• Ragi Semiya

    August 15th, 2010MammuTiffins/Breakfast

    I tried to find ragi semiya in Indian stores here in LA, but no luck. So I tried this version of adding ragi flour to regular semiya and it turned out good. Steam cooking ragi flour is the key concept in this preparation. My friend Pavani told me this secret of steam cooking ragi flour, so that all the nutrition is preserved in the dish.

    Cooking Time: 20 Minutes

    Servings: 3-4


    1. Semiya – 2 Cups
    2. Ragi Flour – 4 tablespoons
    3. Peanuts – 1/2 Cup
    4. Red chili powder – 1 teaspoon
    5. Salt – 1 1/2 teaspoon
    6. Ginger – 1 Inch piece, finely chopped
    7. Green chilies – 2, finely chopped
    8. Onion – 1 cup finely chopped
    9. Oil – 2 tablespoons
    10. Lemon – 1 small
    11. Turmeric – A pinch
    12. Chopped Coriander – 2 table spoons

    Cooking Procedure

    1. Dry roast peanuts and let them cool. Grind together peanuts, red chili powder, 1/2 teaspoon salt to a coarse powder, keep it aside. (Don’t make it too powdery as it sticks to the mouth when added with semiya).

    2. Add 1 teaspoon of salt to 6 cups of water and bring to boil. While the water is boiling, heat the oil in a separate pan, add ginger, chilies and saute for 30 seconds. Add onions, turmeric and saute for 6-7 minutes. While the onions are getting cooked, add the semiya to the boiled water and cook for 3 minutes under medium heat. Drain semiya and add this to cooked onions immediately and mix well.

    3. Add ragi flour on top the semiya as shown in picture below, sprinkle some water on the ragi flour, don’t mix it, let it sit there, close the lid, simmer the heat and let it cook for 5 minutes. Ragi flour will be steamed cooked. Now add the peanut powder, mix gently if there any lumps, add coriander and turnoff the heat.

    Squeeze some lemon and serve instantly.

    Tip: Don’t cook the semiya for more than 3 minutes, or until just soft, else semiya will become soggy.

Leave a reply