Ragi Vermicelli/Semiya – is a super healthy, easy and quick breakfast option. Ragi is also a member of millet family, called Finger Millet. Ragi vermicelli is one of the most delicious ways to include Ragi in your diet. Perfect for breakfast, lunch, evening snack or to pack as an after school snack for kids. This is the basic and quick version of making vermicelli. But you can make it even healthier by adding vegetables. Ragi is used to make wide variety of foods as breakfast, lunch or dinner like ragi muddha, ragi roti, ragi dosa, ragi malt, ragi soup, ragi poha, ragi sasthralu… Ragi sasthralu/vermicelli is especially for those who enjoy hot and savory breakfasts to start the day.
Ragi is a super food, rich in nutrients such as fiber, minerals, protein, calcium, and potassium.
How to make Ragi Vermicelli
PREP TIME: 5 MINS COOK TIME: 15 MINS TOTAL TIME: 20 MINS COURSE: MAIN COURSE / SNACK CUISINE: SOUTH INDIAN SERVINGS : 2-3
- ragi vermicelli/semiya/sasthralu – 3 cups
- oil – 3-4 tbsp
- onion – 1 large or 1.5 cups, finely chopped
- green chillies – 5-10 (adjust to your spice level)
- grated fresh coconut – 1/4 cup
- lime juice – 2 tbsp
- salt – 1.25 tsp/to taste
- Soak ragi vermicelli or sevai in water for exact 3 minutes in a wide vessel.
- Strain out all the water, then sprinkle some water on soaked vermicelli.
- Steam in cooker for 5 mins. Note: you can also use idly plates to steam.
- Heat a pan with oil, add 1 tsp chana dal (bengal gram), 1 tsp urad dal(black gram), 1/2 tsp mustard seeds, and 1/2 tsp jeera. When dal turns golden and mustard seeds start crackling, add finely chopped green chilies, finely chopped onion and curry leaves.
- Sauté onions till translucent, add steamed ragi vermicelli and salt. Mix and cook for 1-2 mins. (If vermicelli seems dry, sprinkle some water while cooking).
- Add 2 tbsp lime juice, 1/4 cup grated coconut and cilantro (coriander leaves). Mix well and cook for 1 min on med.
- Garnish with cilantro, grated coconut, then serve hot with papad.
- Do not over soak ragi sevai as it becomes paste.
- You can add veggies like carrots, potato, peas, beans… if you have time.
- You may spread ragi vermicelli on idly plates and steam in idly cooker.
- Don’t forget to remove weight(whistle) from the cooker lid.
Step by step photo instructions
- Soak 3 cups ragi vermicelli or sevai in water for exact 3 minutes in a wide vessel.
2. Strain out all the water, then sprinkle some water on soaked vermicelli.
3. Steam in cooker for 5 mins.
4. Heat a pan with oil, add 1 tsp urad dal, 1/2 tsp mustard seeds, and 1/2 tsp jeera. When dals turns golden and mustard seeds start crackling, add 5-10 finely chopped green chilies, 1 very large finely chopped onion and curry leaves.
5. Cover and sauté onions till translucent.
6. Add steamed ragi vermicelli and 1.25 tsp salt. Mix and cook for 1-2 mins. (If vermicelli seems dry, sprinkle some water while cooking).
7. Add 2 tbsp lime juice, 1/4 cup grated coconut and cilantro (coriander leaves). Mix well and cook for 1 min on med.
8. Garnish with cilantro, grated coconut, then serve hot with papad.
Hey, thanks for stopping by, make it a great day and make something yummy!!
Are you following me on Instagram, Twitter, Facebook, Pinterest and Youtube?
Thanks for reading and subscribe to sirisblog.com (Siri’s Food Lab) to have each post delivered straight to your e-mail box.
[…] Ragi vermicelli | Ragi sasthralu | Ragi Sevai/Semiya […]