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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
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.
In the same pan, heat the oil over medium heat. 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.
Add the curry leaves, slit green chilies, and grated ginger. 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.
Pour in the water, add the salt and turmeric powder. Stir well and bring the water to a vigorous, rolling boil.
Reduce the heat to the lowest setting. 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.
Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the vermicelli to steam further and become perfectly fluffy.
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.
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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 191.29 calories per serving with 2.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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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.
Sauté one finely chopped ripe tomato along with the onions until it turns soft and mushy for a tangy flavor profile.
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.
Made from rice vermicelli, this dish is rich in carbohydrates, providing a quick and easily digestible source of energy to kickstart your day.
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.
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.
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.
Shevai Upma can be a healthy breakfast. It's light and provides carbohydrates for energy. To enhance its nutritional value, use minimal oil, add plenty of vegetables for fiber and vitamins, and consider using whole wheat vermicelli.
A single serving of this Shevai Upma (around 150g) contains approximately 250-300 calories. The majority of calories come from the rice vermicelli and the oil used for tempering. The exact count can vary based on specific ingredients and quantities.
Yes, you can use store-bought roasted vermicelli to save time. If you do, you can skip the first step of dry roasting and proceed directly to the tempering.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products.
Store leftovers in an airtight container in the refrigerator for up to one day. To reheat, sprinkle a tablespoon of water over the upma and microwave for 1-2 minutes or gently steam it in a pan until heated through. Fluff with a fork before serving.
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