Nagli Rava Upma Recipe - Healthy Ragi Rava Upma Recipe
A masaledar upma recipe made with ragi is this Nagli Rava Upma, made a lot more healthier with the addition of carrot, beans and cauliflower all of which when put together in this ragi upma increase its nutritive value.
This Nagli Rava Upma is a healthier alternative to the usual wheat semolina. Nagli Rava (Semolina) is available now in many grocery/health stores and takes very little time to cook. The nutritive benefits of Ragi/Nagli are well known since ancient times.
Use any vegetables of your choice to enrich the health quotient of this tasty dish. A bowl of this Nagli Rava Upma serves as a calcium and protein rich, power packed meal any time of the day.
Serve Nagli (Ragi) Rava Upma along with South Indian Coconut Chutney and Masala Chai for a healthy and delicious breakfast on weekdays.
If you like this recipe, you can also try other Upma recipes such as
20 M
25 M
45 M
4 Servings
Ingredients
- 1 cup Ragi Rava
- 1 Carrot (Gajjar) , finely chopped
- 1/4 cup Green beans (French Beans) , finely chopped
- 1/2 cup Cauliflower (gobi) , florets
- 3 cloves Garlic , finely chopped
- 1/2 tablespoon Ghee
- 1 teaspoons Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves , torn with hands
- 1/2 inch Ginger , grated
- 1/4 teaspoon Asafoetida (hing)
- 1 tablespoon Roasted Peanuts (Moongphali) , crushed
- 3 Green Chillies , chopped (adjustable)
- Mint Leaves (Pudina) , finely chopped
- 1 teaspoon Lemon juice
How to make Nagli Rava Upma Recipe - Healthy Ragi Rava Upma Recipe
To begin making the Nagli (Ragi) Rava Upma recipe, first heat ghee in a heavy bottomed pan. Add the rava and roast on low flame for 2 to 3 minutes till you get a nice aroma.
Stir constantly so that it does not burn. If you do not want to use ghee dry roast the rava. Take it out onto a plate.
Heat oil in the same pan, add the mustards seeds and once they crackle, add cumin seeds.
Add the garlic, green chillies and the curry leaves. Fry for a few seconds and then add the onions.
Saute for a minute and then add asafoetida and ginger. Add the vegetables and mix everything well.
Add salt, mix and cook covered for 2 to 3 minutes. Add about 2-1/2 to 3 cups water and mix well.
Adjust the amount of salt if required, add sugar, groundnuts and amsul.
Once the water boils add the roasted rava, stirring constantly.
Cook covered on low heat till it becomes soft and the water has evaporated.
Garnish with chopped mint or coriander leaves, lime juice and serve immediately. Serve Nagli (Ragi) Rava Upma along with South Indian Coconut Chutney and Masala Chai for a healthy and delicious breakfast on weekdays.
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
