Nagli Rava Upma – Healthy Ragi Rava Upma Recipe
Description:
Nagli Rava Upma offers a nutritious alternative to traditional semolina-based upma, using Ragi (finger millet) as its base. Ragi is a superfood packed with essential nutrients and has been cherished for its health benefits since ancient times. This dish is quick to prepare and is perfect for a wholesome South Indian breakfast.
Cuisine: South Indian
Course: Breakfast
Diet: Vegetarian
Ingredients:
- 1 cup Ragi Rava (Finger Millet Flour)
- 1 Carrot (Gajjar), finely chopped
- 1/4 cup Green beans (French Beans), finely chopped
- 1/2 cup Cauliflower (Gobi), florets
- 3 cloves Garlic, finely chopped
- 1/2 tablespoon Ghee
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves, torn
- 1/2 inch Ginger, grated
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Roasted Peanuts (Moongphali), crushed
- 3 Green Chillies, chopped (adjust to taste)
- Fresh Mint Leaves (Pudina), finely chopped
- 1 teaspoon Lemon juice
- Salt, to taste
- Sugar (optional, to taste)
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Instructions:
-
Roast the Ragi Rava:
Heat ghee in a heavy-bottomed pan. Add the Ragi Rava and roast on low heat for 2-3 minutes, stirring constantly until you get a pleasant aroma. Be careful to avoid burning. If you prefer, you can dry roast the rava without ghee. Remove from the pan and set aside. -
Prepare the Tempering:
In the same pan, heat oil. Add mustard seeds and wait for them to crackle. Then, add cumin seeds, garlic, green chillies, and curry leaves. Fry for a few seconds until the aroma releases. -
Cook the Vegetables:
Add the chopped carrot, green beans, and cauliflower to the pan. Sauté the vegetables for about a minute. Next, add asafoetida and grated ginger, stirring well. -
Add Water and Cook:
Add salt and mix everything together. Pour in about 2-1/2 to 3 cups of water, then cover and cook for 2-3 minutes, allowing the vegetables to soften. -
Combine the Rava:
Once the water begins to boil, add the roasted Ragi Rava to the pan, stirring constantly to prevent lumps. Lower the heat, cover, and cook for 5-7 minutes until the water is absorbed and the rava becomes soft. -
Final Touches:
Stir in the crushed peanuts, sugar (if using), and mix everything together. Garnish with fresh mint or coriander leaves and a squeeze of lemon juice. -
Serve:
Serve the warm and flavorful Nagli Rava Upma immediately, paired with South Indian coconut chutney and a cup of Masala Chai for a complete and nourishing breakfast experience.
Notes:
- You can adjust the quantity of green chillies to suit your spice preferences.
- This dish can also be enjoyed with a variety of chutneys or yogurt on the side.
