Semia /Vermicelli Upma - Shavigge Uppit

Upma is one of the staple breakfast menus in most of the households.Its quick and easy to make at the same time its sumptuous and filling when you add vegetables to it.
Rava Upma,Sabudana Upma,Variations of Poha - Tamarind Poha,Aloo Poha,Vegetable poha ,Broken Rice Upma etc etc are some of the varieties of upma you can try.

This version of semia upma has tomatoes and peas ,while you can even make the vegetable version following the same procedure but adding extra veggies of your choice.

I use the non roasted vermicelli of MTR Brand  and do the roasting at the time of preparation.In case you use the roasted vermicelli,the steps remain the same except that you save time on roasting the semia.

These upma varieties can also be packed for lunch box for kids as well as adults.

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2-3
Cooking Complexity : medium
Water ratio : 1 cup vermicelli : 13/4th cup water.

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Ingredients

1.5 cups unroasted semia/vermicellii
2 medium sized tomatoes finely chopped
handful of frozen/fresh peas
2-3 green chillies chopped
6-7 curry leaves finely chopped
1/2 tsp mustard seeds
1 tsp udad dhall + channa dal
pinch of asafoetda/hing
pinch of turmeric
3 - 4 teaspoons oil
salt as needed

Method
  • In a frying pan ,add about 1/2 tsp oil and add roast the vermicelli until it turns golden
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    brown.Saute occassionally to prevent the burning of vermicelli.Keep aside.
    • If using pre roasted vermicelli,skip the above step
  • In a kadai/wok,heat some oil,splutter mustard,the udad dal,channa dal ,the green chillies and curry leaves.Saute once.
  • Add the tomatoes,green peas ,haldi,asafoetida,salt and saute and let the tomatoes cook until soft.
    •       Tip : Incase of adding vegetables,saute them also at this stage,add about half cup water  and let the vegetables cook.
  • Add about 21/2 cups of water and bring it to a boil
  • Add the roasted vermicelli and quickly stir it to avoid formation of lumps and set the flame to medium.
  • Close a lid and cook for about 5-7mins or until the water is absorbed into the vermicelli completely.
  • Open the lid and let it cook for another 2 mins.Turn off the stove and let it rest for about 5mins 
  • Vermicelli upma is now ready to be served with any accomapniment of curd ,chutney of your choice.

Notes

  1. You can a tablespoon of freshly grated coconut in the end for extra flavor and taste.
  2. Finely chopped mint can be added at the time of boiling water,this gives a minty flavor to the upma.


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