Vermicelli upma (सेवईं उपमा ) also known as semiya upma is a healthy and popular breakfast of North India and South India. It is prepared with semiya, vegetables and basic spices. It is a vegan recipe. It is also a good option for lunch box. It is a quick and easy to make recipe which can be made with simple ingredients. Semiya are traditional type of pasta made of either all purpose flour (maida) or semolina (sooji). This is so light and simple that if you want some light meal for brunch or dinner, you can cook it.
The cooking process of semiya upma have many variations. The process is very similar to rava upma. If you are using raw vermicelli then roast at first. It has to be perfectly roasted so that semiya have to be cooked without getting mushy. You can use store bought roasted vermicelli as it is easily available in market and saves the time of roasting. I have boiled vermicelli like pasta before sautéing with veggies. You can directly cook in pan along with little water. You may add your choice of vegetables.
It can be served along with coconut chutney or coriander chutney.
Course: Breakfast
Cuisine: South Indian
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serving: 3
2 tbsp oil
1 tsp rai (mustard seeds)
few curry leaves
1 green chilli, slit
1 medium sized onion, finely chopped
1 medium tomato, chopped
1 tbsp green peas (matar)
1 small capsicum, finely chopped
4-5 beans, finely chopped
2 tsp. lemon juice
½ cup cabbage, chopped
½ tsp. red chilli powder
Salt to taste
Boil water in a pan and add roasted vermicelli and salt.
Boil for 3 minutes or until semiya turns soft.
Strain the vermicelli with the help of strainer.
In a kadhai or pan, heat oil on medium flame. Add rai and curry leaves.
When they splutter, add chopped onion and green chilli. Saute them till become translucent.
Add chopped tomatoes and peas, fry them.
Add cabbage, capsicum and beans. Saute for a minute till vegetables turn soft.
Add red chilli powder and adjust salt.
Now add boiled vermicelli and lemon juice. Mix gently.
Serve vermicelli upma hot along with any type of chutney.
The cooking process of semiya upma have many variations. The process is very similar to rava upma. If you are using raw vermicelli then roast at first. It has to be perfectly roasted so that semiya have to be cooked without getting mushy. You can use store bought roasted vermicelli as it is easily available in market and saves the time of roasting. I have boiled vermicelli like pasta before sautéing with veggies. You can directly cook in pan along with little water. You may add your choice of vegetables.
It can be served along with coconut chutney or coriander chutney.
Cuisine: South Indian
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serving: 3
Ingredients:
1 cup vermicelli (semiya), roasted2 tbsp oil
1 tsp rai (mustard seeds)
few curry leaves
1 green chilli, slit
1 medium sized onion, finely chopped
1 medium tomato, chopped
1 tbsp green peas (matar)
1 small capsicum, finely chopped
4-5 beans, finely chopped
2 tsp. lemon juice
½ cup cabbage, chopped
½ tsp. red chilli powder
Salt to taste
Instructions:
If you are not using roasted vermicelli, roast them. For this, dry roast vermicelli in a pan till it turns golden brown. Keep stirring them and roast without burning.Boil water in a pan and add roasted vermicelli and salt.
Boil for 3 minutes or until semiya turns soft.
Strain the vermicelli with the help of strainer.
In a kadhai or pan, heat oil on medium flame. Add rai and curry leaves.
When they splutter, add chopped onion and green chilli. Saute them till become translucent.
Add chopped tomatoes and peas, fry them.
Add cabbage, capsicum and beans. Saute for a minute till vegetables turn soft.
Add red chilli powder and adjust salt.
Now add boiled vermicelli and lemon juice. Mix gently.
Serve vermicelli upma hot along with any type of chutney.
Tips:
- For variation, add ½ tsp. turmeric powder.
- You may add urad dal and chana dal like sooji upma.
- You may add any type of vegetables as per availability in your kitchen.
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| Rava Upma |
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