Upma is a popular South Indian Breakfast dish.There are varieties of upma and I love all types of upma because they are very quick to prepare and also very delicious. Fortified with vegetables they make a meal by itself. Vegetable Semiya upma and is one of my favorite dish.I prefer thin vermicelli for upma and thick ones for
. I have used vegetables to make this upma but you can even make plain Upma without vegetables. Today we will learn how to make Semiya Upma with mixed vegetables following this easy recipe.
Semiya Upma-How to prepare Semiya Vegetable Upma
Prep Time : 10 mins
Cook Time :
20 mins Serves:
2 Recipe Category:
Breakfast Recipe Cuisine:
South Indian Author:
Padhu Sankar Ingredients needed
Vermicelli – 180 grams (I used Anil fine Semiya)
Onion -1 big or 2 medium
Ginger – 1 inch piece finely chopped
Green chilli -1-2 finely chopped or slit
Vegetables – (optional)
Beans -4
Carrot -1
Fresh or frozen Peas – handful
Potato – 1 small (peeled and chopped)
For the seasoning
Oil -3-4 tsp
Mustard -1 tsp
Urad dal – 1 tsp
Hing/Asafoetida – a generous pinch
Red Chilli – 2
Curry leaves – little
Preparation
Thinly slice or finely chop onions.
Chop all the vegetables finely.
Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
Method
1.Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.
2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
3.Then add finely chopped vegetables and saute until half cooked.
4.Add water and salt needed.(check tips below for water measurements)
5.When water starts boiling, add the roasted vermicelli.
6.Cover and cook on low flames stirring occasionally until it is done.
Serve hot with any chutney or pickle.
Tips for beginners
To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.
Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.
Ratio -Vermicelli : water – 1:2 for thick semiya
Ratio – Vermicelli : water – 1:1 for fine semiya
I have used Anil thin roasted semiya, so I have used less water. You have to learn the correct quantity of water through trial and error depending on the variety of vermicelli used. I have given a general measurement.
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View Comments (44)
Tasty looking semiya upma, would love to have that platter now :):) Illustrative clicks are also too good.
Delicious looking Upma! Liked the step by step clicks...
colorful upma is healthy an tasty
Aahh...one of my fav breakfast dish..looks very yum.
Easy to make semiya upma...Thanks for sharing..
oh my reminds me of hostel days and this one looks too good to resist...
My fav dish for the evenings...!!!
Prathima Rao
Prats Corner
Yummy upma! All time favorite...
love to have that right now..
semiya upma looks so inviting and very delicious !!