Vermicelli upma is a great breakfast, and is usually served with a chutney or a lemon pickle. This particular recipe uses Whole wheat vermicelli as a healthier option compared to the white rice based vermicelli. If available, get roasted one directly from stores to save time. Vermicelli Upma is also called by variety of names such as semia upma, sevai upma, and seviya upma in different parts of India.
- Whole wheat vermicelli upma
|Servings||Prep Time||Cook Time|
|2 people||5 minutes||20 minutes|
- 1 cup whole wheat vermicelli roasted
- 2 cups water
- 1 onion chopped
- 2 tbsps green peas raw
- 2 tbsps olive oil extra virgin
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp chana dal (black chickpeas with outer layer removed)
- 3 green chillies chopped
- 1 twig curry leaves
- 1 tbsp corriander leaves for garnish
- 0.25 tsp turmeric powder
- 1 tsp ginger grated
- 1 pinch asafoetida (hing)
- 2 tsps salt to taste
- If you were not able to get roasted vermicelli from the stores, you can roast it yourselves on low heat for 4 minutes with 0.5 tsp of oil.
- Heat water in a pan along with a teaspoon of salt, and let it come to boil.
- Add roasted vermicelli, and stir it slowly. Heat it for 3 minutes.
- Strain the hot water from boiled vermicelli. To avoid the vermicelli from sticking to each other, rinse it with a cup of water. Keep it aside
- Heat oil in a skillet on medium heat.
- Add chana dal, and heat it for couple of minutes.
- Add mustard seeds, green chilies, cumin seeds, curry leaves, and asafoetida (hing). Temper it until the mustard seeds start sputtering.
- Add onion, green peas, turmeric powder, and ginger. Cook it until the onions turn semitransparent.
- Add the vermicelli, and salt. Cook for about 5 minutes.
- Turn off the stove. Garnish it with coriander leaves.
- Enjoy it hot!
Serve it with chutney or lemon pickle.