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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.
For 4 servings
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.
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.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 369.83 calories per serving with 12.78g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
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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.
Add 1 cup of mixed vegetables (carrots, peas, beans) along with the onions. Add 1/2 tsp of garam masala with the other spice powders for a more robust flavor.
Omit the eggs and use a plant-based oil. Crumble 150g of firm tofu and sauté it with spices before adding it to the cooked vermicelli for a protein-rich vegan alternative.
For a kid-friendly version, skip the green chilies and red chili powder. Stir in 1/4 cup of grated cheddar or mozzarella cheese at the end until it melts.
The inclusion of eggs makes this upma a high-protein dish, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Vermicelli, made from wheat, is a good source of complex carbohydrates that provide a steady release of energy, making it an ideal breakfast to start your day.
The dish contains a good amount of water and is seasoned with anti-inflammatory spices like turmeric and ginger, contributing to both hydration and overall wellness.
One serving of Egg Semiya Upma (about 1.5 cups or 280g) contains approximately 350-400 calories, making it a substantial and energizing breakfast or light meal.
Yes, it is a well-balanced dish. It provides complex carbohydrates from vermicelli for sustained energy, high-quality protein from eggs for muscle health and satiety, and various vitamins and minerals from the vegetables and spices.
The two most important steps are to thoroughly roast the vermicelli until golden brown and to maintain the correct water-to-vermicelli ratio, which is typically 2:1. Also, add the vermicelli to boiling water slowly while stirring.
Absolutely. Simply omit the eggs. To maintain the protein content, you can add crumbled tofu, chickpeas, or extra vegetables like peas and carrots.
Semiya upma is best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or in the microwave.
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