This Wheat Vermicelli Upma is a light, nutritious twist on the classic South Indian breakfast. Made with fiber-rich wheat vermicelli, crunchy veggies, and aromatic spices, it’s a wholesome dish ready in just 20 minutes! Perfect for busy mornings or a light dinner.
Ingredients (Serves 3):
Main Ingredients:
- 2 cups wheat vermicelli (semiya)
- 1 tbsp oil/ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp chana dal
- 1 tbsp urad dal
- 2 green chilies, slit
- 1-inch ginger, finely chopped
- 10-12 curry leaves
- 1 medium onion, finely chopped
- ½ cup mixed veggies (carrots, beans, peas)
- 2.5 cups water
- Salt to taste
- 1 tbsp lemon juice
- Fresh coriander for garnish
Optional:
- 2 tbsp roasted peanuts
- ¼ tsp turmeric powder
Instructions:
1️⃣ Prep Vermicelli:
- Dry roast vermicelli in a pan for 2-3 minutes until fragrant. Set aside.
2️⃣ Temper Spices:
- Heat oil/ghee in a pan. Add mustard, cumin seeds, chana dal, and urad dal.
- When dals turn golden, add green chilies, ginger, and curry leaves.
3️⃣ Sauté Veggies:
- Add onions and sauté until translucent.
- Add mixed veggies and cook for 2 minutes.
4️⃣ Cook Vermicelli:
- Pour water, add salt and turmeric (if using). Bring to boil.
- Add roasted vermicelli, stir well.
- Cover and simmer for 3-4 minutes until water is absorbed.
5️⃣ Finish & Serve:
- Fluff with fork, add lemon juice and peanuts.
- Garnish with coriander.
- Serve hot with coconut chutney or yogurt!
Pro Tip: For softer texture, soak vermicelli in hot water for 5 mins before cooking.
