Vermicelli Upma
Roasted rice vermicelli with onion, peas, carrot, and South Indian tempering.
For 1 serving
4 steps. 12 minutes total.
- 1
Step 1
- a.Heat a small amount of oil in a pan over medium heat
- b.Add the dry rice vermicelli to the pan
- c.Stir constantly for 2 minutes until lightly toasted
- d.Remove from the pan and set aside to prevent over-browning
TIPToasting prevents the vermicelli from becoming mushy when boiled. - 2
Step 2
- a.Heat the remaining oil in the same pan
- b.Add mustard seeds and wait for them to splutter
- c.Stir in urad dal, chana dal, and cashew nuts until golden
- d.Add curry leaves, slit green chili, and minced ginger
TIPEnsure the dals are golden brown for a nutty crunch in every bite. - 3
Step 3
- a.Add chopped onion, carrot, and green peas to the pan
- b.Sauté for 3 minutes until the onions are translucent
- c.Pour in the measured water and add salt
- d.Bring the liquid to a rolling boil
- 4
Step 4
- a.Gently stir the toasted vermicelli into the boiling water
- b.Cover the pan and simmer for 4 minutes until water is absorbed
- c.Turn off the heat and fluff with a fork
- d.Stir in fresh lemon juice and chopped cilantro
TIPLet the upma sit covered for 2 minutes after cooking for a fluffier texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-sticky upma is the vermicelli-to-water ratio. A 1:2 ratio (1 cup vermicelli to 2 cups water) is generally perfect.
- 2Roasting the vermicelli well is the most critical step to prevent it from becoming mushy and clumpy.
- 3Using hot water in step 6 will speed up the cooking process and help maintain the temperature.
- 4Do not overcook the vegetables; they should have a slight crunch to provide a nice textural contrast.
- 5Always add the vermicelli to vigorously boiling water to ensure it cooks evenly and doesn't form lumps.
- 6Letting the upma rest for 5 minutes after cooking is essential for the best fluffy texture.
Adapt it for your goals.
Tomato Upma
Add one finely chopped tomato along with the onions for a tangy flavor and a reddish hue.
With PeanutsWith Peanuts
Add 2 tablespoons of raw peanuts along with the dals during tempering for an extra layer of crunch.
Spicier VersionSpicier Version
Add 1/4 teaspoon of red chili powder along with the turmeric powder for extra heat.
Rava UpmaRava Upma
Substitute the wheat vermicelli with an equal amount of coarse semolina (rava/sooji) for a different texture. The cooking process remains largely the same.
Why this is on our healthy list.
Provides Sustained Energy
Made from wheat, vermicelli is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Rich in Dietary Fiber
The inclusion of whole wheat vermicelli and a variety of vegetables like carrots, peas, and beans makes this dish high in dietary fiber, which aids digestion and promotes gut health.
Packed with Vegetables
This upma is an excellent way to incorporate a serving of vegetables into your breakfast, providing essential vitamins, minerals, and antioxidants.
Good Source of Plant-Based Protein
The chana dal and urad dal used in the tempering, along with peas and cashews, contribute to the protein content of the dish, making it a balanced meal.
Frequently asked questions
One serving of Vermicelli Upma (approximately 1 cup or 210g) contains around 280-320 calories, depending on the amount of oil and cashews used.