battling anaemia. The high amount of dietary fibre in Ragi makes it a super food for weight loss.

INGREDIENTS:
  • Ragi sevaiya (vermicelli) - 1 cup 
  •  Onion, sliced - ½ small 
  • Green chillies - 2-3 
  •  Grated coconut (optional but recommended) - 1/3 cup
  •  Oil - ½ tsp 
  •  Mustard seeds - ¼ tsp
  • Split urad dal (ulutham paruppu) - ¼ tsp
  • Grated ginger - ½ tsp 
  • Salt to taste
DIRECTIONS:
Step 1 Heat the oil in a pan and add the mustard seeds. Whey they pop, add the urad dal and fry until gulden brown. Step 2 Next, add the sliced onion, ginger, and green chillies and fry until the onions turn soft and pink. Don’t fry them too much; it tastes great in the upma with a little bit of crunch. Step 3 Once the onions are sort of done, add the ragi sevaiya. Mix well and add salt. Now, sprinkle about ¼ cup water on this mixture. Mix well. Continue this with little water until the ragi is cooked. This will take about 12 minutes or so depending on how much water you add. Take care not to add too much because ragi sevaiya will cook to mush very quickly and become yuck. Sprinkle water a little at a time, keep stirring, and let it cook evenly Step 4 When the vermicelli is cooked soft and there’s no extra water remaining in the upma, add the grated coconut. Mix well and heat through. Adjust salt.

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Ragi Vermicelli Or Seviyan Upma (easy To Prepare) - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1099
COMMENTS 0

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