ragi semiya upma

INGREDIENTS

• 1-1/2 cups Rice Vermicelli Noodles (Thin)
• 1 Onion , sliced
• 1/2 cup Carrots (Gajjar) , chopped
• 1/3 cup Green peas (Matar)
• 2 Green Chillies
• 1/4 teaspoon Asafoetida (hing)
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 1 teaspoon ghee
• 1 sprig Curry leaves
• Salt , to taste
• 1 teaspoon Lemon juice

METHOD

• To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.
• Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.
• Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.
• Saute for 1 minute or so till the urad dal is slightly browned.
• Then, add onions and fry till translucent and soft.
• Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.
• Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.
• Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve