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Vermicelli Upma

Vermicelli Upma

South IndianSouth IndianEasyEasyBrunchBrunch
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Authentic Vermicelli
Upma
: Quick, Tasty South Indian Breakfast

20 mins
Cooking Time
Easy
Difficulty
18
Ingredients
Veg
Diet
Vermicelli upma or semiya upma is a flavourful, satisfying South Indian breakfast dish made with roasted semolina noodles, aromatic spices and crunchy nuts. This semiya upma recipe shares similarities with noodle-based dishes found in global recipes—experimenting with different vegetables or spice blends can give this traditional dish a fresh, international twist while keeping its essence intact.

Ingredients

UNITSIngredients
1 cupVermicelli (semiya)
1 1/2 cupsWater
to tasteSalt
1 smallOnion
1Green chilli
1 sprigCurry leaves
1/2 inch pieceGinger
2 tbspOil or ghee
1/4 tspMustard seeds
1/2 tspCumin seeds
1 tspChana dal
1 tspUrad dal
a pinchAsafoetida (hing)
2 tbspPeanuts or cashews
3/4 cupCarrots, peas, beans
2 tbspCoriander leaves
2 tbspFresh grated coconut
1 tbspLemon juice

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Follow
Directions

Description - Step 1

Dry Roast The Vermicelli

Heat 1 tbsp oil or ghee in a kadai or wok. Add the vermicelli and roast on medium heat, stirring constantly, until it turns light golden brown and smells nutty. Transfer to a plate.

Description - Step 2

Cook The Vermicelli

 

In a large pot, bring 1 1/2 cups water to a boil. Add the roasted vermicelli and 1/2 tsp salt. Cook on medium heat for 4-5 minutes until the vermicelli is soft but not mushy. Drain any excess water. Set aside.

Description - Step 3

Temper The Spices

 

In the same kadai, heat the remaining 1 tablespoon of oil. Add the mustard seeds and let them splutter. Then, referring to the ingredients list, add the cumin seeds, chana dal, urad dal, asafoetida, curry leaves, and peanuts. Sauté everything together until the dals turn golden and aromatic.

Description - Step 4

Sauté Onions And Vegetables

Add chopped ginger, green chilli and onions. Sauté until the onions turn translucent. If using vegetables, add them now and cook until tender but still crunchy.

Description - Step 5

Mix And Serve

Add the cooked vermicelli to the kadai. Gently toss everything together until well combined. Garnish with coriander leaves and grated coconut. Serve hot with a squeeze of lemon juice.

Step 1
Dry Roast The Vermicelli
4 minutes
Step 2
Cook The Vermicelli
6 minutes
Step 3
Temper The Spices
4 minutes
Step 4
Sauté Onions And Vegetables
4 minutes
Step 5
Mix And Serve
2 minutes

Plate it up!

Plating

plating-image

Serve vermicelli upma in a wide, shallow bowl for an inviting presentation. Use a serving spoon to gently mound the upma in the centre of the bowl.

... Read More

Pairing

pairing-image

Vermicelli upma pairs beautifully with a steaming cup of South Indian filter coffee or masala chai. The bold spices in the upma are balanced by the creamy, full-bodied coffee or robust tea.

... Read More

Garnishing

garnishing-image

Sprinkle the upma generously with chopped coriander leaves for a pop of green colour and fresh flavour. For added texture and visual appeal, top with a tablespoon of freshly grated coconut.

... Read More

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