SEMIYA/VERMICELLI UPMA

SEMIYA/VERMICELLI UPMA

Upma made with semiya is healthy and delicious and easy to cook. The preparation is similar to that of making Rava upma, it is just that we have some additional ingredients. Semiya upma is light on the stomach and can be served as breakfast, snack or as a lunch box item for kids.  

Ingredients

  • Vermicelli 1 cup 
  • Onion 1 large chopped 
  • Green chillies 1-2 chopped 
  • Ginger 1" piece sliced 
  • Fresh vegetables 1 cup; beans, carrot (both sliced) green peas 
  • Mustard seeds 1 teaspoon 
  • Urid Daal/ split black gram 1 teaspoon 
  • Split cashewnuts 1/2 teaspoon
  • Asafoetida 1 pinch of 
  • Turmeric powder - 1 pinch of 
  • Coriander leaves - 1 tsp
  • Ghee/oil, salt, water 1/2 cup

Directions

Firstly roast the vermicelli in little ghee or oil, till golden in colour. Set this aside. 

Heat oil in a pan, splutter mustard seeds and then add urid dal. Now sauté the sliced onion, ginger and green chillies. Stir and fry till the onion is soft and translucent. Add turmeric powder and asafoetida, then the cashew pieces. 

Add the sliced beans and carrot. When these are half cooked, add half a cup of water and bring it to boil. Add the vermicelli, sprinkle salt to taste and stir. Simmer in medium heat till the water is absorbed and vermicelli is almost cooked. Stir in the green peas. 

When the mix is fully cooked and dried, remove from flame. Sprinkle coriander leaves. 

Semiya/Vermicelli upma is ready. You can squeeze in a few lime juice if you prefer a bit of tanginess (entirely optional).

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