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A quick and wholesome South Indian breakfast made with roasted vermicelli, colorful vegetables, and a simple tempering. It's light, flavorful, and comes together in under 30 minutes, perfect for busy mornings.
For 4 servings
If using un-roasted semiya, heat a heavy-bottomed pan or kadai and dry roast the semiya on low-medium heat for 4-5 minutes until it turns golden brown and aromatic. Transfer to a plate and set aside. If using pre-roasted semiya, skip this step.
In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, and sauté for about a minute until they turn light golden. Add the hing and curry leaves, and sauté for another 20 seconds.
Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the chopped carrots, green peas, and green beans along with the turmeric powder. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still have a crunch.
Pour in 3 cups of hot water and add salt. Bring the mixture to a rolling boil. Check the seasoning and add more salt if needed.
Reduce the heat to low. Slowly add the roasted semiya while stirring continuously with your other hand to prevent any lumps from forming. Mix everything well.
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 semiya is cooked through and fluffy.
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A quick and wholesome South Indian breakfast made with roasted vermicelli, colorful vegetables, and a simple tempering. It's light, flavorful, and comes together in under 30 minutes, perfect for busy mornings.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 183.58 calories per serving with 4.58g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for getting separate, non-sticky strands. After resting, gently fluff the upma with a fork. Stir in the fresh lemon juice and chopped coriander leaves.
Serve the vegetable semiya upma hot, either on its own or with a side of coconut chutney or pickle.
Add roasted peanuts or cashews during the tempering step for a delightful crunch and added protein.
Add one finely chopped tomato along with the onions for a tangy flavor and a reddish hue.
Add 1/4 teaspoon of garam masala or sambar powder along with the turmeric for a spicier, more aromatic version.
Substitute wheat vermicelli with rice or millet vermicelli for a gluten-free alternative. Adjust water quantity as per package instructions.
The complex carbohydrates from the vermicelli provide a steady release of energy, making it an excellent breakfast to keep you active throughout the morning.
Loaded with vegetables like carrots, peas, and beans, this upma is a good source of dietary fiber, vitamins (like Vitamin A and C), and minerals, which are essential for overall health.
The fiber from the vegetables and the inclusion of digestive-friendly spices like ginger and asafoetida (hing) can help promote healthy digestion and prevent constipation.
Being low in fat and calories, and high in fiber, this dish can help you feel full and satisfied for longer, reducing the likelihood of overeating later in the day.
Yes, it is a relatively healthy breakfast option. It's a balanced meal with carbohydrates from vermicelli, fiber and vitamins from vegetables, and a small amount of protein from dals. Using minimal oil makes it a light and nutritious dish.
One serving of this Vegetable Semiya Upma (approximately 1.5 cups or 195g) contains around 280-320 calories, depending on the amount of oil and specific vegetables used.
Stickiness usually occurs for two reasons: either the semiya was not roasted properly, or the water-to-semiya ratio was off (too much water). Ensure you roast the semiya to a light golden brown and stick to the 1:2 ratio for best results.
Traditional semiya is made from wheat and contains gluten. To make it gluten-free, you can use vermicelli made from rice, ragi (finger millet), or other gluten-free grains. These are readily available in most Indian grocery stores.
Semiya upma tastes best when served fresh and hot. While you can store it in the refrigerator for a day, it tends to become dry upon reheating. If you must reheat, sprinkle a little water over it before microwaving to restore some moisture.