Ragi Pachchai Maa Puli Upma Recipe - Ragi Flour Upma Recipe
You must try this wholesome and delicious Pachchai Maa Puli Upma Recipe that is made from ragi flour and spiced with green chillies and ginger. Serve it hot as a Indian diabetic breakfast or a simple a healthy evening snack.
Pachchai Maa Puli Upma is an heirloom recipe of Tamilnadu and generally prepared in tamilian homes. This upma is traditionally made of raw rice flour, sour curd, curd chili/mor milagai along with seasoning of mustard, chana dal, urad dal, asafoetida, green chillies, ginger and curry leaves.
The rice flour is first mixed with the sour curd and after seasoning, cooked on a medium heat to get the grainy consistency. We have used Ragi flour here, but you can also use the combination of millet flour to make this upma.This is served as an evening tea time snack or sometimes as morning breakfast and makes a great diabetic breakfast or a diabetic snack.
Did you know Ragi is rich in calcium, helps in weight loss, has a high fiber content, battles anemia, reduces blood cholesterol and also regulates blood sugar levels. Because of its low glycemic index, it helps reduce food cravings and slows down absorption of starch, thus helps in regulating the blood sugar for diabetic.
Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack.
If you like this Pachchai Maa Puli Upma Recipe, you can also try other Upma recipes such as
10 M
15 M
25 M
2 Servings
Ingredients
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For the upma batter
- 1 cup Ragi Flour (Finger Millet)
- 1 cup Curd (Dahi / Yogurt) , beaten
- Salt , as required For seasoning
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- Asafoetida (hing) , a pinch
- 3 Green Chillies , chopped
- 1/2 inch Ginger , chopped
- 1 teaspoon Curry leaves , chopped
- 4 tablespoons Ghee
- 1 teaspoon Curry leaves , chopped
- Cooking oil , as required for seasoning and making the upma
How to make Ragi Pachchai Maa Puli Upma Recipe - Ragi Flour Upma Recipe
To begin making the Ragi Pachchai Maa Puli Upma recipe, make a thick batter out of millet flour, salt and beaten curd in a bowl.
The consistency of the batter should be of idli batter. If needed add little water to get the thick pouring consistency. You will need approximately 3/4 to 1 cup of water.
Heat a pan/kadai and add ghee. Do the tempering of mustard, urad dal, green chillies, ginger, asafoetida and curry leaves. Allow the urad dal to turn golden brown and crisp.
Transfer the Ragi Pachchai Maa Puli Upma batter to the pan and cook till it absorbs all the moisture and becomes grainy and little crispy. Cook on medium heat. It takes about 3 to 4 minutes for it to become grainy and cooked.
If you feel the Ragi Puli Upma is too dry, you can sprinkle some water and cook it further. Keep the pan covered and mix a couple of times in between and serve the Pachchai Maa Puli Upma immediately.
Serve the Pachchai Maa Puli Upma along with Masala Chai for weekday breakfast or a evening snack and makes a great indian diabetic breakfast too!
