Vermicelli Upma

Preparation time
20 mins
Cooking time
20 mins
Difficulty
easy
Serves
2 people
Meal course
Breakfast
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4 cup
Water
2 pinch
Salt
4 Tbsp
Oil
1/2 Tsp
Channa dal
1/2 Tsp
Urad dal
1/2 Tsp
Mustard seeds
1/4 Tsp
Turmeric powder
2 stick
Coriander
1 stick
Curry leaves
5 medium
Long Slit Green chillies
1 large
Chopped Tomato
1 large
Chopped Onion
2 cup
Vermicelli
Vermicelli Upma

A simple and mouthwatering, light yet filling dish for breakfast. Vermicelli is known by various local names such as, seviyan or semiyan in Hindi, Urdu and Punjabi, vaLavaT/ shevaya in Marathi shemai in Bengali, sev in Gujarati, shavige in Kannada, sevalu or semiya in Telugu, and semiya in Tamil and Malayalam. These tiny noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli are boiled with a choice of vegetables.

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Shravanthi Ravi

Shravanthi is a graphic designer, photographer, cook, blogger and a mother with keen interest in health and wellness. Her creative side always keeps her on her toes.

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  1. Dry roast vermicelli in an empty kadai
  2. Heat water in a vessel. Once it starts boiling, add the roasted vermicelli to it.
  3. Switch off the stove, keep the vermicelli in the hot water for about 2 mins. Then drain the water and keep vermicelli aside.
  4. Heat oil in a kadai. Add mustard seeds. Let it pop
  5. Add urad dal and channa dal and fry till it changes colour
  6. Add onion and fry till transparent
  7. Add green chillies and curry leaves and fry for about a minute
  8. Add tomatoes and turmeric and fry till tomatoes become tender
  9. Add the vermicelli and mix well.
  10. Add salt to taste. Switch off the stove. Garnish with coriander leaves and serve hot.

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