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:-
| Servings |
3
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- 1 cup vermicelli
- 3 1/2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp blackgram
- 1 tsp chana dal
- 1 tbsp peanuts
- 2 red chili whole
- 1/2 sprig curry leaves
- 1/2 cup onion chopped
- 1 tsp ginger chopped
- 2 1/2 tbsp carrot chopped
- 2 1/2 tbsp beans sliced
- 2-3 tbsp green peas
- 2-3 green chili sliced
- 1/2 tsp turmeric powder
- salt as needed
- 1 tbsp chopped coriander leaves
- 1 tsp lemon juice
- 6 cup water to cook semiya
Ingredients
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- Heat oil in a non stick pan over medium heat, once oil become hot add vermicelli and roast it until it become slightly golden.then transfer it to a wide plate and let it cool.
- Mean time boil six cups of water in a vessel once the water started boiling add salt then check the salt consistency and add roasted semolina.
- stir well ,cook for 3-4 minutes. once vermicelli cooked well ,switch off the stove and strain the water completely .spread it with a fork and keep it aside.
- now heat oil in a kadai .once the oil become hot add mustard seeds,when mustard seeds started to splutter add curry leaves ,urad dal,chana dal and pea nut. roast well then add red chili and saute well.
- then add onion and saute well till it become transparent ,then add all other vegetables and green chili saute well for 2 minutes over medium flame,then add ginger and turmeric powder and saute well.
- then reduce the flame and cover the pan with a lid and cook until the vegeables cooked well.
- once vegetable cooked well remove the lid and saute it in high flame for two minutes,then add cooked vermicelli and mix well .once done switch off the flame .
- add a dash of lemon juice and coriander leaves.mix well and serve hot.
