Ragi Upma

🔥 Prep

• Measure out 150 g ragi flour and 50 g semolina; keep them separate in bowls.
• Peel and finely chop 1 onion.
• Wash, peel if needed, and dice 100 g mixed vegetables into small cubes.
• Slit 2 green chillies lengthwise (or finely chop if preferred).
• Peel and grate 1 tsp ginger.
• Measure 1 tsp mustard seeds, 2 tbsp oil, 1.25 tsp salt, and 400 ml water; have them ready.

🔥 Cook

• 1. Heat 2 tbsp oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for ≈10 seconds.
• 3. Add the grated ginger and slit green chillies; sauté for 30 seconds until fragrant.
• 4. Add the chopped onion; cook over medium heat for 2–3 minutes until translucent.
• 5. Add the diced mixed vegetables; stir and cook for 3–4 minutes until they begin to soften.
• 6. Pour in 400 ml water and add 1.25 tsp salt; bring the mixture to a rolling boil over medium-high heat (about 2–3 minutes).
• 7. Reduce heat to low; gradually sprinkle the ragi flour and semolina mixture while stirring continuously to prevent lumps.
• 8. Keep stirring over low heat for 5–7 minutes until the upma thickens, pulls away from the sides of the pan, and has a smooth, cohesive texture.
• 9. Turn off the heat; cover the pan and let it rest for 2 minutes to allow flavors to meld.

🔥 Serve

• Transfer the hot ragi upma to a serving bowl and garnish with freshly chopped coriander leaves.
• Serve with a wedge of lemon on the side for a tangy squeeze.
• Pair with coconut chutney, sambar, or a simple yogurt raita for a complete breakfast.
• Enjoy while warm for the best texture and flavor.