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–+ servings

Healthy Quick Ragi Vermicelli upma in Instapot

Veena
This is a very healthy and quick way of cookimg a millet upma in instapot in less than 10 mins
5 from 2 votes
Print Recipe
Servings 2

Ingredients
  

  • 3 cups Ragi / Finger Millet
  • 1 Carrot
  • 10 Beans
  • 1/4 Cup Fresh Green Peas Frozen peas too
  • 1 Onion
  • 3 Green Chillies
  • Few Curry Leaves
  • 2 Tsp Cooking Oil I used coconut oil
  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Bengal gram dal
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Grated Ginger
  • 2 Tbsp Fresh Coriander
  • 1/4 Cup Roasted Peanuts

Instructions
 

  • Slice the onions thinly. Slit the green chillies lengthwise. Cut all other vegetables into small pieces, Keep aside
  • Soak the ragi vermicelli in enough water for 3 minutes. After 3 minutes, drain it in a colander. Keep aside
  • Switch ON the Instapot. Press the SAUTE mode
  • Add oil to the inner pot and wait for a minute till it heats up. Now add the mustard and Bengal gram dal
  • Once the mustard starts to splutter add the green chillies, curry leaves and asafoetida and saute for few seconds.
  • Now add the onions and saute for few seconds.
  • Add all others vegetables and ginger and mix well. Saute for a few seconds.
  • Add 2 tbsp of water and mix well
  • Now add the soaked and drained ragi vermicelli with the necessary salt
  • Now CANCEL THE SAUTE MODE
  • Close the lid of the instapot. Keep the vent in the steam lock position. Press the MANUAL MODE TWICE. Set the timer for 5 minutes on medium pressure
  • Meanwhile, roast the peanuts well. Let it cool. Remove the skin of the peanuts and grind it into a coarse powder and keep aside
  • After 5 minutes, the instapot will beep and go into the keep warm mode. CANCEL THE MANUAL MODE NOW. SWITCH OFF THE INSTAPOT. RELEASE THE PRESSURE MANUALLY OR QPR
  • Carefully remove the inner pot and fluff up the upma and serve warm
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