Semiya Upma | Vermicelli Upma | Seviyan Upma | Easy Breakfast Recipes

I'm going on a spree and continuing to post breakfast recipes on a row now. This Semiya Upma is one of the most simple and quick fix recipe that you can make, especially if you are on an intense hunger pang and want something filling & yum to keep you through for a couple of hours. This can be had as a breakfast or dinner or even snack. Since it has veggies and also peanuts for the crunch, it can be had as such without any side dish but if you are a little particular you can have it with coconut chutney or peanut chutney :) It is such a simple dish that I thought twice before posting it but since I like it so much I thought I will go ahead and post it :)

Serves: 2 persons

I Took: 

Preparation Time: 5 minutes

Cooking Time: 15 minutes

I Used:

Oil	-	1 tbsp
Mustard	-	1 tsp
Urd Dal	-	1 tsp
Channa Dal	-	1 tsp
Curry Leaves	-	A sprig
Roasted Vermicelli/Semiya	-	1 cup
Onion	-	1 no (medium sized - chopped)
Veggies (Carrot, Beans & Peas)	-	¼ cup
Roasted Peanuts	-	¼ cup
Green Chilly	-	2-3 nos
Water	-	2 cups
Salt	-	As needed

The Way:

1. Heat oil in a kadai/pan. Roast the vermicelli for 3-4 minutes in low flame till it changes to golden. Take care not to burn. Once they turn golden, remove them onto a plate and keep them aside. If you are using peanuts and do not have the roasted ones, then add a tsp more of oil and roast the peanuts on low flame for 3-4 minutes till they turn crisp

2. Splutter mustard. When it splutters reduce the flame to simmer and add the urd dal and channa dal. Allow it to turn golden. Take care not to burn

3. Add curry leaves, chopped onions and green chilly. Saute. Add salt as well and saute till they slightly turn colour. I don't make them brown and just saute for 2-3 minutes 

4. Then add the chopped veggies (carrots, beans and green peas) and give a quick saute. Then add the roasted peanuts as well 

5. Now close the lid and allow the veggies to cook for around 3-4 minutes. Check in between and saute so that it does not burn and stick to the bottom

6. Once the veggies are cooked add water (refer notes) and check salt. It should taste salty. If not adjust salt. Allow the water to boil

7. Once it boils, reduce the flame and add the roasted vermicelli and keep constantly stirring with your other hand 

8. The vermicelli will absorb the water. Once the water is absorbed, close the pan with a lid and cook in low flame for about 4-5 minutes

9. One done, fluff it with a fork and serve

Garnish with little grated coconut and(or) coriander leaves before you serve ! Serve as is or with coconut chutney.

Notes:

• I always use roasted vermicelli as it makes my life easier! If you are using unroasted one, then as the first step roast the vermicelli in a pan for 3-4 minutes in medium flame until you get a nice golden colour. Keep stirring else it will get burnt

• You can add any veggies you want like carrot, beans, peas, capsicum, potato as per your personal choice

• The quantity of water mentioned here is for a fluffy upma. I always use bambino vermicelli and the ratio works fine. If you are using some other brand, just check for the instructions behind the pack

Cheers,

Chitz