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!

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

Share on Google Plus

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.