

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Aromatic, perfectly spiced Egg Semiya Upma! This protein-packed, energy-giving meal is quick to make.

A quick and protein-packed breakfast combining roasted vermicelli with fluffy scrambled eggs and classic South Indian spices. This savory one-pot meal is perfect for busy mornings and is ready in under 30 minutes.
Serving size: 1 serving


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Aromatic, perfectly spiced Egg Semiya Upma! This protein-packed, energy-giving meal is quick to make.
This udupi dish is perfect for snack or dinner. With 369.42 calories and 12.78g of protein per serving, it's a low-phosphorus, low-calorie option for your meal plan.
If using unroasted vermicelli, dry roast it in a wide pan over medium-low heat for 4-5 minutes, stirring continuously until it turns a light golden brown. This crucial step prevents the upma from becoming sticky. Remove from the pan and set aside.
In the same pan, heat 3 tbsp of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, sautéing for about a minute until they turn golden. Add the curry leaves and sauté for 30 seconds until crisp.
Add the finely chopped onion, slit green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.
Stir in the chopped tomato, turmeric powder, optional red chili powder, and 1.5 tsp of salt. Cook for 3-4 minutes, mashing the tomatoes gently, until they become soft and oil begins to separate from the mixture.
Pour in 4 cups of water and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium and slowly add the roasted vermicelli while stirring constantly to prevent lumps from forming.
Cook the vermicelli for 5-7 minutes, stirring occasionally, until all the water is absorbed and the strands are cooked yet firm (al dente).
Push the cooked vermicelli to one side of the pan. In the empty space, crack the 3 eggs. Scramble them directly in the pan until they are just cooked. Once cooked, gently fold the scrambled eggs into the vermicelli until well combined.
Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Let the upma rest, covered, for 5 minutes to allow the flavors to meld and the vermicelli to fluff up. Serve hot.