Semiya Upma Vermicelli Upma

Saturday, March 8, 2014

Semiya Upma Vermicelli Upma

Semiya Upma is a well-liked South Indiabreakfast and a nice variation from rava/sooji upma. My husband loves this upma a lot and I make this dish quiet frequently.

This upma is very easy to make and can be prepared in very less time. It does not need much work.

Ingredients:

Semiya/Vermicelli – 2 cups

Onion – 1 no

Green Chillies – 3-4 no

Ginger – 1 inchfinely chopped

Curry leaves – 5 to 6 no

Oil – 3 tsp

Ghee – ½ tsp

Mustard seeds – ¾ tsp

Jeera – ¾ tsp

Urad dal – ¾ tsp

Chana dal – ¾ tsp

Cashews – 5 to 6 no

Salt As Required

Preparation

In a pan roast semiya in a ½ tsp of ghee for 5 mins or till golden brown.
Now boil 4 cups of water in a cooking vessel, add vermicelli along with salt and 1 tsp of oil.
Once Semiya is cooked turn off heat and pour the vermicelli into a strainer to drain water completely and pour cold water over it and keep semiya aside.
In a cooking vessel take 2 tsp of oil and add chana dal, mustard seeds, jeera, urad dal, cashwes and when mustard seeds splutter add curry leaves.
Now add chopped onions, green chillies, ginger and fry for 2 minutes.
Add salt to it.
Add cooked semiya to the above mixture and mix it lightly and see it combines well.
Serve hot.

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Saturday, March 8, 2014

Semiya Upma Vermicelli Upma

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