Vermicelli Upma - Semiya Upma

Vermicelli Upma - Semiya Upma

“Variety” is a key word when it comes to everyday cooking. . Vermicelli is also known by other names – Sevia, Seviya, Semiya.  Semiya Upma is not a new recipe, but something we have atleast twice a month. Roasting the semiya/vermicelli before adding it to the upma enhances the taste and makes sure it doesn’t end up being sticky, so don’t miss this step. This is just something that you can make – quick and easy, with readily available ingredients and something different from the regular stuff. 
Here is the recipe!!!

Ingredients :

Servings - 2

•    Oil -3-4 tsp
•    Mustard -1 tsp
•    Chana Dal - 1 tsp
•    Red Chilli - 2
•    Vermicelli - 1½ cup
•    Onion -1 finely chopped
•    Tomato - 1finely chopped
•    Green chilli - 2 finely chopped 

Method :

1. Roast vermicelli in a tsp of ghee until light golden. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.
2. Heat oil, add mustard seeds, when mustard splutters, add chana dal , red chillies.
3. When Chana dal turns golden brown, add onions, tomatoes, green chillies and saute until onions become transparent & tomatoes gets mushy. Add water and salt needed. (Ratio is 1:2 for 1 cup of semiya add 2 cups of water)
4. When water starts boiling, add the roasted vermicelli.
5. Cover and cook on low flames stirring occasionally until it is done.
6. Serve hot with any chutney or pickle.

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