Vermicelli Upma
A light and savory breakfast delight, this Jain Vermicelli Upma is made without onion or garlic, featuring roasted vermicelli and crisp, permissible vegetables. Fluffy, non-sticky, and ready in 30 minutes, it's a wholesome and flavorful way to begin your day.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Roast the Vermicelli (4-5 minutes)
- b.In a heavy-bottomed pan (kadai), dry roast 1.5 cups of vermicelli on low-medium heat. If using pre-roasted vermicelli, you can skip this step.
- c.Stir continuously until the vermicelli turns a light golden brown and emits a pleasant, nutty aroma.
- d.Once roasted, immediately transfer the vermicelli to a separate plate to stop the cooking process and prevent it from burning. Set aside.
- 2
Step 2
- a.Prepare the Tempering (2-3 minutes)
- b.Heat 2 tbsp of oil in the same pan over medium heat.
- c.Add 1 tsp of mustard seeds and allow them to splutter completely.
- d.Add 1 tsp of urad dal and sauté for about 30-45 seconds until it turns golden.
- e.Add 1/4 tsp hing, 10 curry leaves, and 2 slit green chilies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 3
Step 3
- a.Sauté the Vegetables (5-6 minutes)
- b.Add the chopped raw banana and capsicum to the pan. Sauté for 2-3 minutes until the banana is slightly tender.
- c.Add 1/4 cup of green peas and 1 chopped tomato. Stir in 1/4 tsp of turmeric powder and 1 tsp of salt.
- d.Mix everything well and cook for another 3-4 minutes, until the tomatoes soften and the vegetables are cooked through.
- 4
Step 4
- a.Cook the Upma (7-9 minutes)
- b.Pour 3 cups of water into the pan with the vegetables and bring it to a rolling boil over high heat.
- c.Once the water is boiling, reduce the heat to low. Gently add the roasted vermicelli and give it one single stir to combine.
- d.Cover the pan with a tight-fitting lid and let it cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is tender.
- 5
Step 5
- a.Rest, Garnish, and Serve (3-5 minutes)
- b.Turn off the heat but keep the lid on. Let the upma rest for 3-5 minutes. This step is crucial for allowing the vermicelli to steam and become fluffy.
- c.Remove the lid, drizzle with 1 tbsp of fresh lemon juice, and garnish with 2 tbsp of chopped coriander leaves.
- d.Use a fork to gently fluff the vermicelli, separating the strands. Avoid using a spoon, which can make it mushy.
- e.Serve hot immediately, either on its own or with a side of coconut chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The 1:2 ratio of vermicelli to water is key for a non-sticky texture. Use the same cup for both measurements.
- 2Roasting the vermicelli evenly is the most critical step to prevent a mushy upma.
- 3After adding vermicelli to the boiling water, stir only once to prevent breaking the strands and releasing starch.
- 4For extra crunch and richness, add 1-2 tablespoons of roasted peanuts or cashews with the tempering.
- 5Letting the upma rest, covered, for a few minutes after cooking is essential for a fluffy, separated texture.
- 6Ensure all vegetables are chopped into small, uniform pieces for quick and even cooking.
Adapt it for your goals.
Vegetable Additions
Incorporate other Jain-friendly vegetables like finely chopped cabbage, french beans, or sweet corn for added texture and nutrition.
Nutty CrunchNutty Crunch
Add 2 tablespoons of roasted cashews or peanuts along with the tempering (urad dal) for a delightful crunch and nutty flavor.
Spicier VersionSpicier Version
For more heat, add 1/4 teaspoon of red chili powder along with the turmeric powder, or increase the number of green chilies.
Tangy TwistTangy Twist
For a different kind of tanginess, you can skip the lemon juice and add 1/4 cup of finely chopped raw mango when sautéing the vegetables.
Why this is on our healthy list.
Provides Sustained Energy
Made from semolina (sooji), this upma is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Aids in Digestion
The inclusion of hing (asafoetida) is a cornerstone of Jain cooking. It is well-known for its carminative properties that help reduce bloating and improve digestion.
Rich in Vitamins and Fiber
Packed with vegetables like capsicum, peas, and tomatoes, this dish is a good source of dietary fiber, Vitamin C, and antioxidants, which support overall health and immunity.
Wholesome and Plant-Based
This recipe is entirely plant-based and avoids root vegetables, onion, and garlic, making it a light, sattvic, and wholesome meal that is easy on the digestive system.
Frequently asked questions
One serving (approximately 1 cup or 220g) of Jain Vermicelli Upma contains around 250-300 calories, depending on the amount of oil and vegetables used. It's a relatively light and balanced meal.