Close Button

Semiya/Vermicelli Upma

Semiya/Vermicelli Upma

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 3

  • Semiya, ( I used thick Semiya) 2 cups

  • Water 4 cups

  • Ginger( Root, Skinned and Chopped Finely) 1 nos

  • Onion,Skinned and Chopped Finely 1 nos

  • Red Dry Chili (Cut into Small) 2 nos

  • Green Chili, Chopped 2-3 nos

  • Coconut Oi 3 tbsp

  • Mustard Seeds 1/2 tsp

  • Curry Leaves 2 sprig

  • Cashew Nuts, Optional 1 cups

  • Salt or to taste 1 tsp

Directions

  • 01

    • Dry roast semiya / Vermicelli Until Light golden brown. Keep a side.

  • 02

    • Heat 1 Tablespoon oil/gee in a pan, add cashew nut. Fry until golden brown, remove from oil.

  • 03

    • Add remaining oil/ghee, pop mustard. Add onion, red chili, and green chili and curry leaves. Sauté until onion becomes light brown and soft.

  • 04

    • Add water and salt, allow boiling.

  • 05

    • When it starts boiling, add roasted semiya/ Vermicelli. Mix well.

  • 06

    • Cover and cook until all water is absorbed (it will take 5 to 10 minutes). Uncover and stir occasionally to prevent sticking and burning.

  • 07

    • Turn off the heat; garnish Semiya Upma with fried cashew nuts. Serve warm, enjoy!

Review

0

Please Login to comment

Sophie mary

02 years ago.

perfect snack for evening

Link copied