Vermicelli Upma is typically served in breakfast. In my childhood, sometimes my mother made it when we got home from school early and were starving and we were far away from dinner. It is very easy and quick to make. Needs minimum prep work plus you can get those vegetables in if you want to. If you don’t have any vegetables, the preparation tastes just as good.
The Vermicelli can be any brand. Roasted Vermicelli is also available now so if you are using that skip steps 1 and 2 of the recipe instructions.
This Vermicelli Upma recipe is versatile. You can add fried peanuts or blanched peas to Garnish if you would like. If your kids don’t handle the heat from Red chili, feel free to skip it.
The region I come from all savory dishes have a tiny bit of Sugar in it to bring out the flavors. If you don’t like the idea, feel free to skip the Sugar.
If you would like to see other Breakfast recipes, try
If you are using thick Vermicelli, add extra 1/4 cup water.
As I said earlier, you can add vegetables to Vermicelli Upma. If you are adding vegetables, add them along with the Onion and saute with Onion so as to cook them half ways. Rest of the cooking will be finished when you add Vermicelli.
- 2 Cup Vermicelli (Semiya)
- 1 Onion medium size chopped
- 2 Tbsp. Urad Daal
- 1/2 tsp. Mustard seeds
- 3/4 tsp. Ginger grated
- 1 pinch Asafoetida
- 1 Tbsp. Ghee or Canola Oil
- 1/2 tsp. Salt
- 1/2 tsp. Sugar
- 1 1/4 Cup Water
- 1 tsp. Lemon Juice
- 1 Tbsp. Coriander leaves optional
- 1 Whole Red Chili optional
- 2 Tbsp. Shredded Coconut optional
- 1 tsp. Coriander Powder
- 1/2 Cup Green peas optional
Heat 1/2 Tbsp. ghee or Canola Oil in a shallow frying pan. Once heated, break Vermicelli in smaller pieces and roast. Stir constantly as it can burn easily.
Once it starts turning reddish in color and is fragrant, remove from flame immediately and pour it in a separate plate to stop further cooking.
In a large sauce pan,heat rest of the ghee/oil.
Add Urad Daal and Mustard seeds. Once they crackle, add Asafoetida, red Chili (optional) and Onion.
Saute Onion for 2 minutes on medium flame. Add Curry leaves and Ginger paste. saute for another couple of minutes. The onion should not burn or turn brown.
Add salt, sugar, Coriander Powder, Green Peas and Water and let it start simmering.
Add Vermicelli and let cook for about 10 minutes until all the water evaporates. Don't stir in between.
Once water has evaporated, with a fork, separate out a little to let the steam out. Garnish with Coriander leaves and or shredded Coconut.
Serve immediately while it's warm.