Learn How To Make Semiya Upma With Chef. Lakshmi Only On Variety Vantalu.
A popular South Indian breakfast dish which is also known as Vermicelli Upma. A quick, easy and light recipe, this is made from vermicelli, a traditional type of pasta round in section similar to spaghetti along with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have just no time to prepare an elaborate breakfast.
Ingredients Of Semiya Upma
2 Tbsp Oil
1 tsp Mustard seeds
1 tsp Split Bengal gram.
1 tsp Urad Dal
10-12 Nos Curry leaves
1 Nos Onion, chopped
1/2 Cup Carrot, chopped
1/2 Cup Peas
1 inch Ginger
1 Tomato, chopped
2 Nos Green chili
1 tsp Salt
1 Cup Vermicelli
2 Cups Of Water
Roasting Semiya :
1. In a pan add semiya strands and roast it on medium flame.
2. Fry it on low heat for 3-4 minutes till it turns light golden brown in color. After removing the pan from the heat, stir it for additional 30 seconds or so, to ensure that it doesn't burn from the bottom.
3. Once semiya is in golden color, remove it in a separate plate and keep it aside
Method :
1.Heat oil in a pan. When the oil becomes hot, add Mustard Seeds (Rai) to it. When the Rai starts to crackle, add Split Bengal gram, Urad Dal. Fry till the dal becomes golden in color.
2.. Add finely chopped onions, add chopped ginger, and green chilies, chopped carrot, green peas. Let them cook for a minute.
3. Then add the curry leaves. Fry them for a few seconds.
4. Vegetables are nicely cooked, let's add 2 cups of water for 1 cum vermicelli.
5. Add water and salt needed.
6. When water starts boiling, add the roasted vermicelli.
7. Cover it and cook it up to 10 minutes
Serve hot with any chutney or pickle.
