Bristi Home Kitchen

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Aug 5, 2026 6 min
ragi upmahealthy breakfastindian recipevegetable upmaragi recipe
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Summary

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This video demonstrates how to make a healthy and delicious Ragi Upma recipe with various vegetables and a coconut chutney.

The video begins by showing the preparation of ingredients, including chopping vegetables like bell peppers, carrots, onions, and tomatoes. The recipe then proceeds to temper spices in oil, followed by adding dals, cashews, dried red chilies, curry leaves, ginger, green chilies, and onions. Vegetables such as carrots, bell peppers, and peas are sautéed. Water is added, brought to a boil, and then roasted ragi flour and suji are incorporated. The mixture is cooked until it thickens, forming a savory Ragi Upma. A coconut chutney is also prepared by grinding roasted peanuts, coconut, chilies, ginger, and salt. The final dish is served with chutney.

Recipe

Ragi Upma
indian

Ingredients

for tempering
  • 1 tablespoon ghee
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 1/2 teaspoon urad dal
  • 6-7 pieces cashews, broken
  • 2-3 pieces dried red chilies
  • a few curry leaves
  • 1 teaspoon ginger, finely chopped
  • 1-2 green chilies, finely chopped
vegetables
  • 1 onion, finely chopped
  • 1/4 carrots, diced
  • 1/4 bell peppers, diced
  • a few peas
  • 1 tomatoes, chopped
for upma
  • 3.5 cups water
  • 1/2 cup ragi flour
  • 1/2 cup suji (semolina)
  • to taste salt
  • a pinch hing (asafoetida)
for chutney
  • 1/2 cup groundnuts (peanuts)
  • 1/4 cup coconut, freshly grated or chopped
  • 1-2 green chili
  • 1/2 inch ginger
  • to taste salt
  • as needed water
for chutney tempering
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal
  • a few curry leaves
  • 1-2 dried red chilies

Equipment

  • kadai/wok
  • measuring cups
  • knife
  • cutting board
  • grinder/blender jar
  • whisk

Steps

  1. 1
    Dry roast ragi flour and suji separately in a pan until fragrant. 0:24
  2. 2
    Heat ghee in a kadai and add mustard seeds, chana dal, urad dal, cashews, dried red chilies, curry leaves, ginger, and green chilies. Sauté until dals turn golden and cashews are fragrant. 2:20
  3. 3
    Add chopped onions and sauté until translucent. 3:51
  4. 4
    Add diced carrots, bell peppers, and peas. Sauté for a minute. 4:02
  5. 5
    Add chopped tomatoes and sauté until slightly softened. 5:07
  6. 6
    Add water and salt, bring to a rolling boil. 5:31
  7. 7
    Gradually add the roasted ragi flour and suji while continuously whisking to prevent lumps.
  8. 8
    Add hing and cook on low flame, stirring constantly, until the mixture thickens and leaves the sides of the pan. 4:12
  9. 9
    For the chutney: Grind roasted peanuts, coconut, green chili, ginger, salt, and a little water to a smooth or coarse paste. 5:03
  10. 10
    Temper the chutney with mustard seeds, urad dal, curry leaves, and dried red chilies in a teaspoon of oil. 5:25
  11. 11
    Pour the chutney into a serving bowl. 5:50
  12. 12
    Serve the Ragi Upma hot, garnished with chopped coriander leaves and a drizzle of ghee.

Finishing

  • Garnish with chopped coriander leaves and drizzle ghee over the upma.
  • Serve with coconut chutney.

Key Points

  • 0:24 Roasting ragi flour and suji separately before adding to the cooking mixture.
  • 2:20 Sautéing tempered spices, cashews, and vegetables like carrots, bell peppers, and peas.
  • 4:34 Cooking the mixture until it thickens into a Ragi Upma consistency.
  • 5:03 Preparing a chutney by grinding peanuts, coconut, chilies, ginger, and salt.
  • 5:31 Adding water to the sautéed vegetables and bringing it to a boil.
  • 5:50 Serving the Ragi Upma with chutney.
  • Gradually adding roasted ragi flour and suji to the boiling mixture while whisking to avoid lumps.

Worth watching if: You're looking for a healthy and nutritious breakfast recipe using ragi and mixed vegetables.

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