Vermicelli Upma Or semiya known Or spicy vermicelli all are same dishes. Had bought wheat vermicelli a month back was waiting for my mom to make it. Mom made it and we all relished at home.Vermicelli Upma became spicy, delicious and stomachs and heart were satisfied eating them. Various versions of upma are made in India.
Upma hails from Southern India and mainly made from semolina. However nowadays you get to see a lot of different kind of versions like idli upma, vermicelli upma etc. Mainly you get 2 kinds of vermicelli one is white made from maida and the brown one is made from wheat. I prefer the wheat one also you have to roast the vermicelli before making the upma.
We also make sweet vermicelli back home with milk and dry fruits. Sweet vermicelli also tastes great however spicy has it’s own taste and flavor. I am looking forward to make more vermicelli in different styles atleast they are healthier version than the noodles you get in market.
The best part is this dish is healthy, low fat, yummy could be eaten as breakfast Or evening snack and great for kids. Also it’s done instantly 🙂
Let’s make vermicelli upma recipe stepwise:
- It’s important to fry Or roast the vermicelli. Break the vermicelli with your hand into the desired size.
2. Add oil to a wok place on heat. Once oil is hot fry the vermicelli for 3 to 4 mins. Keep stirring. Alternatively you could roast the vermicelli.
3. Also roast the cashews Or fry them and keep aside.
4. In the same pan which you roasted Or fried vermicelli add oil. Once oil is hot add mustard seed and asofoetida.
5. Once mustard crackles add urad dal, chopped ginger, sugar and curry leaves. Saute for 30 secs on medium heat.
6. Add chopped green chilies and chopped onion. Saute for 2 mins.
7. Put half of coriander leaves and roasted cashewnuts.
8. Add salt for seasoning as per taste.
9. Now add roasted vermicelli and give a nice stir.
10. Finally add hot boiling water. Combine all nicely.
11. Simmer until water evaporates. But don’t overcook them.
Serve hot with tea Or coffee.
Vermicelli Upma recipe details listed below:
- ½ tbsp oil + ½ t/s oil for frying the vermicelli
- 100 gms wheat vermicelli
- 1.5 t/s mustard seed
- 1 t/s asofoetida (hing)
- 12 to 14 curry leaves
- 1 green chili chopped finely
- 1 t/s black gram split (urad dal)
- 1.5 inch ginger chopped finely
- ½ cup chopped coriander leaves
- 1 onion chopped finely
- 20 cashew nuts coarsely chopped
- 1 cup boiling hot water
- 1 t/s sugar ( I used organic)
- salt as per taste
- It's important to fry Or roast the vermicelli. Break the vermicelli
- with your hand into the desired size.
- Add oil to a wok place on heat. Once oil is hot fry the vermicelli for
- to 4 mins. Keep stirring. Alternatively you could roast the
- vermicelli.
- Also roast the cashews Or fry them and keep aside.
- In the same pan which you roasted Or fried vermicelli add oil. Once oil
- is hot add mustard seed and asofoetida.
- Once mustard crackles add urad dal, chopped ginger, sugar and curry
- leaves. Saute for 30 secs on medium heat.
- Add chopped green chilies and chopped onion. Saute for 2 mins.
- Put half of coriander leaves and roasted cashewnuts.
- Add salt for seasoning as per taste.
- Now add roasted vermicelli and give a nice stir.
- Finally add hot boiling water. Combine all nicely.
- Simmer until water evaporates. But don't overcook them.
- Serve hot with tea Or coffee.
2.While cooking make this on low Or medium heat.
3.Alter spices Or seasoning as per your taste preference.
Leave a Reply