Ragi / Finger Millet Upma

Ragi / Finger Millet Upma

As already I have told that my hubby diagnosed with Diabetics, I need to start a healthy diet for him and was preparing daily something with Ragi, mostly I go for Ragi Porridge. Taking the same food daily would be boring thing, so I have started preparing varieties of Ragi dish. During my childhood my grandma use to prepare few dishes with this Ragi / Finger millet flour both for her and my grandpa, since they got diabetics.

I love this Ragi upma a lot from my childhood, but this being the first time I have prepared on my own. Not only for my hubby, and prepared it as a breakfast for my family. My daughter, who has the same taste like me, loved it as me. Coming to my little naughty fellow, he had it.  Also this is good for people those who are looking for weight-loss.

Since it’s Friday, I am taking this to Fiesta Friday #64 hosted by Angie. Let us move on to the recipe…

Ragi Upma / Finger Millet Upma

Ragi Upma / Finger Millet Upma


  • Ragi / Finger Millet (Red Millet) Flour – 1 cup
  • Onion – 1 no
  • Mustard seeds – ¼ tsp
  • Split black gram – ¼ tsp
  • Bengal gram – ½ tsp
  • Red chilies – 2 nos
  • Curry leaves – a string
  • Salt to taste
  • Oil – 3 tsp


  • Spread the ragi/fingermillet flour in a plate, pour three tbsps of water along with salt and mix it well. Continue mixing it by adding little by little water, until it reaches the correct consistency (you should be able to make a ball and if you press the ball, it should be broken as flour).
  • Place it in a steamer. (I have used a baby steamer, which we use particularly for steaming the flour but you can steam it as you desire).
  • After steaming, transfer the flour to a plate and bring it to room temperature. Crumble the stead flour well with your hands.
  • Tear the red chilies into small pieces (pinched red chilies). Peel and finely chop the onions.
  • Heat oil in a kadai, add mustard seeds, split black gram, bengal gram, pinched red chilies and curry leaves. Wait until they crackle.
  • Add the onions and cook till they become transparent.
  • Add the crumbled flour and cook them until it changes to dark brown in colour.

Serve hot with sugar or chutney.


3 Responses »

  1. Welcome and thanks for bring this dish to Fiesta Friday. I don’t believe I’ve heard of it, but I’m loving the ingredients, and the fact that it is so healthy. 🙂

Leave a Reply