Upma is a very popular and traditional South Indian breakfast usually making with semolina,vermicelli ,oats or broken wheat.It is a very tasty and savory dish.Today I am posting the recipe of my favorite upma called Semiya Upma Recipe/Vermicelli Upma Recipe.
what is vermiceili or semiya ?
Vermiceli is a traditional type of pasta round in section similar to spagetti.In English-speaking regions it is usually thinner than spaghetti while in Italy it is typically thicker.
The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro martino da como.
In countries of the Indian subcontinent vermicelli is made from whole wheat flour or all-purpose flour or semolina or rice flour or ragi flour. its available either as long strands or cut into about 2 cm long pieces. The 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”. While making semiya upma, I always prefer semiya made from whole wheat flour or ragi flour as they are more healthy than the ones made from rice flour or all purpose flour.
whats Upma ?
Upma is a savory breakfast dish very popular in South India it is usually made with various ingredients like semolina, oats, millets, quinoa, bread, or poha (flattened rice)etc. these ingredients are cooking with different vegetables and spices.it is usually serving with tea as a breakfast dish.
how to cook vermicelli?
Same like rice we can cook vermiceili in two ways one is the absorption methode were we can cook one cup of roasted semolina in one and quarter cup of water ,the semolina will absorb the water and the other one is using plenty of water to cook the vermiceili and drain the water completely.its always better to roast the vermicelli before cooking so it will not be soggy after cooking
check my youtube for video recipe:-