Ragi Vermicelli Upma Recipe | Possible

Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.

Drain the water completely using a strainer. Steam it in an idli pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready.

For seasoning heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves

Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.