Egg Shevai Upma
A quick and satisfying South Indian breakfast made with thin rice vermicelli, savory spices, and fluffy scrambled eggs. This one-pot meal is perfect for busy mornings and comes together in under 30 minutes, offering a protein-packed twist on the classic semiya upma.
For 4 servings
7 steps. 15 minutes total.
- 1
Roast the vermicelli
- a.In a wide, heavy-bottomed pan, dry roast the rice vermicelli on medium heat for 3-4 minutes until it turns a light golden brown and releases a nutty aroma. Transfer to a plate and set aside.
- 2
Make the tempering
- a.Heat oil in the same pan over medium-high heat. Add the mustard seeds and wait for them to splutter, which takes about 30 seconds. Add the urad dal and chana dal. Sauté for about a minute until they turn golden brown. Finally, add the curry leaves and sauté for a few seconds until they become crisp.
- 3
Sauté the aromatics
- a.Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.
- 4
Cook the tomatoes and spices
- a.Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Cook for another minute.
- 5
Cook the vermicelli
- a.Pour the water into the pan and bring it to a rolling boil. Reduce the heat to medium, add the roasted vermicelli, and mix gently. Cover and cook for 5-7 minutes until all the water is absorbed and the vermicelli is tender.
- 6
Add and scramble the eggs
- a.Uncover the pan. Push the cooked upma to the sides to create a space in the center. Break the eggs directly into the center of the pan. Let the eggs set for about 30-45 seconds, then begin to scramble them in the center. Once the eggs are about 80% cooked, gently fold them into the vermicelli. Continue cooking for 1-2 minutes until the eggs are fully cooked and distributed throughout the upma.
- 7
Garnish and serve
- a.Turn off the heat. Squeeze fresh lemon juice all over and garnish with chopped coriander leaves. Fluff the upma gently with a fork and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the vermicelli is a crucial step to prevent it from becoming sticky and mushy.
- 2Ensure the water is at a rolling boil before you add the vermicelli for the best texture.
- 3For larger, more distinct pieces of scrambled egg, cook them in a separate pan and fold them in at the end.
- 4Feel free to add finely chopped vegetables like carrots, peas, or bell peppers along with the onions for added nutrition.
- 5Serve the upma immediately, as it tends to clump together as it cools.
Adapt it for your goals.
Vegan
Omit the eggs. To add protein, stir in 1/2 cup of crumbled firm tofu or paneer (for vegetarian) at the end of cooking.
kid friendlyKid friendly
Skip the green chilies and reduce the red chili powder to a pinch. Add finely diced carrots and green peas for color and sweetness.
healthyHealthy
Use whole wheat vermicelli instead of rice vermicelli for higher fiber content. Reduce the oil to 1.5 tablespoons.
quickQuick
Use pre-roasted vermicelli to save time. You can skip the first step entirely.