Vermicelli Upma: A Delicious Twist to Traditional Upma

About

Vermicelli Upma is a delicious and nutritious South Indian breakfast dish that offers a delightful twist to the traditional Upma recipe. It is a popular choice among both adults and children due to its delectable taste and easy preparation.

Vermicelli Upma, also known as Semiya Upma, is a savory dish made from roasted vermicelli, mixed with vegetables, and seasoned with flavorful spices. The roasted vermicelli is cooked to perfection, resulting in a dish that is both light and satisfying.

Vermicelli Upma or Semiya Upma is a popular breakfast dish in South India. The term “vermicelli” refers to thin, spaghetti-like noodles made from semolina or wheat. Upma, on the other hand, is a traditional Indian dish made from semolina or coarse rice flour. Vermicelli Upma brings together the goodness of both to create a flavorful and nourishing breakfast option.

Why Vermicelli Upma is a Popular Breakfast Option?

Vermicelli Upma has earned its place as a breakfast favorite due to its simplicity, quick preparation time, and delectable taste. It offers a perfect balance of carbohydrates, proteins, and essential nutrients, making it a wholesome and satisfying morning meal. Additionally, the use of fresh vegetables and aromatic spices elevates its flavor, making it a palatable choice for all ages.

The Upma is not only a treat to your taste buds but also provides essential nutrients to keep you energized throughout the day. It is a good source of carbohydrates, proteins, dietary fiber, vitamins, and minerals. The vegetables used in the dish add to their nutritional value, making it a nourishing option for breakfast.

Ingredients:

• 1 cup vermicelli (semolina noodles)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped bell peppers (capsicum)
• 1/4 cup green peas (fresh or frozen)
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups water
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnish

Instructions:

1. 1. Dry roast the vermicelli in a pan over medium heat until it turns slightly golden. Keep stirring to ensure even roasting. Once done, remove it from the heat and set it aside.
   2. In the same pan, heat the vegetable oil. Add the mustard seeds and cumin seeds, and let them splutter.
   3. Add chopped onions and sauté until they become translucent.
   4. Now, add the chopped carrots, bell peppers, and green peas. Cook for a few minutes until the vegetables become tender.
   5. Add the chopped green chilies, ginger paste, turmeric powder, and salt. Mix well and cook for another minute to allow the flavors to blend.
   6. Pour 2 cups of water into the pan and bring it to a boil. Adjust the salt if needed.
   7. Once the water comes to a rolling boil, add the roasted vermicelli to the pan. Stir well to ensure the vermicelli is evenly distributed in the water.
   8. Reduce the heat to low, cover the pan with a lid, and let it cook for about 5-7 minutes or until the vermicelli becomes soft and absorbs the water. You can check for doneness by tasting a strand.
   9. Once the vermicelli is cooked, turn off the heat, and drizzle lemon juice over the upma. Mix it gently.
   10. Garnish the Upma with fresh coriander leaves.

Your delicious Vermicelli Upma is now ready to serve. Enjoy it as a hearty breakfast or a quick and tasty snack!

Tips for the Perfect Vermicelli Upma

• Ensure you roast the vermicelli until it is golden brown to enhance its flavor.
• You can add various vegetables of your choice to make it more nutritious.
• For a spicier version, increase the number of green chilies or add red chili powder.
• Use ghee instead of oil for a richer taste.
• The quantity of water plays a crucial role in the texture of the upma. Use the right amount of water to avoid a mushy or dry consistency.

Variations of Vermicelli Upma

• Poha Vermicelli Upma – To make Poha Vermicelli Upma, replace the roasted vermicelli with flattened rice (poha). Follow the same cooking process, and you will have a delightful variation of this dish.
• Tomato Vermicelli Upma – Add finely chopped tomatoes to the preparation for a tangy twist to the traditional Vermicelli Upma.

Serving suggestions

1. Vermicelli Upma is best served hot, straight from the stove. Garnish it with fresh coriander leaves and serve it with coconut chutney or tomato chutney for added flavor.
2. Chutneys: Serve with coconut chutney or tomato chutney on the side. The tangy and spicy chutneys complement the mild flavors of the Upma perfectly.
3. Cucumber and Tomato Salad: Prepare a simple cucumber and tomato salad with a sprinkle of salt, pepper, and a dash of lemon juice. This refreshing salad complements the Upma nicely.
4. Raita: Another cooling option is to serve cucumber or onion raita with the Vermicelli Upma. Raita is a yogurt-based side dish with finely chopped vegetables and spices.

Yield: 4

Vermicelli Upma:

Print

Vermicelli Upma is a delicious and nutritious South Indian breakfast dish that offers a delightful twist to the traditional Upma recipe. It is a popular choice among both adults and children due to its delectable taste and easy preparation.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 cup vermicelli (semolina noodles)
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 cup chopped onions
• 1/4 cup chopped carrots
• 1/4 cup chopped bell peppers (capsicum)
• 1/4 cup green peas (fresh or frozen)
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 cups water
• 1 tablespoon lemon juice
• Fresh coriander leaves for garnis

Instructions

1. Dry roast the vermicelli in a pan over medium heat until it turns slightly golden. Keep stirring to ensure even roasting. Once done, remove it from the heat and set it aside.
2. In the same pan, heat the vegetable oil. Add the mustard seeds and cumin seeds, and let them splutter.
3. Add chopped onions and sauté until they become translucent.
4. Now, add the chopped carrots, bell peppers, and green peas. Cook for a few minutes until the vegetables become tender.
5. Add the chopped green chilies, ginger paste, turmeric powder, and salt. Mix well and cook for another minute to allow the flavors to blend.
6. Pour 2 cups of water into the pan and bring it to a boil. Adjust the salt if needed.
7. Once the water comes to a rolling boil, add the roasted vermicelli to the pan. Stir well to ensure the vermicelli is evenly distributed in the water.
8. Reduce the heat to low, cover the pan with a lid, and let it cook for about 5-7 minutes or until the vermicelli becomes soft and absorbs the water. You can check for doneness by tasting a strand.
9. Once the vermicelli is cooked, turn off the heat, and drizzle lemon juice over the upma. Mix it gently.
10. Garnish the Upma with fresh coriander leaves.
11. Your delicious Vermicelli Upma is now ready to serve. Enjoy it as a hearty breakfast or a quick and tasty snack!

Notes

• Ensure you roast the vermicelli until it is golden brown to enhance its flavor.
• You can add various vegetables of your choice to make it more nutritious.
• For a spicier version, increase the number of green chilies or add red chili powder.
• Use ghee instead of oil for a richer taste.
• The quantity of water plays a crucial role in the texture of the upma. Use the right amount of water to avoid a mushy or dry consistency.

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Nutrition Information:

Serving Size:

Per Serving
Amount Per Serving: Calories: 250-300Total Fat: 8-10gSodium: 300-400mgCarbohydrates: 40-45gFiber: 2-3gSugar: 3-4gProtein: 5-6g