Shevai Upma
A quick and light South Indian breakfast made with thin rice vermicelli, tempered with classic spices. It's a savory, tangy, and satisfying dish that comes together in under 25 minutes, perfect for busy mornings.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.In a wide, heavy-bottomed pan, dry roast the rice vermicelli on low-medium heat for 3-4 minutes. Stir continuously until it turns a light golden brown and becomes aromatic. This step is crucial for a non-sticky upma. Transfer to a plate and set aside.
- 2
In the same pan, heat the oil over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the urad dal and chana dal. Sauté for about a minute until they turn golden brown.
- 3
Add the curry leaves, slit green chilies, and grated ginger
- a.Sauté for 30 seconds until the curry leaves are crisp and fragrant. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- 4
Pour in the water, add the salt and turmeric powder
- a.Stir well and bring the water to a vigorous, rolling boil.
- 5
Reduce the heat to the lowest setting
- a.Add the roasted vermicelli and give it a quick, gentle stir to combine everything. Do not overmix. Cover the pan with a tight-fitting lid and cook for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through.
- 6
Turn off the heat and let the upma rest, covered, for 5 minutes
- a.This allows the vermicelli to steam further and become perfectly fluffy.
- 7
Step 7
- a.Open the lid, drizzle with fresh lemon juice, and sprinkle with chopped coriander leaves. Use a fork to gently fluff the upma, separating the strands. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the vermicelli is the most important step to ensure a non-sticky and fluffy upma.
- 2The water-to-vermicelli ratio is key. A 1:1 ratio usually works well, but always check package instructions as it can vary by brand.
- 3Ensure the water is at a rolling boil before adding the vermicelli. This helps cook it quickly and prevents it from becoming mushy.
- 4Do not over-stir the upma after adding the vermicelli, as this can break the strands and make it pasty.
- 5For extra crunch and richness, you can add a tablespoon of cashews or peanuts along with the dals in the tempering step.
- 6Shevai Upma tastes best when served immediately. It can become dry if left for too long.
Adapt it for your goals.
Vegetable Shevai Upma
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and green beans along with the onions. You may need to add a splash more water.
Tomato Shevai UpmaTomato Shevai Upma
Sauté one finely chopped ripe tomato along with the onions until it turns soft and mushy for a tangy flavor profile.
Lemon Semiya (Chitranna Style)Lemon Semiya (Chitranna Style)
For a different flavor, skip the onions and add 2 tablespoons of roasted peanuts during tempering. Increase the lemon juice to 2 tablespoons for a zesty finish.
Why this is on our healthy list.
Quick Energy Source
Made from rice vermicelli, this dish is rich in carbohydrates, providing a quick and easily digestible source of energy to kickstart your day.
Light on the Stomach
Shevai Upma is a light and non-greasy breakfast option, making it easy to digest and suitable for those looking for a less heavy morning meal.
Customizable Nutrition
The base recipe can be easily enhanced with vegetables like carrots, peas, and beans, increasing its fiber, vitamin, and mineral content to suit your dietary needs.
Frequently asked questions
The two most important steps are to thoroughly dry roast the vermicelli until golden brown and to use boiling water in the correct ratio (usually 1:1). Also, avoid over-stirring once the vermicelli is added and let it rest for 5 minutes after cooking.