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Vermicelli Upma

Vermicelli Upma

Vermicelli Upma is a quick South Indian dish made from roasted vermicelli, sautéed with vegetables, spices, and nuts. It’s flavorful and often enjoyed as a breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 4
Calories 220 kcal

Ingredients
  

Ingredients:

  • 1 Cup Vermicelli (preferably roasted)
  • 1 Medium onion, finely chopped
  • 1 Small carrot, finely chopped
  • ¼ Cup Green peas (fresh or frozen)
  • ¼ Cup Green beans, chopped
  • 1 Small tomato, chopped
  • 2 Green chilies, slit
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Urad dal (split black gram)
  • 1 tablespoon Chana dal (split chickpeas)
  • 8-10 Curry leaves
  • 2 tablespoon Oil or ghee
  • ¼ teaspoon Turmeric powder
  • Salt to taste
  • 2 Cup Water
  • Fresh coriander leaves for garnish
  • Lemon wedges (optional)

Instructions
 

Roasting the Semiya (if using unroasted)

  • If your vermicelli isn't pre-roasted, dry roast it in a pan over medium heat until it turns golden brown. Roasting enhances the flavor and helps prevent stickiness during cooking.
  • Set aside the roasted vermicelli to cool.

Preparing the Tempering

  • At first, heat oil or ghee in a large pan over medium heat.
  • Add mustard seeds, as they start to splutter, add cumin seeds, urad dal, Chana dal, and curry leaves.
  • Sauté the mixture until the dals turn golden brown.

Cooking the Vegetables

  • Add the chopped onions, green chilies, and sauté until the onions turn translucent.
  • Now add the chopped carrots, green peas, and green beans.
  • Provided That you prefer a tangy flavor, add chopped tomatoes and cook until they soften.
  • Sprinkle turmeric powder and mix well.

Cooking the Semiya

  • Add the roasted vermicelli to the pan and mix it with the vegetables.
  • Pour 2 cups of water into the pan. Add salt to taste and stir well.
  • Allow the mixture to come to a boil. On the Other Hand, lower the heat and cover the pan.
  • So Far, the vermicelli should absorb the water. In Reality, it takes about 5-7 minutes for the vermicelli to cook and become soft.
  • So long as the water has absorbed, check the consistency. In Case it seems too dry, sprinkle a little more water and cover for another minute.

Finishing Touches

  • After cooking the vermicelli and absorbing the water, gently fluff it with a fork.
  • Garnish with freshly chopped coriander leaves.
  • To Put It another Way, serve hot with lemon wedges on the side for a zesty kick.

Notes

Variations of Vermicelli Upma

    • Vegetable Vermicelli Upma: A traditional version packed with vegetables like peas, carrots, and beans for extra nutrition. 
    • South Indian Style: A more authentic upma with coconut, curry leaves, and mustard seeds for true South Indian flavor. 
    • Tomato or Lemon Vermicelli Upma: For a tangy twist, add tomatoes or a squeeze of lemon juice for a refreshing taste. 
    • Vegan and Gluten-Free Vermicelli Upma: Make it vegan by using plant-based oils and ensure it's gluten-free with rice or millet-based vermicelli. 
    • Peanut and Coconut Vermicelli Upma: A rich version with peanuts or coconut, adding extra crunch and flavor. 
    • Spicy and Tangy Vermicelli Upma: Spice things up with extra green chilies, red chili powder, or add tamarind for a tangy flavor. 
    • Sambar Vermicelli Upma: A fusion version where you add sambar powder or sambar ingredients for a hearty and flavorful upma. 

Pro Tips

Choose Fine Semiya: Use fine vermicelli because it cooks evenly and soaks up flavors better. Avoid thick vermicelli, as it may not cook well.
Roast It First: Lightly roast the vermicelli in a dry pan until it's golden brown. This step enhances the flavor and keeps it from getting mushy.
Prep Ingredients: Before you start, chop all your vegetables and get your spices ready. This makes cooking easier!
Soak if Needed: If your vermicelli needs soaking, put it in hot water for a few minutes and then drain it. This helpsprevent it from sticking together.
Use Ghee or Oil: Cook your upma with a mix of ghee and oil for a rich flavor. Ghee adds a nice aroma and taste that makes it even better

Nutrition

Nutrition Facts
Vermicelli Upma
Amount per Serving
Calories
220
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
300
mg
13
%
Potassium
 
300
mg
9
%
Carbohydrates
 
36
g
12
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
500
IU
10
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.05
mg
3
%
Vitamin B3
 
1.5
mg
8
%
Vitamin B5
 
0.5
mg
5
%
Vitamin B6
 
0.2
mg
10
%
Vitamin C
 
15
mg
18
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
5
µg
5
%
Calcium
 
30
mg
3
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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