Vegetable Seviyan Upma
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
For 4 servings
10 steps. 20 minutes total.
- 1
Roast the vermicelli in a dry, heavy-bottomed pan over medium-low heat
- a.Stir continuously for 5-7 minutes until it turns a light golden brown and aromatic. Transfer to a plate and set aside. If using pre-roasted vermicelli, you can skip this step.
- 2
Heat oil in the same pan or a kadai over medium heat
- a.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- 3
Add the urad dal and chana dal to the pan
- a.Sauté for about 1-2 minutes, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them.
- 4
Step 4
- a.Add the curry leaves (be cautious as they may splutter), slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp.
- 5
Add the finely chopped onion and grated ginger
- a.Sauté for 3-4 minutes until the onions become soft and translucent.
- 6
Step 6
- a.Add all the chopped vegetables (carrots, peas, beans), turmeric powder, and salt. Mix well and sauté for 2-3 minutes until the vegetables are slightly tender-crisp.
- 7
Pour in 3 cups of water and bring the mixture to a rolling boil over high heat
- a.Check for salt at this stage and adjust if necessary.
- 8
Once the water is boiling, reduce the heat to low
- a.Add the roasted vermicelli, stirring gently to combine everything and prevent lumps. Cover the pan with a tight-fitting lid.
- 9
Step 9
- a.Cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Do not stir during this time.
- 10
Turn off the heat and let the upma rest, covered, for 5 minutes
- a.This step is crucial for the vermicelli to steam further and become fluffy. After resting, open the lid, add the lemon juice and chopped coriander leaves. Gently fluff the upma with a fork and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the vermicelli is the most important step for a non-sticky, fluffy upma. Do not skip it unless using pre-roasted vermicelli.
- 2The standard water to vermicelli ratio is 2:1. Stick to this for the best texture. Using too much water will make it mushy.
- 3Use a wide pan or kadai to ensure the vermicelli cooks evenly.
- 4Letting the upma rest for 5 minutes after cooking is key to achieving a perfect, non-lumpy texture.
- 5For extra crunch and flavor, you can add 1-2 tablespoons of roasted peanuts or cashews along with the tempering.
- 6Using hot water in step 7 will speed up the cooking process.
Adapt it for your goals.
Nutty Crunch
Add 2 tablespoons of roasted peanuts or cashews along with the tempering for a delightful crunch.
Protein RichProtein-Rich
Stir in 1/2 cup of crumbled paneer or tofu in the last 2 minutes of cooking for a protein boost.
South Indian StyleSouth Indian Style
Garnish with 2-3 tablespoons of freshly grated coconut along with the coriander leaves for an authentic flavor.
Healthier GrainsHealthier Grains
Substitute regular vermicelli with whole wheat or ragi (finger millet) vermicelli. You may need to adjust the water quantity slightly.
Why this is on our healthy list.
Good Source of Energy
The vermicelli provides complex carbohydrates, which are a primary source of energy for the body, making it an excellent breakfast to start your day.
Rich in Dietary Fiber
Loaded with vegetables like carrots, peas, and beans, this upma is a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy gut.
Packed with Vitamins and Minerals
The variety of vegetables contributes essential vitamins and minerals like Vitamin A from carrots, Vitamin C, and various B vitamins, which are crucial for overall health and immunity.
Frequently asked questions
One serving of Vegetable Seviyan Upma (approximately 210g) contains around 250-300 calories, depending on the amount of oil and vegetables used.