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Semiya Upama | Vermicelli Upama - A delicious Breakfast Option!

Semiya | Vermicelli is yet another versatile element with which Savoury and Desserts can be made. I love this and Semiya Upama has been a most loved Tiffin Box element during school | college days!

The addition of veggies of your choice makes it even more nutritious and filling. Easy to make as within 20 minutes this dish is ready!

Semiya Upama

INGREDIENTS

1 1/2 cups Semiya | Vermicelli
1 Onion, medium sized, finely chopped
2 tblsp Green Bell Pepper, finely diced
2 tblsp Yellow Bell Pepper, finely diced
2 tblsp Red Bell Pepper, finely diced
3 Green chillies. finely chopped
1 tsp Adrak | Ginger, finely chopped
1 sprig Curry leaf
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
1/2 tsp Split Urad dal
1/2 tsp Channa Dal
1 tsp Oil
1/2 tsp Homemade Ghee | Clarified Butter
3 cups Water
1 tsp Salt | To taste

METHOD
  • In a kadhai add ghee and when that melts add vermicelli and roast. Ensure the vermicelli just changes color evenly a bit. Keep aside in a plate. 
  • In the same kadhai, add oil and when the oil is hot, add rai, jeera, channa dal, urad dal and curry leaves.
  • Once the rai splutters, add onion, ginger and green chillies.
  • Saute for about 2 to 3 minutes.
  • Add water and salt.
  • When the water begins to boil, on a medium flame, add the roasted vermicelli slowly, and mix well.
  • After 2 minutes, when the vermicelli is almost cooked, add all the vegetables and saute for 2 minutes. 
  • Cover cook for 2 minutes. Ensure the upama does not get stuck to the bottom of the kadhai.
  • Switch off the flame when the upama is done.
  • Serve it with Podi | Chutney | Thogaiyal and/or Sambar. Just a sprinkle of sugar along with this upama also tastes awesome!
We enjoyed this Semiya Upama with Tomato Onion Chutney.

We have used:
1. Til Sona - Sesame Oil
2. Tata Salt Lite
3. Homemade Ghee
4. MTR Vermicelli
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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
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