Hope most of them would have heard about uppudi pindi, which is prepared using dry rice flour. I have used the same recipe and tried using a nutritious ingredient Ragi. The ingredient of this recipe is similar to our regular upma except the main ingredient "dry ragi flour". Easy to prepare but need little patience to constantly stir the ragi mixture for about 8 - 10 minutes in a low flame to get it cooked. If you are looking for some different style of upma apart from wheat / samba upma which is normally consumed during dieting days, then try this interesting and tasty upma for breakfast or dinner. Personally, I loved this dry upma with raita.
1 Cup Ragi Flour
1 Onion, Finely chopped
2 Green chillies, sliced
1 inch Ginger, finely chopped
1 Tbsp Olive oil ( any cooking oil )
1/2 Tsp Mustard seeds
1 Tsp Jeera / Cumin seeds
1 Tbsp Channa dal
3 Springs of Curry leaves
Salt to taste
A ping of Hing / Perungayam
1/2 Cup Water
Dry roast the ragi flour and keep aside.
Heat oil in a non stick pan and add mustard seeds.
Once it starts spluttering, add jeera seeds followed by channa dal, hing and curry leaves.
Add finely chopped onion followed by green chillies and ginger.
Saute for a minute and add the measured water along with salt.
Let it boil, switch the flame to low and add the roasted ragi flour little by little
Mix it evenly and keep stirring for 8 - 10 minutes till the ragi flour gets cooked and upma turns dry.
Once done, switch off the flame and serve hot.