Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

A vermicelli upma, that uses ragi vermicelli along with vegetables like carrots and peas along with simple spices is this Ragi Semiya Upma Recipe. A great way to start your day.

Monika Manchanda
Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast
10583 ratings.

Ragi Vermicelli/Semiya Recipe is a super healthy breakfast option, especially for those who enjoy hot, savoury breakfasts to start the day. Ragi as you know, is a super food, and in my home we try and incorporate it in our food in as many ways as possible.

This Ragi Vermicelli Recipe is one of the most delicious ways to include Ragi into your diet. Perfect for breakfast, a kiddie snack box or an after school snack, or even evening tiffins for adults and kids alike, it is made even healthier with the addition of vegetables.  Ragi Vermicelli tends to get mushy very soon after it is cooked,

Serve this Ragi Vermicelli with some Coconut Chutney and a hot cup of coffee or tea to set you off on a right note!a

Some other hot, savoury breakfasts that you might enjoy trying are Gluten Free Ragi Roti, Broken Wheat Upma, Medu Vada in Sambar and Gothumai Dosa.

Course: South Indian Breakfast
Diet: High Protein Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

20 M

Cooks in

30 M

Total in

50 M


4 Servings


  • 1-1/2 cups Rice Vermicelli Noodles (Thin)
  • 1 Onion , sliced
  • 1/2 cup Carrots (Gajjar) , chopped
  • 1/3 cup Green peas (Matar)
  • 2 Green Chillies
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon White Urad Dal (Split)
  • 1 teaspoon Ghee
  • 1 sprig Curry leaves
  • Salt , to taste
  • 1 teaspoon Lemon juice

How to make Ragi Semiya Upma Recipe - Ragi Millet Vermicelli Breakfast

  1. To begin making the Ragi Vermicelli Recipe, first steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.

  2. Keep aside this aside till later use. You can add a few drops of oil and mix it so that they don't stick to each other.

  3. Place a kadai on the heat, add the ghee or oil to it and when warm add hing and allow it to sizzle for 30 seconds. Then follow it up with mustard seeds, urad dal and curry leaves, and allow them to crackle.

  4. Saute for 1 minute or so till the urad dal is slightly browned.

  5. Then, add onions and fry till translucent and soft.

  6. Next, add the green chillies along with par boiled carrots and peas. Sprinkle some salt and cook for 2-3 minutes or until the vegetables are semi cooked.

  7. Then, add the steamed ragi vermicelli toss it together so the vegetables are all well combined.

  8. Switch off the heat, take the vermicelli out into a serving dish and to with lemon juice. Mix well and serve along with Coconut Chutney and a hot cup of coffee or tea for a wholesome breakfast.