Ragi Semiya Breakfast Recipe – South Indian Style

Ready in

30 mins

Cuisine

Indian · South Indian

Prep Time

20 min

Cook Time

10 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~250 kcal
Recipe by Rehana's Kitchen on YouTube
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All Ingredients

Main Ingredients

All Ingredients

For Serving

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Ragi Semiya

    Transfer 180g of ragi semiya (finger millet vermicelli) into a mixing bowl.

  2. Prepare Warm Water

    In a saucepan, add 1 big tumbler (approx. 300 ml) of water and less than 1/2 teaspoon (approx. 1/4 tsp) of salt. Mix well and heat the water until it is lukewarm, not boiling.

  3. Soak Ragi Semiya

    Gradually add the lukewarm water to the ragi semiya, mixing well with a spoon to ensure all the vermicelli is evenly coated. Cover the bowl and let it soak for .

  4. Flip and Re-soak

    After the first of soaking, open the lid, gently flip and stir the semiya from bottom to top to ensure even soaking. Cover again and let it soak for another .

  5. Add Flavorings

    After the full of soaking, open the lid and stir the semiya once more. Add 1/2 bowl (approx. 4-5 tbsp) of grated coconut, 1 large (or 2 small) chopped banana, 2 tablespoons of country sugar (or grated jaggery), and 1/2 teaspoon of cardamom powder. Mix all the ingredients thoroughly until well combined.

  6. Prepare for Steaming

    Grease the cavities of an idli maker plate with ghee. Take a small bowl or cup, grease its interior with ghee, and then fill it with the prepared ragi semiya mixture, pressing it down firmly. Invert the filled bowl onto each idli plate cavity and gently tap to release the mixture, forming neat domes. Repeat for all cavities.

  7. Steam the Ragi Semiya

    Place the idli plate into an idli maker or steamer. Cover and for until the ragi semiya is cooked through and soft.

  8. Serve

    After , carefully remove the ragi semiya from the idli maker. Transfer the individual portions onto a serving plate. Serve hot, optionally drizzling with coconut milk for an enhanced flavor.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No Jaggery?

    • Dark brown sugar (1:1)
    • Muscovado sugar (1:1)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)

  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)
AllergensThis recipe contains coconut.
coconut

Variations

Simple ways to adapt this recipe.

  • Substitute country sugar with regularIngredient swap

    Substitute country sugar with regular sugar or palm jaggery.

  • Add finely chopped nuts likeCustomise

    Add finely chopped nuts like cashews or almonds for extra crunch.

  • For a richer flavor

    Use full-fat coconut milk for serving.

Helpful Tips

Small details that can improve the final result.

  • PreparationEnsure the Water Is Only Lukewarm

    Not boiling, to properly soak the vermicelli without making it mushy.

  • TipPress the Mixture Firmly Into

    Press the mixture firmly into the small bowl to ensure it holds its shape when inverted.

  • Flavour tipServe Immediately for the Best Taste and Texture
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