Quick and easy vermicelli preparation that bursts with simple flavours of curry leaves, ginger, green chillies, and lemon and has the bite of crunchy chana dal and urad dal is semiya upma. Semiya upma is a great breakfast option as it is ready in no time and calls for few ingredients. There are various semiya upma recipes such as vegetable semiya upma, semiya upma kerela style etc; here I am sharing the simplest and quick semiya upma recipe.
Other upma recipes on the blog are rava upma, tomato upma, left over roti upma etc.
Vermicelli upma recipe calls for
Vermicelli: A variety of vermicelli is available, made up of whole wheat, durum wheat, all purpose flour etc. I like to use the one made with durum wheat. There is thick and fine variety of vermicelli. Also roasted and un-roasted vermicelli is available in the market. You can pick any vermicelli of your choice. The recipe remains the same, except the vermicelli and water ratio and the same has been given in the recipe.
Tempering: The semiya upma recipe gets its flavours from the flavorsome tempering which includes mustard seeds (raie), chana dal, urad dal, curry leaves etc.
Other ingredients: In order to keep the recipe easy and quick, ingredients have been kept minimalistic. The other ingredients include onion, lemon juice etc.
1. Dry roast vermicelli till golden brown or use roasted vermicelli.
2. Heat 1 tbsp oil.
3. Add 1 tsp mustard seeds (raie).
4. Let mustard seeds crackle on low flame.
5. Add 1 tsp chana dal.
6. Add ½ tsp urad dal.
7. Cook on low flame till dals turn light golden.
8. Switch off the flame and add 1 sprig of curry leaves and cook for 30 seconds.(Tip: Tear curry leaves instead of chopping them for more flavour).
9. Add 1 sliced onion, 1 slit green chilli and 1 inch grated ginger. Cook on a medium flame.
10. Add a pinch of salt (Tip: It would fasten the cooking of onion without browning it).
11. Cook till onions turn translucent.
12. Add 2 cups water.
13. Let it come to a rolling boil.
14. Add 1 cup roasted vermicelli.
15. Add salt to taste (Tip: It is best to add salt in water and taste the water. It should be salty-obviously! As in you will know if the salt is enough or not).
16. Cover and cook on low flame for 4-5 minutes.
17. Or till water is absorbed and vermicelli is soft.
18. Switch off the flame and let it sit for 2-3 minutes, covered.
19. Puff up semiya upma.
20. Garnish with chopped coriander leaves, lemon juice and 2 tbsp fried peanuts.
21. Serve hot with coconut chuntey or green chutney. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Dry roast vermicelli till golden brown or use roasted vermicelli
2. Heat 1 tbsp oil
3. Add 1 tsp mustard seeds (raie)
4. Let mustard seeds crackle on low flame
5. Add 1 tsp chana dal
6. Add ½ tsp urad dal
7. Cook on low flame till dals turn light golden
8. Switch off the flame and add 1 sprig of curry leaves and cook for 30 seconds
9. Add 1 sliced onion, 1 slit green chilli and 1 inch grated ginger. Cook on a medium flame.
10. Add a pinch of salt (Tip: It would fasten the cooking of onion without browning it).
11. Cook till onions turn translucent.
12. Add 2 cups water.
13. Let it come to a rolling boil.
14. Add 1 cup roasted vermicelli.
15. Add salt to taste (Tip: It is best to add salt in water and taste the water. It should be salty-obviously! As in you will know if the salt is enough or not)
16. Cover and cook on low flame for 4-5 minutes
17. Or till water is absorbed and vermicelli is soft
18. Switch off the flame and let it sit for 2-3 minutes, covered.
19. Puff up semiya upma.
20. Garnish with chopped coriander leaves, lemon juice and 2 tbsp fried peanuts.
21. Serve hot with coconut chuntey or green chutney. Bon appétit!
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