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Ragi is one of my favourite grain. Any form of Ragi really!. My entire family loves it. There were times I pack ragi sevai pocket from India. But now we get Anil Ragi Sevai in Singapore itself. Since put carrot and peas you don’t require any chutney go with it. It is very simple dish but taste divine! it is healthy also.. What are you waiting for?
Ingredients:
Ragi Semiya – 200gm packet.
1 medium onion (Finely Chopped)
Green Chillies – 3 (slit into 2)
Grated Carrot – 2 1/2 Cup
Cooked Peas – 1/2 Cup
Mustard – 1/4 teaspoon
urad dhal – 2 teaspoon
bengal gram dhal / channa dhal – 2 teaspoon
Oil – 2 teaspoon
Curry Leaves – 10
Salt per taste
Method:
Dip the semiya in a large bowl of water for 2 mins. Drain the water completly and place in an idli tray and steam it for 10 mins.(exactly as we do for Idli’s).
Remove to a plate and allow to cool.
In a wide kada add oil and when its hot add mustard seeds.
When the mustard splutters add urad dhal and Bengal gram dhal. Fry till it is brown
When the mustard splutters add urad dhal and Bengal gram dhal. Fry till it is brown
Add the chopped onion , green chillies fry till Onion is translucent. Add Peas and Salt. Mix it well
Now add the cooked ragi semiya/vermicelli and stir well.
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Reduce the flame to low and cook covered for 2 mins.
Add a grated carrot and mix it well.
Garnish with chopped coriander leaves.
