How to Prepare Appetizing Roasted Vermicelli Upma

Roasted Vermicelli Upma. Transfer to a plate and keep aside. Semiya Upma also known as Vermicelli Upma is made by tossing roasted vermicelli noodles with onions, tomatoes, vegetables and spices. Semiya Upma is a simple and easy breakfast recipe.

Slit green chillies or finely chop it and set aside. In a kadai, heat oil and temper all. Semiya upma is a popular South Indian breakfast made with wheat vermicelli, spices, herbs, and peanuts. You can have Roasted Vermicelli Upma using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roasted Vermicelli Upma

1. You need of roasted Vermicelli.
2. It's of water.
3. You need of Onion.
4. Prepare of Green chillies.
5. Prepare of ginger.
6. Prepare of Paneer.
7. Prepare of Curry leaves.
8. You need of ghee.
9. Prepare of Salt.
10. You need of cashewnuts.
11. Prepare of mustard seeds.
12. You need of chana dal.
13. You need of Coriander for garnishing.

A basic semiya upma is made without any vegetables. But to make it a balanced meal, I sometimes add mix vegetables like carrot, peas and beans. Take a pan, heat it and add vermicelli into it. Add a teaspoon of oil and roast it by stirring continuously on low heat.

Roasted Vermicelli Upma step by step

1. Take a pan, heat ghee, put mustard,chana dal and cashewnuts.
   
2. Slice onion, chillies and ginger..
3. Once it turns red and mustard start splitting, add onion slices, sliced green chilles and sliced ginger. Let them fry for a while.
4. Add paneer once onion changes colour mix well. Let it fry for 3-4 mins. Keep stirring.
5. Add roasted vermicelli. Mix well. Add curry leaves. Let it sautee for 3mins.
6. Boil two cups of water and add it to the vermicelli mixture. Mix well and add salt as required.
7. Put a lid and allow the vermicelli to cook until all the water evaporates and upma gets ready.
8. Sprinkle fresh coriander. Take off the stove. Serve hot with a dash of lime..

Roast vermicelli on medium low flame by stirring continuously till it becomes light brown in colour. Keep on stirring to get roasted uniformly. Lower the flame and add the roasted vermicelli. Stir and cook the vermicelli till they become soft and all the water is absorbed. When the vermicelli is cooked completely and all the water is absorbed, switch off the flame and add chopped coriander leaves.