Finger Millet Upma, made using ragi vermicelli, is a wholesome and easy-to-digest breakfast option. Rich in calcium, fiber, and essential nutrients, ragi makes this dish ideal for daily consumption.

This recipe combines cooked ragi vermicelli with traditional South Indian tempering of mustard seeds, dals, peanuts, and curry leaves, creating a flavorful and balanced meal. It is quick to prepare, light on the stomach, and perfect for busy mornings or light dinners.

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Ingredients

• Ragi vermicelli – ½ cup (50 g)
• Mustard seeds – 1 tsp
• Channa dal – ½ tsp
• Urad dal – ½ tsp
• Cumin seeds – ½ tsp
• Groundnuts (peanuts) – 1 tsp
• Small onion – 1 (finely chopped)
• Green chilli – 1 (chopped)
• Curry leaves – 1 sprig
• Oil or ghee – as required
• Water – 500 ml
• Salt – to taste

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Preparation Method

1. Boil 500 ml water in a pan until it starts bubbling. Add ragi vermicelli with a few drops of oil and cook for 3–4 minutes.
2. Drain the vermicelli and keep aside.
3. Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter.
4. Add cumin seeds, channa dal, urad dal, and peanuts. Roast until golden.
5. Add chopped onions, green chilli, and curry leaves. Sauté for 2–3 minutes until aromatic.
6. Add the cooked ragi vermicelli to the pan and mix well.
7. Cook for 2–3 minutes, stirring gently to combine flavors.
8. Serve hot.

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Serving Suggestions

• Serve with coconut chutney or pickle
• Ideal as breakfast or light dinner
• Add vegetables for a more nutritious version

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Call to Action

Prepare this recipe using premium-quality finger millet vermicelli.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.