Introduction

Ragi Semiya, or Finger Millet Vermicelli, is a nutritious and gluten-free alternative to traditional wheat-based vermicelli. Made from ragi (finger millet) flour, these thin strands of vermicelli are not only healthy but also versatile, lending themselves well to a variety of dishes. Whether prepared as a breakfast dish or a quick snack, Ragi Semiya offers a wholesome option packed with fiber, protein, and essential minerals. Let’s explore how to make this delicious and nutritious vermicelli at home.

Ingredients

• 1 cup Ragi (Finger Millet) Semiya (Vermicelli)
• Water, as needed
• 1 tablespoon Oil or Ghee (Clarified Butter)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• 1 teaspoon Chana Dal (Split Bengal Gram)
• A pinch of Asafoetida (Hing)
• 1-2 Green Chilies, slit
• A few Curry Leaves
• 1 Onion, finely chopped
• 1 Carrot, grated or finely chopped
• 1/4 cup Green Peas (fresh or frozen)
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges (optional)

Instructions

Step 1: Cooking Ragi Semiya

1. Boil Water:
   • Bring a large pot of water to a boil.
   • Add a pinch of salt and a teaspoon of oil to the boiling water.
2. Cook Ragi Semiya:
   • Add the ragi semiya (vermicelli) to the boiling water.
   • Cook for 3-4 minutes or according to package instructions until the semiya is al dente.
   • Stir occasionally to prevent sticking.
   • Once cooked, drain the semiya using a colander and rinse it under cold water to stop further cooking. Set aside.

Step 2: Tempering and Sautéing

1. Heat Oil or Ghee:
   • In a large pan or kadai, heat oil or ghee over medium heat.
2. Tempering:
   • Add mustard seeds and let them splutter.
   • Add urad dal and chana dal. Sauté until they turn golden brown.
   • Add a pinch of asafoetida (hing), slit green chilies, and curry leaves. Sauté for a few seconds until fragrant.
3. Sauté Vegetables:
   • Add finely chopped onion and sauté until translucent.
   • Add grated or chopped carrots and green peas. Sauté for 2-3 minutes until the vegetables are cooked yet crunchy.
4. Seasoning:
   • Add salt to taste and mix well.

Step 3: Mixing Ragi Semiya

1. Combine:
   • Add the cooked ragi semiya (vermicelli) to the pan with the tempered vegetables.
   • Gently mix everything together until well combined.
   • Cook for another 1-2 minutes on low heat to allow the flavors to meld.

Step 4: Garnish and Serve

1. Garnish:
   • Garnish Ragi Semiya with fresh coriander leaves.
   • Optionally, serve with lemon wedges for a tangy twist.

Tips for Making Perfect Ragi Semiya

• Cooking Time: Be mindful not to overcook the ragi semiya as it can become mushy. Follow package instructions for cooking time.
• Vegetables: You can customize the vegetables according to your preference. Add bell peppers, beans, or peas for added flavor and nutrition.
• Tempering: The tempering with mustard seeds, dals, and curry leaves adds a wonderful aroma and flavor to the dish. Ensure the dals are roasted well for a nutty taste.

Conclusion

Ragi Semiya is a nutritious and delicious dish that showcases the versatility of finger millet in a delightful vermicelli form. Whether enjoyed for breakfast, lunch, or dinner, this gluten-free option offers a healthier twist to traditional vermicelli dishes. With its fiber-rich content and wholesome vegetables, Ragi Semiya is sure to become a favorite in your kitchen. Try this recipe and embrace the goodness of ragi in a tasty and nourishing way!