How To Make Semiya Upma Recipe
Semiya upma recipe is a quick fix breakfast dish which is popular in South India, and it is made from the ingredient called semiya which is popularly called as `vermicelli`.
Semiya is basically made from maida flour that is prepared from hard wheat. It is the chosen dish in many Indian households as it is not only delicious but it also healthy as you thrown in a lot of veggies and nuts in it.
Other Names Of Semiya:
SEMIYA is otherwise called as shavige in the state of Karnataka, sevalu in Andra Pradesh and sev in Gujarat. It is called as semiya in Kerala too.
Semiya Upma's popularity:
Semiya upma recipe is a light tiffin and one of the most common breakfasts or evening snack of the Southern states of India as it is not only tasty but also very easy to prepare within minutes. Semiya upma recipe is an instant dish which can be either made plain or spicy. Besides, you have quite a lot of versions of making this semiya upma recipe with mix matching the veggies and condiments. Kids love to have semiya upma recipe with colourful veggies and nuts for their luch boxes. Usually, vegetables like carrot, beans, peas and potato are added in the semiya upma recipe with an array of basic Indian spices which make it all the more palatable.
Semiya upma Vs rava upma:
Semiya is a thin strand made from hard wheat flour whereas rava is made of wheat husk and it is in the form of granules. kichadi can be made out of both the items and are delicious too. Rava upma and semiya upma are similar in colour but they differ in flavour and texture. You get both raw and roasted semiya in the Indian grocery stores and for the making of upma, roasted semiya serves the best.
Here is the method to prepare semiya upma recipe in easy and hassle-free steps.
Ingredients Required To Make Semiya Upma Recipe
How To Make Semiya Upma Recipe
To make semiya upma, wash and clean all the vegetables and chop them into fine pieces and keep it aside.
Place a skillet in the stove and just add a cup of semiya in it and adjust the flame in medium flame.
Dry roast till it becomes light brown. Roast it in such a way that the colour is even and light brown all over.
Transfer it to a plate and keep aside.
Place the skillet again in the stove and pour in a little oil.
Once the oil is heated just tip in a tea spoon of mustard seeds in it and when it splutters toss over the green chilli, grated ginger, curry leaves one by one and slowly drop in the peanuts to it.
Once they turn golden brown, add the chopped onion and fry till translucent.
Now add in the tomato and stir well.
At this stage, throw in the finely chopped vegetables one by one while stirring gently.
Besides, sprinkle the required salt and lower the flame.
Pop the lid on and let it cook for a minute or two.
After two minutes, just open the lid and splash two cups of water, and let it boil for some time in high flame.
After a while, the vegetables will get cooked up well and here you add the roasted semiya to the boiled water with vegetables.
Mix everything together and close it with the lid again for 3-4 minutes approximately and simmer.
Open the lid after five minutes to see the semiya being cooked up completely.
Garnish it with some chopped coriander leaves and smear a teaspoon of ghee over it and turn off the stove.
Serve it hot with South Indian special shallots sambhar and coconut chutney and sugar along with a cup of aromatic filter coffee.
Tips To Make Delicious Semiya Upma Recipe:
.• You can also add roasted cashews and rasins in the semiya upma recipe for garnishing, especially if you cook for kids.
• Be mindful of using only a little oil to make semiya upma as it gives the best result.
• You can even add vegetables like cauliflower, broccoli and sweet corn to make the semiya upma recipe more colourful and rich.
• Here, I have given the basic south Indian version to make semiya upma and you can spruce it up in any way you want according to your choice and taste.
Ingredients
Directions
To make semiya upma, wash and clean all the vegetables and chop them into fine pieces and keep it aside.
Place a skillet in the stove and just add a cup of semiya in it and adjust the flame in medium flame.
Dry roast till it becomes light brown. Roast it in such a way that the colour is even and light brown all over.
Transfer it to a plate and keep aside.
Place the skillet again in the stove and pour in a little oil.
Once the oil is heated just tip in a tea spoon of mustard seeds in it and when it splutters toss over the green chilli, grated ginger, curry leaves one by one and slowly drop in the peanuts to it.
Once they turn golden brown, add the chopped onion and fry till translucent.
Now add in the tomato and stir well.
At this stage, throw in the finely chopped vegetables one by one while stirring gently.
Besides, sprinkle the required salt and lower the flame.
Pop the lid on and let it cook for a minute or two.
After two minutes, just open the lid and splash two cups of water, and let it boil for some time in high flame.
After a while, the vegetables will get cooked up well and here you add the roasted semiya to the boiled water with vegetables.
Mix everything together and close it with the lid again for 3-4 minutes approximately and simmer.
Open the lid after five minutes to see the semiya being cooked up completely.
Garnish it with some chopped coriander leaves and smear a teaspoon of ghee over it and turn off the stove.
Serve it hot with South Indian special shallots sambhar and coconut chutney and sugar along with a cup of aromatic filter coffee.
