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Thursday, November 12, 2015

Ragi semiya recipe Sweet and upma
I rarely buy ragi semiya because, the first time I tried it was a disaster. I did not follow the instruction properly given in the back of the packet and ended up making raagi kali rather upma. Also I am the only person to eat this ragi semiya in my home. But I get many request from readers asking to post this one. I just follow the same as they have given in the back of the pack. But you can make it in different ways keeping this as basic. I have tried making ragi semiya in the same way as we make paruppu idiyappam and it comes out good. After all Diwali celebrations, sweets and snacks, I thought of posting this simple recipe.

Ragi semiya recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time 10 Mins    |  Cook time: 20 mins     Serves: 1


Ragi semiya (Anil) - 2 cups

For sweet version

Cooked ragi semiya - 1/2 the cooked ragi semiya

Coconut, grated - 1/4 cup

Sugar - 2 & 1/2 tbsp or as needed

Salt - a generous pinch

Cardamom - 1, powdered

For upma

Cooked ragi semiya - 1/2 the cooked ragi semiya

Onion - 1

Green chilli - 2

Salt - As needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Chana dal - 2 tsp

Curry leaves - 1 sprig


  1. Soak the ragi in a liter of water just for 3 minutes. Drain water completely.
  2. 1-soak
  3. In a steamer (Idli pot), steam for 4-5 minutes. 
  4. 2-steam
  5. Once done, fluff to separate the cooked ragi semiya. In a kadai, heat oil and temper with the items given under 'To temper' table. Follow by sliced onion, slit green chilli and fry till onion turn transparent. Add required salt. 
  6. 3-temper
  7. Add half the cooked ragi semiya and mix well. 
  8. 4-savoury
  9. For sweet ragi semiya, mix cooked semiya, coconut, sugar, salt and cardamom.
  10. 5-sweet


    • So not soak more than 3 minutes or else the semiya will dissolve in water.
    • Ragi semiya will not take much salt or oil so add carefully.
    • Sugar must be added to sweet version only once the ragi semiya is cooled down.

Serve as such, if you want you can serve the upma with coconut chutney.

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  1. I made something similar to ragi semiya Upma but with a slight variation. I also added ginger and lastly squeezed some lemon after removing it from the flame. It tastes brilliant!!

  2. Same case for me.. Only I eat Ragi semiya.. I do for breakfast too

  3. This comment has been removed by the author.

  4. Adding tomato also gives distinct taste..

  5. I make the savory version all the time. Have to try the sweet version.

  6. Guess v r buying same ragi my package also tells the same instruction.. LOve the way u gave both version..looks yum

  7. I have tried it thrice and the results have been super bad every time. I think I should try it for a last time, after going through your recipe.

  8. I tried once but it was not good.after seeing ur recipe I got one anil ragi semiya.iam going to make it for tomorrows breakfast

  9. Thanks raji for posting this. I was searching for long time.

  10. Tried your receipe.It was delicious.....

  11. I tried, but the ragi vermicelli at the bottom turned to lumps while the top ones retained their vermicelli shape. Do you have any suggestions or tips for preventing lumps??

    1. I guess you soaked for more time than needed. Coz that's what I have experienced few times. So reduce soaking time.

  12. Hi raks,try to make some fresh ragi noodles will taste better than store bought.i tried few times came out well.

  13. Hi Raks
    I made fresh ragi noodles same way as u made idiyaapam but added tbsp of rice flour with that.
    Try and let me know
    Try it

    1. Thanks a lot, will try sure!


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