Ragi Upma Calories 300.96 Macronutrients Breakup (Per Serving) Protiens 4.83 Carbs 46.11 Fats 10.80 Fiber 2.24 schedulePrep20 mins outdoor_grillCook20 mins restaurantServes1 serves faceAuthorAdmin Ingredients: 1 cup ragi flour (finger millet flour) 1/4 cup chopped vegetables (carrots, peas, beans, etc.) 1 small onion, finely chopped 1-2 green chilies, finely chopped 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon asafoetida (hing) 1 spring curry leaves 2 tablespoons cooking oil 2 cups water Salt to taste Chopped cilantro for garnishing Grated coconut for garnishing (optional) Lemon juice (optional) Read more Instructions: Heat the water in a saucepan and keep it warm. In a separate pan, dry roast the ragi flour on low heat for about 5-7 minutes until it turns aromatic. Keep aside. In a large skillet or pan, heat the cooking oil over medium heat. Add the mustard seeds and let them splutter then add cumin seeds and let them sizzle. Add the asafoetida, curry leaves, and chopped green chilies. Sauté for a minute. Add chopped onion and sauté until translucent, then add remaining chopped vegetables to the pan. Sauté the vegetables for a few minutes until they start to soften. Slowly add the roasted ragi flour to the pan while continuously stirring to prevent lumps from forming. Mix it well with the vegetables Adding Water-Carefully pour in the warm water while stirring continuously to avoid lumps. Keep stirring and cooking the mixture over medium heat until it thickens. This might take around 5-7 minutes. If desired, squeeze in some lemon juice for a tangy flavor. Garnish the upma with chopped cilantro and grated coconut for added taste and freshness. Ragi upma is ready to serve.