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A classic South Indian breakfast dish, this Vermicelli Upma is a savory and wholesome meal made with roasted wheat vermicelli, mixed vegetables, and a fragrant tempering of spices. It's light on the stomach, quick to prepare, and offers a perfect balance of flavors and textures, making it an ideal choice for a busy morning.
If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over medium-low heat. Dry roast the 1.5 cups of vermicelli for 3-4 minutes, stirring constantly, until it turns a light golden brown and becomes fragrant. Transfer to a plate and set aside. If using pre-roasted vermicelli, skip this step.
In the same pan, heat 2 tbsp of oil over medium heat. Once hot, add 1 tsp of mustard seeds and allow them to splutter completely. This should take about 30 seconds.
Immediately add 1 tsp urad dal, 1 tsp chana dal, and 10 optional cashews. Sauté for about 1 minute, stirring frequently, until the dals turn golden brown and aromatic.
Add the finely chopped onion, 1 inch of grated ginger, 2 slit green chilies, and the sprig of curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
Stir in the chopped carrots, green beans, green peas, and 1/4 tsp of turmeric powder. Cook for 3-4 minutes, until the vegetables are slightly tender but still retain a slight crunch.
Pour in 3 cups of water, add 1 tsp of salt and 1/2 tsp of optional sugar. Increase the heat to high and bring the mixture to a rolling boil. This should take about 2-3 minutes.
Once the water is boiling vigorously, reduce the heat to low. Gradually add the roasted vermicelli while stirring continuously with your other hand to prevent any lumps from forming.
A classic South Indian breakfast dish, this Vermicelli Upma is a savory and wholesome meal made with roasted wheat vermicelli, mixed vegetables, and a fragrant tempering of spices. It's light on the stomach, quick to prepare, and offers a perfect balance of flavors and textures, making it an ideal choice for a busy morning.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 317.98 calories per serving with 9.31g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
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Cover the pan with a tight-fitting lid and let it cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through and tender.
Turn off the heat and let the upma rest, covered, for 5 minutes. This crucial step allows the steam to make the vermicelli fluffy and non-sticky.
Open the lid, add 1 tbsp of fresh lemon juice and 2 tbsp of chopped coriander leaves. Gently fluff the upma with a fork to separate the strands. Serve hot.
Add one finely chopped tomato along with the onions for a tangy flavor and a reddish hue.
Add 2 tablespoons of raw peanuts along with the dals during tempering for an extra layer of crunch.
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Substitute the wheat vermicelli with an equal amount of coarse semolina (rava/sooji) for a different texture. The cooking process remains largely the same.
Adapted versions of this recipe for specific dietary needs:
Made from wheat, vermicelli is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
The inclusion of whole wheat vermicelli and a variety of vegetables like carrots, peas, and beans makes this dish high in dietary fiber, which aids digestion and promotes gut health.
This upma is an excellent way to incorporate a serving of vegetables into your breakfast, providing essential vitamins, minerals, and antioxidants.
The chana dal and urad dal used in the tempering, along with peas and cashews, contribute to the protein content of the dish, making it a balanced meal.
One serving of Vermicelli Upma (approximately 1 cup or 210g) contains around 280-320 calories, depending on the amount of oil and cashews used.
Yes, Vermicelli Upma can be very healthy. It's made from whole wheat, providing complex carbohydrates and fiber. The addition of various vegetables makes it rich in vitamins and minerals. To make it healthier, use minimal oil and load it with more vegetables.
The two most important steps are: 1) Roasting the vermicelli until golden brown, which prevents it from getting mushy. 2) Maintaining the correct 1:2 vermicelli-to-water ratio. Adding vermicelli to boiling water while stirring also prevents lumps.
This recipe is naturally vegan as it uses oil instead of ghee and contains no dairy or animal products. Just ensure the sugar you use is vegan-certified if that is a concern.
Vermicelli Upma is a complete meal on its own but is often served with coconut chutney, sambar, or a sprinkle of sev (crispy chickpea noodles) on top for extra crunch.
You can store leftover upma in an airtight container in the refrigerator for up to 2 days. Reheat it in a microwave or on the stovetop with a splash of water to restore its moisture.
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