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Ragi Veg Upma

Healthy, fibre-rich and easy Indian breakfast made with finger millet (ragi), vegetables and simple spices — perfect for a nutritious start to the day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: Indian, South Indian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup ragi rava (finger millet coarse semolina) or coarse-ground ragi from millet grains
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 pinch asafoetida (hing)
  • 8 to 10 cashew nuts (halved)
  • 1 onion (medium, chopped)
  • 1 carrot (medium, chopped)
  • ¼ cup green peas (optional)
  • 1 green chili (slit or chopped)
  • 1 cup + ¼ hot water approx. for cooking the upma
  • salt to taste salt
  • 2 tbsp fresh coriander leaves (chopped) for garnish

Equipment

  • Kadai or deep pan

Method
 

  1. Heat the pan on medium flame. Dry-roast the ragi rava for 2–3 minutes until it becomes slightly aromatic. Keep aside.
  2. In the same pan, heat oil. Add mustard seeds and cumin seeds. When they start crackling, add asafoetida and cashew nuts. Fry till cashews turn light golden.
  3. Add chopped onion, green chili, chopped carrot (and peas if using). Sauté for 2–3 minutes until onion becomes soft.
  4. Add the roasted ragi rava and mix gently with the vegetables for a minute.
  5. Pour hot water carefully, add salt, stir continuously to avoid lumps.
  6. Cover and cook on low to medium flame for 5–7 minutes or until ragi absorbs water and becomes soft. Stir once or twice while cooking.
  7. Switch off the heat. Garnish with fresh coriander leaves. Serve hot.

Notes

You can adjust water quantity for desired consistency. Enjoy hot for best taste. Adding vegetables increases fiber and vitamins — good for a nutritious breakfast.