Recipe- Healthy And Gluten Free Ragi Upma

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!

Ingredients

3 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.