Soak ragi semya in water (regular tap water) for 3minutes. In the meantime get a steamer ready. Drain the semya and place it on steam for 5minutes. Once the semya is tender, fluff it and keep ready.
While the semya is steaming, make the upma. Heat 2tsp oil in a pan, add urad dal, mustard seeds and dry red chili. Once the seeds start to splutter, add grated ginger, onion and green chilies; cook till onions are translucent. Add the green peas and cook for a minute. Season with salt.
Finally add the steamed ragi semya, mix well, cover and cook for 2~3 minutes. Serve hot!!
View the recipe instructions at Cook's Hideout
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