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Jain variation of Vermicelli Upma
A light and savory breakfast delight, this Jain Vermicelli Upma is made without onion or garlic, featuring roasted vermicelli and crisp, permissible vegetables. Fluffy, non-sticky, and ready in 30 minutes, it's a wholesome and flavorful way to begin your day.
For 4 servings
Roast the Vermicelli (4-5 minutes)
Prepare the Tempering (2-3 minutes)
Sauté the Vegetables (5-6 minutes)
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A light and savory breakfast delight, this Jain Vermicelli Upma is made without onion or garlic, featuring roasted vermicelli and crisp, permissible vegetables. Fluffy, non-sticky, and ready in 30 minutes, it's a wholesome and flavorful way to begin your day.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 320.34 calories per serving with 8.99g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Cook the Upma (7-9 minutes)
Rest, Garnish, and Serve (3-5 minutes)
Incorporate other Jain-friendly vegetables like finely chopped cabbage, french beans, or sweet corn for added texture and nutrition.
Add 2 tablespoons of roasted cashews or peanuts along with the tempering (urad dal) for a delightful crunch and nutty flavor.
For more heat, add 1/4 teaspoon of red chili powder along with the turmeric powder, or increase the number of green chilies.
For a different kind of tanginess, you can skip the lemon juice and add 1/4 cup of finely chopped raw mango when sautéing the vegetables.
Made from semolina (sooji), this upma is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
The inclusion of hing (asafoetida) is a cornerstone of Jain cooking. It is well-known for its carminative properties that help reduce bloating and improve digestion.
Packed with vegetables like capsicum, peas, and tomatoes, this dish is a good source of dietary fiber, Vitamin C, and antioxidants, which support overall health and immunity.
This recipe is entirely plant-based and avoids root vegetables, onion, and garlic, making it a light, sattvic, and wholesome meal that is easy on the digestive system.
One serving (approximately 1 cup or 220g) of Jain Vermicelli Upma contains around 250-300 calories, depending on the amount of oil and vegetables used. It's a relatively light and balanced meal.
Yes, it is a healthy breakfast option. It's made from semolina, which provides carbohydrates for energy, and is packed with vegetables that offer fiber, vitamins, and minerals. Being plant-based and cooked with minimal oil makes it a wholesome choice.
The most common reasons for sticky upma are: 1) Not roasting the vermicelli properly. 2) Using an incorrect water-to-vermicelli ratio (it should be 2:1). 3) Over-stirring the upma after adding the vermicelli to the water. Stir only once, then cover and cook.
Vermicelli upma tastes best when served fresh and hot. While you can store it in the refrigerator for a day, it tends to become dry and lumpy upon reheating. If you must reheat, sprinkle a little water over it and steam it in a pan or microwave.
You can use a variety of Jain-friendly vegetables like finely shredded cabbage, french beans, bell peppers of any color, sweet corn, or even grated bottle gourd (dudhi/lauki).
