Thursday, 21 April 2016


Finger millet, is rich in calcium and iron. It has  considerable fiber contents. There are various versions in our kitchen. Out of them, Ragi aval upma is an easy one and super tasteful. Even though the Ragi aval upma is not much appealing, its nutrient quotient is high.

How to cook Ragi aval upma?


Finger millet aval 200 gms ( available in departmental stores and any grocery stores)
Hot water one cup
Salt to taste
Half spoon of sesame oil
Cooking oil one tablespoon
Bellary onion one chopped 
Curry leaves one sprig
Green chillies three
Mustard seeds one spoon
Moong dal one spoon
Shredded ginger one spoon


Bring to boil one cup of water with salt and sesame oil.
Pour the boiled water into the finger millet aval.
Mix well. set aside.
Heat the wok with cooking oil.
Add mustard seeds. 
Let the seeds be spluttered.
Add onions, green chillies, curry leaves and shredded ginger.
Saute until the onions turn translucent.
Immediately transfer the finger millet aval into the tempering wok.
Saute well to incorporate all the ingredients together.
Switch off the flame.
Garnish cilantro leaves (Optional)

Serve hot with coarse jaggery powder. It goes very well with this spicy upma.
You can enjoy with a spoon of cow ghee. ( for ghee lovers like me)

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