Semiya upma is also known as Vermicelli upma which is my all time favourite. Though we make Rava upma frequently at home, I like semiya upma than rava upma. Whenever I make, either it will not be cooked properly or it will become mushy. It took sometime to make Vermicelli upma perfectly. Once learnt, it is very easy to make tiffin for breakfast or dinner. With veggies, it make a wholesome recipe.
Semolina– 1 cup
Water – 1 1/2 cups
Tomato – 1
Carrot – 1
Potato – 1
Beans – 6
Peas – One Handful
Onion – 2
Oil – 2 tbsp
Ghee – 2 tbsp
Urad dhal – 1 tsp
Channa dhal – 1 tsp
Curry leaves – few
Green chillies – 2
Coriander leaves – few
Salt – As required
Turmeric powder – A pinch
- Measure and roast the Semolina in the pan and keep it aside.
- Measure the required quantity of water and allow it to boil. Once they start to boil, turn off the stove, add the roasted semolina and close the lid.
- When you open the lid you can see the semolina cooked. Drain the excess water.
- Chop the vegetables into small cubes. Pressure cook it for one or two whistles.
- In a pan add oil and splutter mustard seeds. Once they crack, add channa dhal and urad dhal. When they turn brown add green chillies and curry leaves.
- Add chopped onions and saute until they turn golden brown. Then add the tomatoes and cook with little water.
- Once the tomatoes are cooked add the cooked vegetables and saute for two minutes.
- Add salt, turmeric powder and blend everything well.
- Finally add the cooked semolina and mix with the vegetables.
- Stir gently so that they donot stick with each other.
- Garnish with coriander leaves.
- Add ghee over the vegetable semiya after turning off the stove.
- Serve it with Coconut chutney.
Roast the vermicelli before cooking. Else you can get the roasted semiya.
Cook the vermicelli separately. Boil the water, turn off the stove and then add the roasted vermicelli. Donot boil the vermicelli.