Ragi Rava Upma | Finger Millet Rava Upma | Millet Recipes

Millets have been widely used in many of the households these days. There are various millets available and many have replaced rice with the millets  as they are extremely healthy. When I came across Ragi rava(sooji made out of finger millets) during my grocery shopping I was amazed to see the healthy variations available in the market these days and picked up a pack to try it.

I had prepared ragi rava upma and idli using the ragi rava and both have turned out very nice. This upma has a very earthy taste to it because of the ragi sooji and the addition of vegetables makes it more nutritious.My mom used to prepare another version of ragi upma using ragi flour which is a bit laborious process which I should try to post some other time.But if you can get hold of ragi rava do try this upma to include those healthy millets in your regular diet.

Check out other upma recipes here:

• Avarekalu Akki Tari Uppittu | Rice Rava Upma with Flat Beans
• Godhuma Rava Upma/Lapsi Rava Upma
• Kayi Biyyam Uppindi / Coconut-Rice Upma
• Kharabath..Bramhins Coffee Bar Style
• Multigrain Upma | Multigrain Sprouts Upma
• Pulusu Upma | Tangy Tamarind Upma
• Sooji Upma/Upittu/Rawa Upma
• Masala Upma
• Rava Vangibath

Ragi Rava Upma Recipe:

Serves 2 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: South Indian | Category: Breakfast

Ingredients:

1 cup Ragi rawa

1 large Onion,sliced

1/2 cup finely chopped vegetables(carrots,beans,capsicum,peas)

3-4 Green chillies,slit

2-3 tbsp grated fresh Coconut

2 tbsp chopped fresh Coriander

a sprig of Curry leaves

2 tbsp Groundnuts

1 tbsp Lemon juice

1 tbsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

2-3 tbsp Oil

1 tbsp Ghee

Method:

• Dry roast ragi rawa(sooji) in a kadai until the nice aroma starts from it.Remove it from the pan and let it cool.You can even roast rawa in a tsp of ghee which also gives a nice flavor to upma.

• Heat oil in a thick aluminium kadai(which is ideal for making upma) or non-stick kadai and crackle mustard seeds.Add chana dal,ground nuts and urad dal and roast until they turn golden brown.
• Add slit green chillies and curry leaves and fry them until they wilt.Add sliced onions and fry them until they are pink in color.

• Add finely chopped vegetables to it and fry well for 3-4 mins until the vegetables are partially cooked.
• Mean while boil 3 cups of water(1c rawa:3c water) in another vessel until it reaches the boiling point.
• Pour the hot boiling water into the upma kadai where onions and vegetables are fried and let it boil again.Add required amount of salt to it.

• Now pour the ragi rawa with one hand and keep stirring with another hand using a ladle,make sure you make this process very quickly otherwise you will end up having lumpy upma.

• Once everything is mixed,keep the lid on and cook it on low flame for 2-3 mins.

• Add ghee,coriander,grated coconut and lemon juice to it and mix well.
• Cover it and let it sit for 4-5 mins before you serve.

Serve it hot with some boondi/chips/cucumber and coconut chutney.

Notes:

1. Roasting the rawa ensures that the upma will not become sticky and also gives a nice flavor,so do not skip this step.
2. Boiling the water separately and adding it to upma is also another key step to get nice and soft upma.
3. If you want the upma to be very soft add 1c rawa:3c water,if you want it bit dry then add it in the ratio of 1c rawa:2 1/2 c water.
4. Instead of ragi rawa you can use bansi(kesar) rawa or regular rawa or lapsi rava and follow the same recipe.
5. For a Vegan version avoid ghee in the recipe.

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