📝 Ingredients:
- Ragi vermicelli – 1 cup (store-bought or homemade)
- Water – for soaking
- Onion – 1 small, finely chopped
- Green chili – 1, finely chopped (optional)
- Ginger – ½ tsp, grated
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Curry leaves – a sprig
- Grated coconut – 1–2 tbsp (optional)
- Salt – to taste
- Oil – 1 tsp (preferably cold-pressed coconut or sesame oil)
- Coriander leaves – for garnish
👩🍳 Preparation Steps:
1. Soak the Ragi Vermicelli
- Soak ragi semiya in plain water for 3–4 minutes or as per pack instructions.
- Drain the water completely using a colander.
- Let it sit for 5–10 minutes until soft.
2. Steam the Vermicelli
- Place the soaked vermicelli in a steamer or idli plate.
- Steam for 8–10 minutes on medium flame.
- Once done, fluff it gently with a fork.
3. Temper and Mix
- Heat 1 tsp oil in a pan.
- Add mustard seeds, urad dal, and let them splutter.
- Add ginger, green chili, and onions. Sauté till onions turn soft.
- Add curry leaves and optional grated coconut.
- Add the steamed ragi semiya, salt, and mix gently.
- Cook for 2–3 minutes on low flame to blend the flavors.
4. Garnish & Serve
- Add fresh coriander leaves and serve warm.
✅ Why It’s Healthy:
- 🌾 High in fiber & calcium from ragi
- 🍽️ Low glycemic index – good for diabetics
- 🌿 Light and oil-free if made with minimal tempering
