Ragi Semiya / Finger Millet Vermicelli 160g

Ragi semiya is a type of Indian noodle made from ragi, also known as finger millet. Ragi is a nutritious grain that is widely cultivated in India and other parts of Asia. Ragi semiya is a popular dish, especially in South Indian cuisine, where it is commonly used to make upma or vermicelli dishes.

To make ragi semiya, the ragi grains are first cleaned and then ground into a flour. This flour is then mixed with water to form a dough. The dough is pressed through a special machine called a sevai press or sevai machine to make thin strands of semiya (vermicelli). These strands are then dried, which allows them to be stored for later use.

To cook ragi semiya, you can follow a similar method to cooking regular vermicelli. Bring water to a boil in a pot, add the semiya strands, and cook for a few minutes until they are tender. Drain the cooked semiya and rinse with cold water to prevent them from sticking together.

Ragi semiya can be used in various dishes. One popular preparation is ragi semiya upma, where the cooked semiya is seasoned with spices, vegetables, and sometimes lentils or peanuts. It can also be used as a base for pulao or mixed with other ingredients to make salads or stir-fries.

Ragi semiya is not only delicious but also has several health benefits. Ragi is rich in fiber, protein, and essential minerals like calcium, iron, and magnesium. It is also gluten-free, making it a suitable option for those with gluten sensitivity or celiac disease.

Overall, ragi semiya is a nutritious and versatile food that can be enjoyed as a part of a balanced diet