Vermicelli upma is a house favourite, and when we discovered a ragi version, it came more frequent to the table each week. Ragi is full of calcium and Vitamin D and a healthy whole grain in place of a semolina vermicelli. Ragi is rich in fibre minerals and amino acids and has more polyphenols than other grains like rice, wheat, and corn, thereby helping control blood sugar levels. It is beneficial for bone strengthening as well.
The making of this upma is pretty straightforward with a basic tempering and cooking with a bit of water to soften the vermicelli. You can add more veggies such as carrots, spring onions, cauliflower, finely shredded cabbage – pretty much whatever takes your fancy.
Ragi vermicelli I use is: here
