Semiya/Vermicelli/thin
noodles are popular in many parts of India. This noodle is prominently used for
breakfast dish like Semiya Upma and also as sweet dish like Vermicelli kheer or a sweet dessert
similar to rice pudding. You should roast the semiya to get the good taste of upma.
In southern part of India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients like, Rava(semolina), Poha (flattened rice), rice, Moong Dal(Yellow split peas/mung bean) and Oats.
Check the below quick and easy breakfast Upma Varieties:
Ingredients:
>For Garnishing:
Method:
Step 01) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the semiya till it turns to golden color, once done transfer into a tray and keep aside. or omit this step if you are using ready made roasted semiya (now a days you can get this is Indian store look for Brand name called "Bambino Roasted vermicelli")
Step 02) In the same pan heat 1 tbsp of oil, add the seasoning seeds. When the seeds crackle, add the chopped onion and tomatoes, green chilies and curry leaves and saute till the onion turns to golden brown.
Step 03) Add One & half cup of water and bring them to boil(1 cup for semiya and 1/2 cup for vegetables) Add turmeric powder and salt
Step 04) Once water starts boiling add roasted vermicelli, a little at time and constantly stirring to mix with water. if you feel all the water is absorbed and still vermicelli is not cooked, add water little by little
Step 05) Simmer and cook the upma till nicely thick and tender
Step 06) Return to low flame stir gently every now and then. Transfer to a serving dish and garnish with coriander leaves & grated coconut and Serve hot with any pickle and freshly brewed coffee.
- 1 cup Semiya/Vermicelli/thins noodles (Roasted)
- 2 (medium size) onions chopped
- 1 (medium size) Tomato chopped
- 5-6 green chilies slit lengthwise
- 1/4 cup Green Peas
- Curry leaves -Few
- 1 tsp Turmeric
- salt to taste
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urud dal / White Lentil (grown in Indian subcontinent- Available in Indian Store)
- 1/4 cup Fresh coriander leaves
- grated coconut ( optional)
Step 01) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the semiya till it turns to golden color, once done transfer into a tray and keep aside. or omit this step if you are using ready made roasted semiya (now a days you can get this is Indian store look for Brand name called "Bambino Roasted vermicelli")
Step 02) In the same pan heat 1 tbsp of oil, add the seasoning seeds. When the seeds crackle, add the chopped onion and tomatoes, green chilies and curry leaves and saute till the onion turns to golden brown.
Step 03) Add One & half cup of water and bring them to boil(1 cup for semiya and 1/2 cup for vegetables) Add turmeric powder and salt
Step 04) Once water starts boiling add roasted vermicelli, a little at time and constantly stirring to mix with water. if you feel all the water is absorbed and still vermicelli is not cooked, add water little by little
Step 05) Simmer and cook the upma till nicely thick and tender
Step 06) Return to low flame stir gently every now and then. Transfer to a serving dish and garnish with coriander leaves & grated coconut and Serve hot with any pickle and freshly brewed coffee.
