Semiya upma or vermicelli upma is an easy south Indian breakfast or dinner prepared when every we need to keep it simple. I make this so often but never thought to blog it because of it's simplicity. But for beginners,need a recipe right. The semiya has to be cooked cooked without getting mashed and mushy. So read on to know how to make a semiya upma perfectly.
Semiya upma recipe
Recipe Cuisine:Indian | Recipe Category:Breakfast Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Vermicelli/ semiya -1 cup Onion - 1 vegetables like carrot, beans, peas - 1/2 cup Green chilli - 2 Salt - As needed Water - 1 & 1/4 cup To temper Oil - 2 tsp Mustard - 3/4 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Curry leaves - 1 sprig
Step by step preparation:
Roast semiya with a tsp of oil and fry in low flame without changing its colour. (If its roasted vermicelli, you can skip) Heat a pan with oil and temper with the items given under To temper table. Add sliced onion and green chillies,fry till transparent.
Add the veggies and fry in medium or low flame, with little salt for 2 minutes. Then add water and bring it to boil,add the vermicelli. Add required salt and mix well.
Once the water is absorbed, cook covered in low flame for 4- 5 minutes. Once done, fluff and serve.
After adding semiya to the boiling water, it is important to boil until the water is almost absorbed. only then it wont get mushy and it will turn fluffy. If you cook covered when the there is lot of water, there are chances of getting sticky and mushy.
Add coconut oil few drops if you like. I love it to have as such. otherwise you can have it with coconut chutney the best!