Oct 23, 2012

Semiya Upma / Vermicelli Upma (without onion and mixed vegetables)

Semiya Upma / Vermicelli Upma (without onion and mixed vegetables)

A tasty snack or a breakfast dish !!!

Serves: 3 - 4


For the  semiya / vermicelli:

1/2 teaspoon ghee

200 g ( 1 cup ) semiya / vermicelli (Indian standard measuring cup of 200 ml / 8 oz capacity)

4 cups water

1/2 teaspoon salt


In a wide kadai / frying pan, heat 1/2 teaspoon ghee and dry roast semiya / vermicelli on a medium heat until light brown ( approximate roasting time 10 - 12 minutes & stir continuously ).

Heat 4 cups of water in a bowl with 1/ 2 teaspoon salt. When water starts boiling, add roasted semiya and cook till just tender. Drain out water in a colander and pour some more cold water on top and drain well ( This prevents the semiya from sticking to each other ). Keep aside.

For the seasoning:

1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/4 teaspoon urad dal

1/2 - inch piece ginger, finely chopped

1 spring curry leaves or 6 nos

2 green chilli, slit lengthwise

Extra 1/4 teaspoon salt ( or to taste )

2 tablespoon grated coconut

Final preparation:

Heat 1 tablespoon cooking oil in a frying pan / kadai. Add mustard seeds. When they start to crackle, add cumin seeds ( jeera ), urad dal, curry leaves, chopped ginger and slit green chilli,. Mix all the ingredients well and fry for 3 - 4 minutes until fragrant and crisp.

Add cooked vermicelli / semiya and adjust salt to taste. Mix well. Cover with a tight lid and cook on a low heat for 5 minutes.  Open the lid  and  sprinkle grated coconut. Stir continuously until semiya and grated coconut well combined.  Serve hot with fruit juice / tea / coffee / Kerala mixture / Namkeen …

1 comment:

nasreen basu said...

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Semiya upma