Surprises come in a small packages - Ragi Vermicelli Upma

Surprises come in a small packages - Ragi Vermicelli Upma

Surprises do come in small packages, for me it came in a packet of Ragi Vermicelli which I picked up form a local store a few days ago. So far I have enjoyed vermicelli in thick milk, loaded with the sweetness of sugar, accompanied with generous amounts of nuts to add a crunch to every ‘kheer’ slurrrppyy bite. I have never let my–self go beyond this ‘sugar high’.
So when I picked up this small package of ragi vermicelli a few days back, little did I know I will be hooked on to this for many breakfasts to come. It’s one of the most hassle free breakfasts’ I have had in a long time, needs very little seasoning and can easily go without any garnishes.
A simple recipe for a very filling and nutritious breakfast.

Gauri Shirke


  1. 1 cup ragi vermicelli Uncooked
  2. 2 tsps Refined oil
  3. 1/3 cup peanuts Roasted
  4. A pinch Asafoetida of (hing)
  5. 7 - 10 curry leaves Fresh
  6. 7 - 10 leaves
  7. 2 chilies Dry red
  8. 1 tsp chili powder red
  9. Salt as per taste
  10. optional coriander Freshly chopped to garnish


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    Cook vermicelli as per the packet instructions, set aside.

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    Take a heavy bottom pan or a non-stick pan, add 2 tsp oil to it. Once the oil is hot add asafoetida.

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    Break the dry red chili into 2 pieces and add to the oil, let them splutter. Then add the curry leaves (reduce the flame to medium).

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    Add the roasted peanuts and stir once, if using red chili powder add it after the roasted peanuts and mix well.

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    Add the cooked vermicelli; stir everything till it’s well incorporated and sauté the upma for 2-3 minutes till well cooked.

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    Add salt, adjust the seasoning as per taste, then garnish with freshly chopped coriander.

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    Serve hot!

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