Semiya Upma

January 08, 2014

164

I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma and also a cinnamon stick during the seasoning process, giving the semiya just the right amount of spice and aroma. For those of you who dislike vermicelli, maybe it’s time to overcome your fears and give it the attention it deserves.

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Ingredients:
2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown
1 finely sliced large onion
3-4 slit green chillis
1? ginger finely chopped
1 large tomato, chopped
1 tbsp chopped coriander leaves (optional)
1/2 tbsp oil
1 tsp ghee or butter
salt
For seasoning:
1 tsp mustard seeds
1/2 tbsp split blackl gram
1/2? cinnamon stick (optional)
12-15 curry leaves

1 Boil 4 cups of water and add the vermicelli along with 1/4 tsp salt and 1 tsp oil. Once the vermicelli is cooked (it should be just soft and not mushy), turn off heat, pour the vermicilli into a colander...
See the full directions on my site

Nutritions

Calories
42

Sodium
25mg
1% DV

Fat
4g
7% DV

Protein
0.7999999999999999g
1% DV

Carbs
5g
1% DV

Fiber
2g
8% DV