Vermicelli Upma/Semiya Upma

Ingredients

Vermicelli (Semiya) – 1 cup

Water – 1 ¾ cup

Oil – 1 tbsp

Mustard (Rai) – ½ tsp

Black Gram Lentil (Urad Dal) – 1 tsp

Bengal Gram (Chana Dal) – 1 tsp

Peanut (Groundnut) – 1 tbsp

Onion -1 (finely chopped)

Cilantro (Dhania) leaves – 1 tbsp (finely chopped)

Green Chilli -1 (finely sliced)

Curry Leaves – 1 spring

Grated Ginger – ½ tsp

Grated Coconut – 2 to 3 tbsp

Preparation:

Heat the oil in a pan. Add Mustard. When it crackles, add Urad Dal, Chenna Dal and the Groundnut. Stir fry them.

Add Ginger, Green Chilli and Onion. Continue stir fry till Onion becomes translucent.

Add Vermicelli (Semiya).

Roast on medium flame for 3 to 4 minutes till without burning the Vermicelli. Add Salt and mix.

Meanwhile, boil the water in another vessel. And pour this hot water into the roasted Semolina little by little while stirring continuously to avoid formation of lumps.

Add Grated Coconut. Mix well.

Cook on medium flame till the water evaporates. Cover and cook in low flame for another 2 to 3 minutes.

Add cilantro leaves and mix well.

Done!

Note:

1. Roasted Semolina was used in the above recipe. If non-roasted, dry roast it to a light brown color before use.
2. If Semolina is not roasted properly, the Upma will become sticky.
3. There are fine varieties of Semolina also. For using this variety, use ½ cup of water only for 2 cups of Semolina.