24 RAGI UPMA


Ragi Upma/Uppindi/Uppittu

Ragi/Kezhvarugu/ Finger Millet/ Ragulu

 
Back home when I was kid and even now for breakfast there would be varieties that would be idli or dosa combined with 2 – 3 chutneys or idli and upma or dosa and upma or mostly rava upma for us kids and ragi upma for Mom/dad and grandma. So have seen this breakfast n number of times in my house. This is a favourite among my parents. The upma used to turn out so soft and one would want to eat more. Trust me the making is so simple just like other upmas and comes out super tasty. Most of the time the upmas are made with freshly ground flour(home made).
Ragi Flour – 1 cup
Onion – 1 chopped fine
Green chillies – 3 or 4 sliced
Ginger – 1 inch chopped or grared
Curry leaves – 1 sprig
Grated Coconut – 3 tbsp(optional)
Coriander leaves – few chopped
Salt as needed
Mustard seeds, Urad dhal and channa dhal – all few
Oil – 1 – 1 ½ tbsp.

 
Option 1:-
Dry roast the flour in a pan until you get a nice aroma or can also roast in a microwave using a microwave safe bowl and keep it on for 2 mts. ( Note can skip this step if making with very very fresh flour).
Heat oil in a thick vessel. Add mustard seeds, urad dhal , channa dhal, curry leaves. When they pop out add chopped onions and fry till transculent. Next add green chillies and ginger. Fry for a minute and add water( water ration differs upon the flour. For fresh grounded flour add 1:2 ratio and for older ones add water to 1: 2 and ½). Allow it to boil and bubble up( just like making ragi balls). Add salt. Then immediately pour in the flour at a single throw. Reduce flame and cook for 8 – 10 mts. Do not stir or cover. Let it cook undisturbed. Once done mix well to avoid and lumps and now you can cover for another 2 mts. Also add grated coconut and chopped coriander leaves. Mix and serve with pickle or chutney.

Option 2:- 
An other variation that my grandma makes but when compared with these two the option method turns out really good and very soft.
Mix the flour with water by adding little by little. When pressed in the palm between the fingers, it has hold for a while. Note it should not be made as a dough.( Just like making ragi puttu). Take this mixture in a idli plate or bowl and steam cook for 8 – 10 mts. Follow all the temperings and after frying the onions add the steamed mixture, salt, grated coconut and chopped coriander leaves and mix well.
 







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