Vermicelli upma or seviyan upma is another version of making popular south Indian 
breakfast recipe of upma. Upma is traditionally made from semolina (suji) but you can also make it with seviyan or vermicelli.
Vermicelli is mostly known and used for making vermicelli kheer or pudding but there are few other recipes where we can use it, For example vermicelli cutlet, dry sweet vermicelli dish or this upma recipe. Seviyan are either made from wheat flour or maida (all purpose flour). I personally recommend and prefer seviyan made from wheat flour as they are healthier than the ones made from maida.
Preparation time – 10 minutes
Cooking time – 10 minutes
Serves 2 people
Ingredients
- 1.5 cups seviyan or fine whole wheat vermicelli, roasted and kept aside
- Roasted Vermicelli@frenslunchbox.com
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Vermicelli Upma@frenslunchbox.com
1 medium sized onion, finely chopped
- 9-10 curry leaves
- ½ tsp mustard seeds
- ½ tsp cumin
- 1 tsp urad dal
- 1 green chili, chopped
- 1 tsp grated ginger
- a pinch of asafoetida/hing (optional)
- 1 cup water
- salt as required
- 2 tbsp oil or ghee
Methodology
- Roast the vermicelli till browned or you can use ready roasted vermicelli.
- Heat oil or ghee in a pan.
- Add the mustard seeds, urad dal and the cumin. After 10 seconds add the onions and saute till they become brownish in color
- Now add the curry leaves, ginger, green chill and saute till the raw aroma of the ginger goes away.
- Add Asafoetida and stir for a few seconds.
- Add water, salt and let the mixture come to a boil.
- Lower the flame and add the roasted vermicelli.
- Stir and cook the vermicelli till they become soft and all the water is absorbed.
- Serve the hot vermicelli upma with tomato sauce to make it more tasty
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