roasted semiya or shevya upma
Sevaiyan Upma
Just in case you didn’t know it, I am always on the hunt for healthy and diabetic friendly breakfast recipes. When my sister got married, she told me that her mother-in-law makes a tasty vermicelli upma for breakfast. She knew that I’d be very eager to try this recipe so she disclosed the recipe and even gave me a secret tip.
I have tried this recipe 2-3 times before but have ended up with mushy and overcooked semiya.
When I went grocery shopping this time, I bought a packet of roasted semiya made from whole wheat flour. I made it for breakfast today and it turned out to a
quick and very filling breakfast option.
Quick and Easy Breakfast
Please make a note that nowadays we get ragi savia packet too.
Diabetic people will like this tasty and healthy breakfast option. So will kids and adults, but adults might ask for more/larger servings.
So what’s the secret tip to make this non sticky, non soggy vermicelli upma!
The tip is the use of boiling hot water while making this recipe.
I am sure you will make this recipe often. I will update this post once I try this same recipe with Ragi semiya. If, however, you beat me to it then please leave your feedback in the comments section.
How to prepare vermicelli upma
Equipment and Utensils
Nonstick frying pan with lid
Flat wooden spoon
Sauce pan
Ingredients
170 grams (1 packet) Wheat Roasted Vermicelli
50 grams (1 small) Onion roughly chopped
30 grams (¼ cup) Frozen Green Peas
70 grams (½ small) Carrot cut into small cubes
300 ml Water
1 teaspoon Salt
Juice of 1 Lemon
For Tempering:
1 tablespoon Vegetable Oil
½ teaspoon Mustard Seeds
¼ teaspoon Asafetida Powder
4-5 Curry Leaves
1 Green Chili cut into 4 pieces
¼ inch Ginger finely chopped
Directions
Add measured water in a sauce pan and keep it on medium flame.
Now put 1 tablespoon of oil in the frying pan.
When oil is hot, add all tempering ingredients.
After spluttering of mustard seeds add onions, peas and carrots.
Fry for 1 minute and then add vermicelli to the vegetables.
Mix it well and allow it to get roasted for 2-3 minutes.
Do stir in between.
Next add boiling water to this veggi-vermicelli mixture.
Add salt and taste for seasoning.
Keep the flame high till almost all the water disappears from the surface.
Then lower the flame and close the pan with the lid.
Let it cook for 2 more minutes on lowest flame.
Switch off the gas and let it sit for 10 minutes.
Now open the lid and give it a good stir.
Serve vermicelli upma hot or warm.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Number of Servings: 4
Tasty and healthy breakfast option for busy weekdays. It is prepared with whole wheat vermicelli (Semiya) or Shevya. Good breakfast dish for kids and diabetic people.
Ingredients
- 170 grams (1 packet) Wheat Roasted Vermicelli
- 50 grams (1 small) Onion roughly chopped
- 30 grams (¼ cup) Frozen Green Peas
- 70 grams (½ small) Carrot cut into small cubes
- 300 ml Water
- 1 teaspoon Salt
- Juice of 1 Lemon
- 1 tablespoon Vegetable Oil
- ½ teaspoon Mustard Seeds
- ¼ teaspoon Asafetida Powder
- 4-5 Curry Leaves
- 1 Green Chili cut into 4 pieces
- ¼ inch Ginger finely chopped
Instructions
- Add measured water in a sauce pan and keep it on medium flame.
- Now put 1 tablespoon of oil in the frying pan.
- When oil is hot, add all tempering ingredients.
- After spluttering of mustard seeds add onions, peas and carrots.
- Fry for 1 minute and then add vermicelli to the vegetables.
- Mix it well and allow it to get roasted for 2-3 minutes.
- Do stir in between.
- Next add boiling water to this veggi-vermicelli mixture.
- Add salt and taste for seasoning.
- Keep the flame high till almost all the water disappears from the surface.
- Then lower the flame and close the pan with the lid.
- Let it cook for 2 more minutes on lowest flame.
- Switch off the gas and let it sit for 10 minutes.
- Now open the lid and give it a good stir.
- Serve vermicelli upma hot or warm.
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