When ragi met upma: This is how the wonder grain can make your brekkie healthy
All you super busy peeps out there, listen up! If you think that you can head to your workplace without eating breakfast, then stop! Skipping breakfast is possibly the worst thing you can do to your body.
We do understand the pain of preparing an elaborate meal right at the beginning of the day. Making breakfast when you’re rushed can totally kill the buzz and make you late. But this doesn’t give you the ticket to skip this important meal altogether.
Instead of prepping for a big meal, why not make something quick and easy? Like this ragi upma, which is a nutritional package that you can whip up in mere minutes.
After all, pairing your morning chai with a plateful of sooji upma is too mainstream. So this staple a spin by adding the goodness of ragi to it? Sounds interesting, right?
Also, read: Say no to grease and yes to health with this recipe featuring ragi gnocchi with spinach fondue
Chef Tarun Sibal, chef partner at Cafe Staywoke in Gurgaon shares a delectable upma recipe that is not only appealing to the eyes, but to the palate as well.
Check out the recipe here:
50 gms ragi flour
50 gms semolina (sooji)
20 gms ghee
1 pinch mustard seeds
1 tbsp parboiled chana dal
1 sprig curry leaves
1 dried chilli
2 tbsp spring onions, chopped
2 tbsp carrots, diced
2 tbsp beans, chopped
2 tbsp peas, parboiled
2 stems of bok choy
1 tbsp walnuts
1 tbsp coconut, grated
Salt to taste
1. Let’s get started by prepping the ragi grain for the upma. For that, broil the ragi flour and semolina (50/50) in a heavy bottom pan over medium flame.
2. Meanwhile, heat ghee in a separate pan and add mustard seeds, chana dal, curry leaves, and dried chilli.
3. Once the mustard seeds start to splutter, add onions, carrots, beans, peas and bok choy.
4. Now add the ragi and sooji mixture to the pan along with water, salt, and lemon juice. Cook till you reach the desired consistency. Turn off the heat.
5. In a fresh pan, toss the walnuts on medium heat. Once they’re slightly cooked, grind them into coarse chunks in a blender. Add fresh or dried coconut, and keep aside.
6. Serve the upma on a plate and top it with walnut crumble and dessicated coconut.
Here’s why this upma has an edge over all its other variants
Well, ragi is the answer! The addition of ragi is what makes the difference here. Right from its nutritional profile to its texture and taste, ragi takes this upma a notch higher. According to the National Institute of Nutrition in India, a 100- gram serving of ragi contains a whopping 344 mg of calcium. Woah!
So, break the monotony of having toasts and boiled eggs daily and say hi to this yummy and healthy breakfast.