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A delightful and quick South Indian breakfast made from vermicelli noodles and tempered spices. This savory dish, packed with colorful vegetables, comes together in under 30 minutes, making it perfect for busy mornings.
Roast the Vermicelli: If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over low-medium heat. Add the vermicelli and dry roast, stirring continuously for 4-5 minutes until it turns a light golden brown and becomes aromatic. Transfer to a plate and set aside. Skip this step if using pre-roasted vermicelli.
Prepare the Tempering (Tadka): In the same pan, heat ghee over medium heat. Once hot, add mustard seeds and allow them to splutter. Immediately add urad dal, chana dal, and optional cashews. Sauté for about 1 minute until the dals turn golden. Add hing and curry leaves, and sauté for another 20 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the finely chopped onion, slit green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrot, green peas, green beans, turmeric powder, and salt. Stir well and cook for 3-4 minutes until the vegetables are slightly tender but still have a slight crunch.
Boil Water: Pour 3.5 cups of hot water into the pan and add the optional sugar. Stir well and bring the water to a rolling boil over high heat.
Cook the Upma: Reduce the heat to low. Slowly add the roasted vermicelli to the boiling water while stirring continuously with your other hand to prevent lumps. Mix until well combined.
Simmer and Rest: Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for another 5 minutes. This step is crucial for a fluffy, non-sticky texture.
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A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A delightful and quick South Indian breakfast made from vermicelli noodles and tempered spices. This savory dish, packed with colorful vegetables, comes together in under 30 minutes, making it perfect for busy mornings.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 397.92 calories per serving with 12.24g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Garnish and Serve: Open the lid and gently fluff the upma with a fork to separate the strands. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve hot on its own or with coconut chutney or pickle.
Substitute ghee with a neutral-flavored oil like sunflower or canola oil to make the dish completely plant-based.
Add other vegetables like finely chopped bell peppers (capsicum), sweet corn, or small cubes of potato along with the carrots and beans.
Add a handful of roasted peanuts along with the cashews in the tempering, or stir in some crumbled paneer at the end for an extra protein boost.
Increase the number of green chilies or add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
The vermicelli, made from wheat, provides complex carbohydrates that offer a sustained release of energy, making it an excellent breakfast to start your day.
This recipe includes carrots, peas, and beans, which contribute essential vitamins, minerals, and dietary fiber, supporting overall health and well-being.
The dietary fiber from the vegetables and whole wheat vermicelli helps promote healthy digestion and can aid in maintaining regular bowel movements.
A satisfying and wholesome meal that isn't heavy on the stomach, making it an ideal choice for breakfast, a light lunch, or an evening snack.
One serving of Semiya Upma (approximately 1.5 cups or 225g) contains around 280-320 calories, depending on the amount of ghee/oil and cashews used. It's a relatively light and healthy meal.
Yes, Semiya Upma can be a very healthy breakfast or snack. It provides a good balance of carbohydrates from vermicelli for energy, and fiber, vitamins, and minerals from the added vegetables. Using whole wheat vermicelli increases its fiber content further.
The three most important steps for non-sticky upma are: 1) Roasting the vermicelli well until golden brown. 2) Using the correct water ratio (usually 1:1.75 vermicelli to water). 3) Letting the upma rest covered for 5 minutes after cooking before fluffing with a fork.
For the best texture, use vermicelli made from wheat (durum wheat semolina). You can buy either pre-roasted or plain vermicelli. If using plain, make sure to follow the roasting step in the recipe, as it's crucial for the final texture.
Semiya Upma is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave for 1-2 minutes or gently heat in a pan.