Vermicelli (Semiya) Upma

I love having different breakfast items day after day. Even as a working mom, I could make a variety of dishes for breakfast, lunch, evening snack and dinner for my family. It gave me immense satisfaction to see my kids’ gleaming faces on being served dishes from all over the world.

Vermicelli upma is easy and fast to make and can be taken with or without plantain. Vermicelli is made out of maida (refined flour)

Ingredients:

Vermicelli (Semiya)       - 1 cup

Ghee    - 1 tbsp

Mustard seeds  - ½ tsp

Udad dal          - ½ tsp

Cashew nuts     - 1  tbsp

Onion cut- 1 tbsp

Green chilli cut  - 1/tsp

Ginger cut fine - ½ tsp

Curry leaves a few

Salt to taste

Hot or boiling water      - 1 cup

Coconut scrapings (optional) – 2 tbsps

Method:

Heat ghee in a pan, add mustard seeds. When they splutter, add the udad dal and cashew nuts. When they brown a bit, add the cut onion, green chilli, ginger, and curry leaves. Saute for some time and add the vermicelli and roast till they change color a bit.

 Now add the salt and hot water, cover and cook.

Open in between and check whether the vermicelli is cooked. Add the coconut scrapings, close with a lid and remove from fire. You need to allow it to sit for at least fie minutes so that the vermicelli swells up and stay separated. Then open, mix well and serve hot.

21February 2020
Today I made Ragi semiya upma, which was also delicious. It needs less water than needed for vermicelli upma.

25 March 2020
This is Rice semiya upma. This needs boiling water to completely cover the semiya.