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Vermicelli Upma-Semiya Upma-Vermicelli Upma recipe
How to prepare Semiya Vegetable Upma
Prep time - under 10 mins
Cook time - under 20 min
Serves - 2
Ingredients needed
Vermicelli - 180 grams (I used Anil fine Semiya)
Onion -1 big or 2 medium
Ginger - 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit
Vegetables - (optional)
Beans -4
Carrot -1
Fresh or frozen Peas - handful
Potato - a small piece peeled and chopped
Oil -3 tsp
Water - 400 ml or 1 3/4 cup
For the seasoning
Mustard -1 tsp
Urad dal - 1 tsp
Hing/Asafoetida - a generous pinch
Red Chilli - 2
Curry leaves - little
Preparation
Thinly slice or finely chop onions.
Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Method
1.Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.
2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
3.Then add finely chopped vegetables and saute until half cooked.
4. Add 400 ml water and salt needed.
5.When water starts boiling, add the roasted vermicelli.
6.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right.Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water.
Ratio - Vermicelli : water - 1:2
Source:Vermicelli Upma-Semiya Upma-Vermicelli Upma recipe | Padhuskitchen
How to prepare Semiya Vegetable Upma
Prep time - under 10 mins
Cook time - under 20 min
Serves - 2
Ingredients needed
Vermicelli - 180 grams (I used Anil fine Semiya)
Onion -1 big or 2 medium
Ginger - 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit
Vegetables - (optional)
Beans -4
Carrot -1
Fresh or frozen Peas - handful
Potato - a small piece peeled and chopped
Oil -3 tsp
Water - 400 ml or 1 3/4 cup
For the seasoning
Mustard -1 tsp
Urad dal - 1 tsp
Hing/Asafoetida - a generous pinch
Red Chilli - 2
Curry leaves - little
Preparation
Thinly slice or finely chop onions.
Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Method
1.Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.
2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
3.Then add finely chopped vegetables and saute until half cooked.
4. Add 400 ml water and salt needed.
5.When water starts boiling, add the roasted vermicelli.
6.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right.Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water.
Ratio - Vermicelli : water - 1:2
Source:Vermicelli Upma-Semiya Upma-Vermicelli Upma recipe | Padhuskitchen
