Vermicelli upma, also called as Semiya upma is a well known South Indian breakfast dish which goes delicious with Coconut chutney. This can also be served with pickle or sugar. Though the recipe sounds easy, the ratio of water plays an important role to get a perfect texture or else, it would turn soft and mushy.
1 1/2 Cups Semiya / Vermicelli
1 Onion, Finely chopped
2 Green chillies, sliced
1 Tsp Ginger, Finely chopped
2 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Chana dal
1 Tbsp Ground nuts
A pinch of Hing powder / Perungayam
2 Springs of Curry leaves
Salt to taste
1 1/2 Cups Water
Dry roast vermicelli in medium flame and keep aside. ( The color of vermicelli should not change ).
Heat oil in a pan and add mustard seeds.
Once it starts spluttering, add jeera followed by hing, chana dal and groundnuts.
Add green chillies followed by curry leaves, ginger and finely chopped onion.
Saute till the onion turns translucent.
Add the measured water along with the required amount of salt. ( while tasting, it should be salty )
When it starts boiling, add the roasted vermicelli and mix well.
Simmer the flame and close it with the lid.
Cook it for 5 - 7 minutes by mixing the upma occasionally.
Switch off the flame and keep aside for another 5 minutes.
Serving Options :
Serve hot with Coconut chutney, Pickle or Sugar.
Instead of dry roasting, you can add 1 Tsp of ghee to enhance the flavor.
If it tastes salty while tasting the boiling water, then the salt is perfect for this dish.