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Quick-to-make vermicelli upma, a light and energy-giving homestyle breakfast for busy mornings!
A classic South Indian breakfast dish, this Vermicelli Upma is a savory and wholesome meal made with roasted wheat vermicelli, mixed vegetables, and a fragrant tempering of spices. It's light on the stomach, quick to prepare, and offers a perfect balance of flavors and textures, making it an ideal choice for a busy morning.
Serving size: 1 serving
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Quick-to-make vermicelli upma, a light and energy-giving homestyle breakfast for busy mornings!
This indian dish is perfect for breakfast. With 245.24 calories and 6.56g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over medium-low heat. Dry roast the 1.5 cups of vermicelli for 3-4 minutes, stirring constantly, until it turns a light golden brown and becomes fragrant. Transfer to a plate and set aside. If using pre-roasted vermicelli, skip this step.
In the same pan, heat 2 tbsp of oil over medium heat. Once hot, add 1 tsp of mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Immediately add 1 tsp urad dal, 1 tsp chana dal, and 10 optional cashews. Sauté for about 1 minute, stirring frequently, until the dals turn golden brown and aromatic.
Add the finely chopped onion, 1 inch of grated ginger, 2 slit green chilies, and the sprig of curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
Stir in the chopped carrots, green beans, green peas, and 1/4 tsp of turmeric powder. Cook for 3-4 minutes, until the vegetables are slightly tender but still retain a slight crunch.
Pour in 3 cups of water, add 1 tsp of salt and 1/2 tsp of optional sugar. Increase the heat to high and bring the mixture to a rolling boil. This should take about 2-3 minutes.
Once the water is boiling vigorously, reduce the heat to low. Gradually add the roasted vermicelli while stirring continuously with your other hand to prevent any lumps from forming.
Cover the pan with a tight-fitting lid and let it cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through and tender.
Turn off the heat and let the upma rest, covered, for 5 minutes. This crucial step allows the steam to make the vermicelli fluffy and non-sticky.
Open the lid, add 1 tbsp of fresh lemon juice and 2 tbsp of chopped coriander leaves. Gently fluff the upma with a fork to separate the strands. Serve hot.
