Ragi Vermicelli Upma Recipe

Ingredients

• 360 ml (1 1/2 cups)ragi vermicelli
• 1 tablespoonsesame oil
• 1 sprigcurry leaves
• 1 teaspoonblack mustard seeds (rai)
• 1 teaspoonwhite urad dal
• 1/2 inchginger, chopped
• 1green chilli, finely chopped
• 60 ml (1/4 cup)peanuts
• 1 smallonion, finely chopped
• 1 smallcarrot, finely chopped
• 60 ml (1/4 cup)green peas
• 2–3French beans, finely chopped
• 1/2 teaspoon, or to tastesalt
• 1 tablespoon (optional)grated coconut
• 1 handfulfresh coriander leaves, chopped
• 1lemon, juiced
• 100 gpaneer, diced

Instructions

1. 1

   Soak vermicelli

   Put the ragi vermicelli in a large bowl and cover it with room-temperature water. Add a pinch of salt and soak for exactly 2–3 minutes; do not leave it in the water longer.

2. 2

   Drain thoroughly

   Drain the vermicelli in a colander and leave it there for 2–3 minutes so excess water can run off.

3. 3

   Steam vermicelli

   Lightly oil an idli plate or steamer basket and spread the drained vermicelli over it. Steam over medium heat for 5–7 minutes, then gently fluff with a fork and leave to cool slightly.

4. 4

   Make the tempering

   Heat the sesame oil in a large kadai or pan over medium heat. Add the mustard seeds, urad dal, curry leaves, ginger and peanuts. Sauté until the dal is golden brown and the peanuts are crunchy.

5. 5

   Cook the vegetables

   Sauté for 30 seconds, then add the onion and cook until translucent. Stir in the mixed vegetables and a pinch of salt. Cover and cook for 4–5 minutes, until tender but still with a bite, then turn the heat to low.

6. 6

   Warm the upma

   Add the steamed ragi vermicelli and gently toss it with the vegetables and spices until evenly combined. Cover and warm through for 5–6 minutes.

7. 7

   Finish and serve

   Add the chopped coriander, grated coconut, paneer and a squeeze of lemon juice. Stir gently and serve.

What is ragi vermicelli upma?

Upma is a savoury Indian dish commonly made by cooking a grain or grain product with a spiced tempering and vegetables. This version uses vermicelli made from ragi, also known as finger millet.

The recipe combines the mild, earthy vermicelli with crunchy peanuts, tender vegetables, paneer and a bright finish of lemon. Steaming the vermicelli separately helps it hold its shape when tossed with the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 991 calories, 28g protein, 152g carbs, 33g fat.

The ragi vermicelli supplies most of the carbohydrates, while sesame oil, peanuts and optional coconut contribute much of the fat. Paneer and peanuts provide protein, alongside smaller amounts from the other ingredients. Serve with a simple salad or extra vegetables to add freshness and balance the plate.

Why steam the vermicelli separately?

Short soaking softens the strands before they go into the steamer. The specified 2–3 minutes matters: a longer soak can leave the vermicelli too soft to handle well.

Drain it thoroughly, then spread it out evenly in the steamer. Fluffing it gently after steaming helps loosen the strands before they meet the vegetables.

Build the tempering

Mustard seeds, urad dal, curry leaves, ginger and peanuts form the aromatic base. Let the dal turn golden and the peanuts become crunchy before moving on.

Sesame oil carries the flavours through the dish. Keep the heat at medium so the dal and peanuts toast without scorching.

Keep the vegetables lively

Finely chopped onion, carrot, peas and French beans cook quickly and mix easily through the vermicelli. Cover them for 4–5 minutes, checking that they are tender but still have a little bite.

Once the vegetables are ready, lower the heat before adding the steamed vermicelli. A gentle toss is enough to distribute the seasoning without breaking up the strands.

Finish with balance

Coriander and lemon add freshness at the end, while grated coconut brings a soft, sweet note if you choose to use it. Add these with the paneer and stir gently so the paneer stays in pieces.

Taste before serving and adjust the salt or lemon to suit. The recipe gives the vermicelli a covered 5–6 minutes to warm through before these final ingredients are added.

Serving ideas

Serve the upma hot as a breakfast or light meal. Its vegetables, peanuts and paneer make it satisfying on its own.

For a more varied plate, pair it with plain yoghurt or a simple chopped salad. A little extra lemon can also brighten each serving.

Recipe notes & tips

• Measure the vermicelli soak carefully and drain it well before steaming.
• Spread the vermicelli evenly in the steamer so it cooks at a similar rate throughout.
• Wait for the urad dal to turn golden before adding the onion.
• Keep the vegetables finely chopped so they cook within the stated time.
• Use a gentle hand when tossing the steamed vermicelli to keep the strands intact.
• Add lemon juice at the end and taste before serving.

Variations

• More vegetables: Add extra finely chopped vegetables, keeping the pieces small so they cook quickly.
• Skip the paneer: Leave it out for a version without paneer.
• Coconut finish: Use the optional grated coconut for a soft, lightly sweet finish.
• Adjust the chilli: Use less or more green chilli to suit your preferred heat.
• Extra lemon: Serve with additional lemon juice for a sharper finish.

Common mistakes to avoid

• Over-soaking the vermicelli: Keep the soak to exactly 2–3 minutes so the strands do not become too soft.
• Leaving excess water: Drain for 2–3 minutes in a colander before steaming to avoid a soggy result.
• Crowding the steamer: Spread the vermicelli evenly so it steams consistently.
• Burning the tempering: Use medium heat and watch the dal and peanuts as they brown.
• Overcooking the vegetables: Stop when they are tender but still have a bite.
• Rough tossing: Fold the vermicelli through gently to avoid breaking the strands.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan over low heat, stirring gently; add a small splash of water if it seems dry.

Frequently asked questions