Semiya upma Recipe | Vermicelli upma | How to make semiya upma
Servings 0
Ingredients
- Semiya 2 cups
- Onion 1 medium
- Green chilli 1
- Oil 1 tbsp
- Mustard ¾ tsp
- Urad dal ½ tsp
- Curry leaves few
- salt 1 tsp or as required
- Water 2 cups
Instructions
- Dry roast vermicelli in a pan until it turns slightly golden.
- Transfer to the plate
- In the same pan heat oil and temper with mustard and urad dal.
- Then add finely chopped onions, slit green chilli and curry leaves.
- Saute nicely for few minutes and add required salt.
- Add water and allow it to boil.
- When it comes to boil add the roasted vermicelli.
- Give a quick stir and allow it to cook in medium flame for 2 minutes.
- Then close the lid and keep it covered and cook in low flame
- Cook for 3-4 minutes till all water is absorbed and semiya is cooked.
- Fluff it up gently and serve hot.
- Semiya upma is ready.
Notes
You can roast the semiya in ghee. Dry roasting is key and important step to get the vermicelli fluffy and separate
Don't keep stirring after adding semiya. That will make the semiya mushy. Just stir once and close and cook. Finally fluff it up gently.
You can add chana dal while tempering. I skipped it since kids will pick them out.
You can add little pepper powder for spiciness.