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Vermicelli upma
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4 from 1 vote

Vermicelli upma

Vermicelli upma is a healthy and delicious breakfast recipe made from rice vermicelli tempered with lots of healthy vegetables. 
Prep Time10 mins
Active Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Maharashtrian, South Indian
Keyword: semiya upma, Vermicelli upma
Yield: 2 people
Calories: 260kcal

Materials

  • 1 cup Rice vermicelli or 200gms semiya
  • 2 tbsp Oil
  • ½ tsp Rai/ Mustard seeds
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal
  • 2 green chillies finely chopped
  • 1 tbsp Ginger finely chopped
  • 2 medium Onions finely chopped
  • A handful of Cashew nuts
  • ½ cup Green peas
  • ½ cup Carrot chopped in cubes
  • ½ cup Red bell peppers finely chopped
  • ½ cup French beans finely chopped
  • Salt per taste
  • 2 tbsp Fresh coriander leaves finely chopped
  • 1 tbsp Lemon juice freshly squeezed
  • ½ tsp Black pepper powder

Instructions

Roasting and Boiling rice vermicelli:

  • In a wide thick bottom pan or kadhai, add rice vermicelli dry roast it for 4 to 5 mins till it becomes crispy and turns golden brown in colour.
  • Do not roast on high flame, semiya can get burned and can ruin the taste. 
  • On the other burner, boil water in the saucepan and add half tsp of salt and few drops of oil.
  • When the water starts boiling, and add dry roasted vermicelli.
  • When it's done, drain off the water and place the semiya in the colander to cool down.

Making vermicelli upma:

  • In the kadhai, heat 2 tbsp oil and rai (mustard seeds), urad dal and chana dal.
  • Saute it for few seconds till rai splutters, then add finely chopped green chillies and ginger.
  • Now, add finely chopped onions in the pan and cook for 2 to 3 minutes till it turns translucent.
  • Once onions turn translucent, add a handful of cashew nuts and saute for one minute.
  • Then, add finely chopped veggies - carrot, red bell peppers, green beans and peas in the kadhai.
  • Mix all the ingredients nicely and cook till the veggies are cooked.
  • Add salt as per taste and mix well. Adding salt helps cooking veggies faster.
  • Cover the kadhai with a lid and cook for 3 to 4 minutes till veggies are half cooked and still retain some crunch.
  • Now, add the roasted and boiled semiya into the kadhai.
  • Give it a nice mix and cook for 4 to 5 minutes, keep stirring in between.
  • Then, add black pepper powder and freshly chopped coriander leaves.
  • Lastly, squeeze juice from half lemon and give it a nice and gentle mix without breaking or mashing rice vermicelli.
  • Finally, turn off the flame and cover and let it sit for a few minutes so that flavours and aroma are nicely absorbed. Vermicelli upma is ready to serve.