Semiya Upma or Vermicelli Upma is a light, delicious dish made by dry roasting semiya & then cooking it with tempered onion, spices made with or without vegetables. Semiya Upma can be done easily & quickly in minutes.
Ingredients
1 cup semiya (vermicelli)
1 and 1/2 cups water
1 medium sized big onion chopped finely
1 tsp ghee
10 nos cashews
2 tsp coriander leaves chopped finely
salt to taste
To Temper
2 tsp oil
1 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
1/4 tsp ginger finely chopped
a small sprig curry leaves
2 nos green chilli slitted
Method
- Add 1/2 tsp oil along with 1 cup vermicelli. Roast until slightly golden. Roast until slightly golden.
- Transfer to a bowl and set aside.
- Heat ghee in a pan add cashews and fry until golden.
- Add 1/2 tsp urad dal, 1/2 tsp chana dal along with chopped 1/4 tsp ginger, 2 green chillies and few curry leaves.
- Give a quick saute.
- Now add 1 medium sized onion finely chopped along with salt.
- Saute until transparent.
- Add 1 and 1/2 cups water let it boil. I usually use 1:1.5 ratio that is for 1 cup vermicelli I add 1.5 cups water which will be perfect.
- Now add roasted vermicelli, give a quick mix.
- Cook covered until all the water is absorbed. Cook in low medium flame.
- Once all the water is absorbed open and fluff the upma. Finally add fried cashews and chopped coriander leaves.
- Semiya will look sticky at this stage but after cooling down it will get separated. Incase if you have added more water then cook covered in medium high flame.
- Give a quick mix and switch off. Semiya Upma ready.