Semiya Upma

Are you a breakfast person? I am. Even when I was a school kid, I never skipped breakfast. I remember all my friends coming to school with just a glass of milk, not me. I used to have proper breakfast and I didnt mind getting up early to accommodate that.

One of the reasons I want a decent breakfast is, I usually have a light dinner. So I kinda get up hungry ;)

Now that we’ve established that we need a good breakfast, the next or the most important question is – what to make? Btw, you know something, my absolute fav thing about holidays is, I dont have to deal with that question! I’m sure many of you are nodding your heads in agreement with me, right?

Anyways, here is something quick and simple that you can make for breakfast. “Variety” is a key word when it comes to everyday cooking. I’ll not say this is a must try recipe or fabulous or any such thing. This is just something that you can make – quick and easy, with readily available ingredients and something different from the regular stuff.

Here is the recipe…

Dry roast semiya in a wide pan, till it becomes a bit darker in colour and you get the roasted smell, around 4-5 mins. Keep it aside…

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In the same pan, heat oil and crackle mustard seeds. Add dry red chilli, cashew, peanuts, pottukadala and chana dal. Fry for 1-2 mins.
Add chopped onion, ginger, green chilli, carrot and salt. Cook till it’s done…

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Add hot water and bring to boil…

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Reduce flame to lowest and add roasted semiya. Mix well. Cover and cook for 5-7 mins, till the water is dried completely and semiya is cooked…

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Gently fluff it with a fork. Add chopped coriander leaves and mix well…

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Semiya Upma

Print Pin
Course: Breakfast
Cuisine: Indian, South Indian
Servings: 2 -3
Author: Maria Jose Martin

Ingredients

  • 1 cup Semiya /Vermicelli
  • 1 small Onion (chopped)
  • 2 Green chilli (chopped)
  • 1 tsp Chopped ginger
  • 1 small -medium Carrot (chopped)
  • 5 Cashew nut
  • 1/2 tbsp Pottukadala (Roasted gram dal)
  • 1/2 tbsp Chana dal (Bengal gram)
  • 1 tbsp Peanuts (I used roasted peanuts)
  • 2 Red chilli
  • 1/2 tsp Mustard seeds
  • 1 1/4 cups Hot water
  • 1-2 tbsp Chopped coriander leaves
  • Salt
  • Oil (I used coconut oil)

Instructions

  • Dry roast semiya in a wide pan, till it becomes a bit darker in colour and you get the roasted smell, around 4-5 mins. Keep it aside. If you are using roasted semiya, skip this step.
  • In the same pan, heat oil and crackle mustard seeds. Add dry red chilli, cashew, peanuts, pottukadala and chana dal. Fry for 1-2 mins.
  • Add chopped onion, ginger, green chilli, carrot and salt. Cook till it's done. Add hot water and bring to boil. Reduce flame to lowest and add roasted semiya. Mix well. Cover and cook for 5-7 mins, till the water is dried completely and semiya is cooked. Gently fluff it with a fork. Add chopped coriander leaves and mix well.
  • We usually eat it without any side dish, but if you want you can make some coconut chutneyto go with it.

Notes

You can also use coconut, if you like. Add 1/4 cup grated coconut once the veggies are cooked.
You can add veggies of your choice like, potato, cauliflower, green peas etc; to make it more filling. Sometimes I add scrambled eggs or some leftover chicken or meat along with the veggies.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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  • Nice…… It never came out OK for me.. now’ll try this way… Thankuuuu.. By the way the the 1st line of instructions is missing after the “Here is the Recipe ” heading..

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