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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A quick and wholesome South Indian breakfast made with roasted vermicelli, colorful vegetables, and a simple tempering. It's light, flavorful, and comes together in under 30 minutes, perfect for busy mornings.
When stored in an airtight container in a cool, dry place, it can last for 6 to 12 months.
No, roasted vermicelli is pre-processed to save time. You can use it directly in recipes like Upma or Kheer.
No, standard roasted vermicelli is made from durum wheat semolina or refined wheat flour and contains gluten.
You can use regular vermicelli (roasted manually), rice vermicelli (for a gluten-free option), or thin spaghetti broken into small pieces.
Yes, cooked vermicelli can be frozen for up to a month, though the texture may become slightly softer upon reheating.
Look for signs of pantry pests (weevils), a musty odor, or any discoloration/clumping caused by moisture.
Nutritionally it is similar to other wheat-based pastas, but its thin shape allows for faster cooking and portion control.
It is commonly used for Semiya Upma (savory breakfast), Vermicelli Kheer/Payasam (sweet pudding), and Falooda.
Roasted Vermicelli is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 11.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
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