Prep Time: 15 mins
Cook Time: 30 mins
Yields: 2


  • Ragi vermicelli - 200 gm pack
  • Onion -1 big sliced
  • tomato-1 small sliced
  • ginger -1 inch piece finely sliced
  • 3 green chillies slit
  • curry leaves few
  • mustard-1 teaspoon
  • cashews-1 tablespoon
  • Channa dal-1 tablespoon
  • Urad dal-1/2 tablespoon


  1. soak ragi vermicelli for 2 minutes in water adding salt.
  2. then drain and steam it for 5 minutes in idli cooker..
  3. In a pan, heat 1 tbsp oil, season mustard, cashews, urad dal, channa dal and fry for 2 minutes
  4. Add ginger, curry leaves, green chillies, onion and tomato with needed salt..
  5. Add the steamed ragi vermicelli and mix well...
  6. Ragi upma ready. tastes good with coconut chutney..


Ragi, the deep red millet, is a rich source of calcium, a much-needed mineral for strengthening bones Ragi or finger millet is called a Super Cereal owing to its quality of nutrition. Nutritive Value of Ragi Ragi scores high in proteins, especially methionine which is low in a vegetarian diet. Finger millet has 5-30 folds of proteins when compared to the other popular cereals. Ragi has phytochemicals which fight to regulate diabetes, antioxidants and collagen to delay aging and keeping our skin supple and internal organs young. Ragi is also high in calcium, iron and vitamin C which is important for iron absorption. Finger millet also has properties to increase good cholesterol for a healthy heart. This is a rich fibre diet that aids in easy digestion and the tryptophan in it curbs appetite and helps in weight reduction. Ragi, when had in moderate quantities can work a miracle with all these qualities to increase strength and longevity. Now you know why our ancestors in India had strapping physique despite a lack of manufactured fortified foods.


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