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A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
Roast the vermicelli in a dry, heavy-bottomed pan over medium-low heat. Stir continuously for 5-7 minutes until it turns a light golden brown and aromatic. Transfer to a plate and set aside. If using pre-roasted vermicelli, you can skip this step.
Heat oil in the same pan or a kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1-2 minutes, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them.
Add the curry leaves (be cautious as they may splutter), slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp.
Add the finely chopped onion and grated ginger. Sauté for 3-4 minutes until the onions become soft and translucent.
Add all the chopped vegetables (carrots, peas, beans), turmeric powder, and salt. Mix well and sauté for 2-3 minutes until the vegetables are slightly tender-crisp.
Pour in 3 cups of water and bring the mixture to a rolling boil over high heat. Check for salt at this stage and adjust if necessary.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 300.13 calories per serving with 8.68g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Once the water is boiling, reduce the heat to low. Add the roasted vermicelli, stirring gently to combine everything and prevent lumps. Cover the pan with a tight-fitting lid.
Cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Do not stir during this time.
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for the vermicelli to steam further and become fluffy. After resting, open the lid, add the lemon juice and chopped coriander leaves. Gently fluff the upma with a fork and serve hot.
Add 2 tablespoons of roasted peanuts or cashews along with the tempering for a delightful crunch.
Stir in 1/2 cup of crumbled paneer or tofu in the last 2 minutes of cooking for a protein boost.
Garnish with 2-3 tablespoons of freshly grated coconut along with the coriander leaves for an authentic flavor.
Substitute regular vermicelli with whole wheat or ragi (finger millet) vermicelli. You may need to adjust the water quantity slightly.
The vermicelli provides complex carbohydrates, which are a primary source of energy for the body, making it an excellent breakfast to start your day.
Loaded with vegetables like carrots, peas, and beans, this upma is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
The variety of vegetables contributes essential vitamins and minerals like Vitamin A from carrots, Vitamin C, and various B vitamins, which are crucial for overall health and immunity.
One serving of Vegetable Seviyan Upma (approximately 210g) contains around 250-300 calories, depending on the amount of oil and vegetables used.
Yes, it is a relatively healthy breakfast option. It provides complex carbohydrates for energy, fiber from vegetables, and is low in fat. Using whole wheat vermicelli can further increase its nutritional value.
The key is to roast the vermicelli well until golden brown and to use the correct water ratio (2 parts water to 1 part vermicelli). Also, letting it rest covered for 5 minutes after cooking helps it become fluffy.
This recipe is naturally vegan as it uses vegetable oil and does not contain any dairy or animal products.
Traditional vermicelli is made from wheat and is not gluten-free. To make this recipe gluten-free, you must use vermicelli made from rice, millet, or other gluten-free grains.
You can add a variety of vegetables like bell peppers (capsicum), sweet corn, mushrooms, or even finely chopped potatoes. Add potatoes along with the onions to ensure they cook through.
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