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.

23 comments/Reactions:

Aarthi said...

yummy upma

Sangeetha Nambi said...

Love it !

Unknown said...

Ragi upma looks healthy and yummy.

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Archana said...

looks yum. Must try it out as it is simple but healthy.

Priya Suresh said...

Wat a nutritious,healthy and super inviting ragi upma,thanks for sharing Padma.

Akila said...

Wow so healthy upma.. Never tried this.. Want to give a try surely..

Hema said...

We make the sweet puttu version, but this is new, will try this out..

Anonymous said...

wonderful! so healthy!

can anyone recommend a good quality ragi flour brand in the usa?

for those who want to know about throwing flour and leaving it. this is one method to avoid lumps:


when making puttu many people have different methods to avoid lumps, some sprinkle rock salt water, some sprinkle hot water, some steam the mixture and then sift out the lumps, some whip the mixture in a food processor to remove lumps prior to steaming. anyone else have a method for lump free puttu that works?


Kalyani said...

super healthy Padma... never heard of this Ragi Upma ever before..

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Anonymous said...

for those who want to visualize what padma has written. its important there are no lumps i think there was a health reason for this.

she makes a fist with the mixture and then releases it.


she sifts the flour so there are no lumps and the puttu flour is like fine powder.


Anonymous said...

in addition to the video of patti making puttu,


she uses a special sieve to sift her puttu flour so that it is free of lumps. she probably used one with the tiniest hole size or finest mesh to get the finest powder.

it is called tamis, drum sieve, chalni or jallada. chefs and even scientists use it as well.

"Tamises sift and grate ingredients finer than any other utensil, and the texture of the strained material is evenly consistent."



Anonymous said...

for those who want to know more about ragi:

he explains how they make fresh flour:


how healing herbs/plants are often eaten with ragi:



Anonymous said...

a note regarding the videos,
they are using medicinal ingredients, please be very cautious and carefully judge the videos for yourself. i'm not an ayurvedic scholar so i can't say how accurate they are.

for example in the puttu video he doesn't sift his flour whereas others do. he also specifically uses rock salt in his sprinkling water, this is not regular table salt.

for example in the uppittu video the host asks if aloe vera can be given to children and i think he says no it should not. the host wisely asks if some dishes are okay for children, some are and some are not.

there is little information on ragi which is why i posted those links to give better background on it.

Nitha said...

healthy and delicious...

Sensible Vegetarian said...

Lovely looking upma, super delicious and healthy.

Unknown said...

Very healthy

Sravs said...

healthy and nutrituous upma !!

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Reshmi said...

healthy nutritious upma.. bookmarked.. do visit my space Noel collections

foodydelight said...

Very delicious and healthy upma...loved it..You have a wonderful blog.Glad to follow you dear. Do visit my blog in your free time

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turmericnspice said...

not tried this kind of upma before interesting recipe

preetiprasad said...

Hi, I was searching for some ragi recipes, and landed up here.. This recipe looks interesting. I stay in bangalore, and I was wondering, can I make this upma with ragi hurrittu. In that case, do I still need to roast or mix it with water ( like in 2nd method).. Would please guide me? Thank you.

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