Quick Vegetable Vermicelli Upma Recipe | Semiya Upma Recipe
Vegetable Vermicelli Upma Recipe is an Indian breakfast or snack recipe made with homemade roasted wheat semiya and vegetables. This semiya upma is a Vegan, Gluten-free and diabetic-friendly recipe.
Ingredients
- 125 gm roasted homemade seviya or vermicelli
- 1 small sized onion chopped
- ½ cup carrots chopped
- ½ cup green pepper chopped
- 1 tsp salt
- 2 tbsp oil
- ½ tsp small mustard seeds
- 1 pinch heeng
- 1 ¾ cup water boiled
Instructions
- In a frying pan, heat oil on a low-medium flame.
- Add red mustard seeds, wait till they crackle then add heeng.
- After that, add chopped onion and saute it for 1-2 minutes till they become light golden. Do not saute them for long we want them a little crispy not mushy.
- Add chopped carrots, green pepper, and salt. Saute them for a minute.
- Meanwhile, in another pan, boil 1 and 3/4 cups of water(use the same cup or bowl that is used for measuring vermicelli)Now add roasted vermicelli and boiled water to the pan, mix well.
- Cover with a lid and cook on a low-medium flame for 3-4 minutes.
- After 4 minutes, check it once and if there is any water left, cook it uncovered till all water dries up. Do not forget to stir in between to avoid sticking at the bottom.
- Switch off the flame. Serve warm with tomato sauce.
Video
Notes
1. Use fresh seasonal vegetables or of your choice. I prefer onion, carrots, and green peppers, but you can add other vegetables like peas, corn, potato, beans, cauliflower, broccoli etc.can be added.
2. You can also add dry fruits, peanuts or boiled mini soya chunks to give a crunch and increase the protein content.
3. If the seviya or vermicelli is thin, then reduce the quantity of water to 1 and 1/2 cups.
4. Lightly saute the vegetables otherwise, they become mushy and do not taste good.