Ragi Upma

Prep Work

1. Finely chop a small piece of fresh ginger for an even distribution of flavor throughout the upma.

2. Slit the green chillies lengthwise for a balanced heat and easier removal if needed.
3. Peel and finely chop the onion to ensure quick and even cooking during sautéing.
4. If using whole coconut, grate it finely for better blending with the ragi mixture.
   

Method

1. In a bowl, mix sprouted ragi flour with water gradually until it reaches a crumbly texture

   
2. To a steamer plate, apply some oil, and spread out the ragi flour evenly.and steam cook for 10 minutes. Set aside after steaming.
   
3. Heat oil in a pan, add chana dal, urad dal, and peanuts. Roast until golden brown.
4. Add mustard seeds, cumin seeds, hing, curry leaves, and chopped ginger. Sauté until fragrant.
5. Add chopped onion, slit green chillies, turmeric, and salt. Mix and cook until onions are translucent.
6. Stir in the grated coconut and steamed ragi flour. Mix everything well. Check the seasoning and adjust if needed.
7. Add a teaspoon of ghee and give the upma a final quick mix.
8. Serve the ragi upma hot for a healthy, nourishing breakfast.