How to make vermicelli upma recipe?

13 Feb How to make vermicelli upma recipe?

Last Updated on July 9, 2021 by blessmyfoodbypayal

vermicelli upma | semiya upma | vermicelli upma recipe with step wise pictorial and video method. This recipe is vegan and also gluten free because vermicilli used here is made of rice flour.

semiya upma  is one pot meal which is so delicious and satisfying south indian breakfast recipe.

The vermicelli, which is also known by the name semiya is available in different variations in the market. some are made of all purpose flour or wheat flour. some with rice flour and some with semolina.

we have tried to make this recipe of vermicelli upma more healthy by choosing the vermicelli made of rice flour (as mentioned on the pack). Rice flour is gluten free and considered as a healthy food.

so vermicilli made oof rice flour on one hand and a bowl full of mixed vegetables, you can well imagine how healthy breakfast you are going to have. and this is so satisfying that it will keep you filled for a long time.

as far as our family is concerned, we haven’t confined this vermicelli upma to breakfast only and cherish it as and when feel like. have made it many a times in the lunch and dinner when getting bored of regular meal. adding it to the kids tiffin is also a great idea and they are going to love it.

also have a look at other healthy breakfast recipes using vermicelli/suji like Suji Ka Paratha, eggless atta suji noodles, instant rava appe and rava toast.

so begin with this delicious one pot breakfast recipe.

Step wise pictorial recipe of vermicelli upma

1. first of all, begin with the dry roasting of vermicelli in a heavy bottomed pan. roast the vermicelli on low to medium heat until it changes its colour to golden brown. if you have pre-roasted vermicelli, then skip this part.

2. till the time you are roasting vermicelli, take another pan, add lots water in it and place it on high flame for boiling.

3. transfer roasted vermicelli in hot boiling water and let the vermicelli turn little soft. it will take 2 to 3 minutes so be vigilant. if vermicelli is overcooked, you with not get spreaded vermicelli upma.

4. immediately drain the water from vermicelli and pour cold water over the cooked vermicelli. cold water is poured to stop the cooking process of vermicelli. keep the vermicelli aside.

5. take a kadai and add oil in it.

6. add mustard seeds and cumin seeds & let them splutter.

7. add dry red chilli, grated ginger and let it turn little brown.

8. add chopped green chillies & asafoetida.

9. add urad dal & chana dal & let them cook until they turn slightly brown.

10. add curry leaves & saute.

11. add turmeric powder and salt. mix.

12. add all the finely chopped vegetables mentioned in the Ingredients. mix well.

13. cover the kadai and let the vegetables cook for 5 minutes. you must check at short intervals so that vegetables shouldn’t get burnt.
keep in mind that we don’t have to cook the vegetables fully but just a tender cooking. there should remain a crunch in each bite.

14. remove the lid. give them a mix one more time.

15. add vermicelli and peanuts. mix well so that vegetables and vermicelli incorporates so fine with each other.

16. spread some coriander leaves and squeeze a lemon. mix.

your vermicelli upma is ready. association with a cup of tea or coffee will enhance your taste of vermicelli upma. this is a perfect food to go for packing in kids tiffin.

NOTES

1. Be careful while boiling vermicelli. overcooked vermicelli will spoil the taste of entire upma.
2. Use vegetables as per their availability and your liking.
3. Spring onion can be replaced with regular onion.
4. The quantity of vegetables is also at your discretion.
5. Add peanuts if they are in the season, otherwise not compulsory. you can also dry roast peanuts before adding.

vermicelli upma – recipe card

vermicelli upma | semiya upma | vermicelli upma recipe

blessmyfoodbypayal

vermicelli upma is one pot meal which is so delicious and satisfying breakfast recipe.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine Indian, South Indian

Servings 4

Calories 160 kcal

Ingredients

  

1 cup = 200ml

• 2 cup vermicilli (we have used rice flour vermicilli)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp ginger grated
• 1/8 tsp asafoetida/hing (glutenfree)
• 1 dry red chilli
• 2 green chillies
• 1 tsp urad dal split & skinned black gram
• 1 tsp chana dal split & skinned bengal gram
• 10-12 curry leaves
• 1/4 cup peanuts
• salt as per taste
• 1/2 tsp turmeric powder
• juice of one lemon
• 2 tbsp coriander leaves
• 2 tbsp oil
• water as per need

VEGETABLES OF YOUR CHOICE (we used the following)

• 1/4 cup spring onion
• 1/4 cup cabbage
• 1/4 cup capsicum/bell pepper
• 1/4 cup peas
• 1/4 cup carrot
• 1/4 cup beans
• 2 tbsp tomatoes

Instructions

 

• dry roast vermicelli in a heavy bottomed pan on low flame till it turns golden brown. if you have pre-roasted vermicelli, then skip this part.
• till the time vermicelli is getting roasted, take another pan, add lots water in it and place it on high flame for boiling.
• transfer roasted vermicelli in hot boiling water and let the vermicelli turn little soft.
• immediately drain the water from vermicelli and pour cold water over the cooked vermicelli. keep the vermicelli aside.
• take a kadai and add oil in it.
• add mustard seeds and cumin seeds & let them splutter.
• add dry red chilli, grated ginger and let it turn little brown.
• add chopped green chillies & asafoetida.
• add urad dal & chana dal & let them cook until they turn slightly brown.
• add curry leaves & saute.
• add turmeric powder and salt. mix.
• add all the finely chopped vegetables mentioned in the Ingredients. mix well.
• cover the kadai and let the vegetables cook for 5 minutes. vegetables should remain crunchy.
• remove the lid. give them a mix one more time.
• add vermicelli and peanuts. mix well so that vegetables and vermicelli incorporates so fine with each other.
•  spread some coriander leaves and squeeze a lemon. mix.
• your vermicelli upma is ready.
  

Notes

1. Be careful while boiling vermicelli. overcooked vermicelli will spoil the taste of entire upma.
2. Use vegetables as per their availability and your liking.
3. Spring onion can be replaced with regular onion.
4. The quantity of vegetables is also at your discretion.
5. Add peanuts if they are in the season, otherwise not compulsory. you can also dry roast peanuts before adding.