Ragi semiya upma

Ragi (Nachni) is a common ingredient in kannadiga kitchen. It is not used much in Kerala cooking so didn't grew up eating it. It is an acquired taste for me but now i like it . This recipe takes a little effort but its worth it.

Ragi Flour -  1 cup

Water - 3/4 cup

Ghee - 1 tsp

Salt to taste

Ghee - 2 tsp

Hing - 2 pinch  or 1/4 tsp if using store brought powder

Mustard Seeds - 1/4 tsp

Pearl Onion - 5 , chopped

Green Chilli - 2 tsp , chopped

Ginger  - 1 tsp, chopped

Curry Leaves - a few

Fresh Coconut - 2 tbsp , gratted

Special Equipment need :

Sev press

Idli mold

Step 1 : Semiya Dough

1. Boil water, salt and ghee together.
2. Add the ragi flour little by little and mix well.
3. Cook on low till the flour comes together like a dough.
4. Cover and leave aside till the dough is cool enough to handle.
5. Oil the hands and knead the dough well.
6. Fill the dough in SEV PRESS.

Step 2: Semiya Preparation

1. Oil the idli mold and make small iddiappam into each mold with SEV PRESS.
2. Steam the iddiappam for 20 minutes and set aside to cool.

Step 3: Upma Preparation

1. Heat ghee and add hing and mustard and let it pop.
2. Add the onion , green chili ,ginger and curry leaves.
3. When onion turns translucent add the iddiappam from step 2.
4. Add the coconut and mix everything till  the iddiappams breaks to semiya.
5. Serve with coconut chutney warm or at room temp.