Ragi upma is a popular variation of upma from Karnataka made with finger millet flour. Ragi is first steamed and fluffed up, giving it a suji/rava-like texture. This millet upma is gluten-free and healthier when compared to regular suji upma. Earthy flavour of ragi paired with the tang from the tamarind and crunchy peanuts is absolutely delicious and a must-try!
Ingredients3 cups ragi flour
½ cup tamarind
1½-2 cups water
1 tablespoon jaggery
2 tablespoon oil
½ cup peanuts
1 teaspoon mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
2 dry red chilli
8-10 curry leaves
1-2 green chilli or as per taste
1 large onion finely chopped
Salt to taste
2 tablespoon coriander leaves chopped
Method- Soak tamarind in 1½ cup water for a few minutes.
- Extract the pulp and discard the remaining part
- To the tamarind pulp, add salt and jaggery. Mix well
- Take ragi flour in a large bowl. Slowly add the tamarind water in small batches and rub it into the flour (see step by step images)
- Add ½-1 cup more water gradually if needed. The texture must be grainy and damp
- Place this ragi mixture in a steamer bowl and cover with a plate or foil
- Steam for 10 minutes. Remove from the steam and set aside
- Heat oil in a frying pan. Add raw peanuts and fry until they are crunchy. Set aside
- In the same oil, add mustard seeds and let it splutter
- Add dry red chilli, chana dal, urad dal, green chilli and curry leaves. Saute for a few seconds
- Add onion and fry until it is translucent
- Add a little salt to adjust the seasoning
- Crumble the steamed ragi and add it. Mix well. Sprinkle a few drops of water and simmer until the ragi soaks up moisture
- Add fried peanuts and coriander leaves. Mix well
- Ragi upma is ready to be served.