Classic Authentic Vermicelli Upma Recipe
This classic Vermicelli Upma is a quick and easy savory breakfast or snack, packed with flavor and texture. It's a comforting dish made with roasted vermicelli, aromatic spices, and fresh vegetables.
Equipment
- Heavy-bottomed pan
- Plate
- Fork
Ingredients
Main Ingredients
- 1 cup Vermicelli roasted or unroasted, depending on preference
- 2 tablespoons Oil/Ghee ghee adds a richer flavor
- 1 teaspoon Mustard Seeds
- 0.5 teaspoon Cumin Seeds optional, but lovely
- 1 teaspoon Urad Dal Split Black Gram
- 1 teaspoon Chana Dal Split Bengal Gram
- 8-10 fresh leaves Curry Leaves
- 1-2 Green Chilies slit lengthwise (adjust to your spice preference)
- 0.5 inch piece Ginger grated or finely minced
- 0.5 Onion medium, finely chopped
- 0.25 cup Carrots finely chopped (optional, for added nutrition and color)
- 0.25 cup Peas fresh or frozen, optional
- 2 cups Water or vegetable broth for more flavor
- Salt To taste
- 1-2 teaspoons Lemon Juice freshly squeezed
- 2 tablespoons Coriander Leaves chopped (for garnish)
- 1 tablespoon Cashews/Peanuts raw (optional, for crunch)
Instructions
Cooking Instructions
- In a heavy-bottomed pan, roast vermicelli with 1 teaspoon of oil or ghee until golden brown, then set aside.
- In the same pan, heat the remaining oil/ghee and add mustard seeds; once they splutter, add cumin seeds, urad dal, and chana dal, sautéing until light golden.
- Add curry leaves, green chilies, and grated ginger, sauté for 30 seconds, then add chopped onion and cook until translucent.
- Optionally, add chopped carrots and peas, and sauté for 2-3 minutes until slightly tender.
- Pour in water or broth, add salt, and bring the mixture to a rolling boil.
- Reduce heat, add roasted vermicelli, stir once, cover, and cook for 5-7 minutes until water is absorbed and vermicelli is tender.
- Turn off heat, let it rest covered for 2-3 minutes, then fluff with a fork; stir in lemon juice and garnish with coriander leaves and optional cashews/peanuts.
Notes
For best results, use a non-stick pan to prevent sticking. You can adjust the amount of water slightly based on the type of vermicelli and desired consistency. Do not overcook the vermicelli, as it can become mushy. Feel free to add other finely chopped vegetables like bell peppers or green beans.