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–+ servings

Semiya Upma

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

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.