Vermicelli Upma – Traditional

by prakrithidevi
A tasty breakfast with Vermicelli(Semiya) and vegetables
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Votes: 3
Rating: 4
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat ghee in a big pan or a kadai.
  2. Fry the semiya, till it becomes golden brown.
  3. :- Otherwise, the upma will become sticky.
  4. Remove the fried semiya onto a separate plate and allow it to cool.
  5. Heat oil in the same pan.
  6. Splutter mustard seeds and dry red chillies.
  7. Add black gram and allow it to become brown.
  8. Add the vegetables and fry for a few seconds.
  9. Add water.
  10. Add salt and mix well.
  11. Allow it to boil.
  12. When the water boils, add the semiya and stir well.
  13. Simmer the flame and allow the water to evaporate.
  14. :- I find it more tasty with lesser amount of salt.
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3 comments

curryadmin
Sonu May 6, 2006 - 12:00 am

I thinks good comments should be on the taste the recipe gives and not on the grammer or presentation.I think the way it is written is readable and rest is on the reader how he/she is good at interpreting it.Prakriti the dish was good and thanks for the contribution.

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curryadmin
Revathy Venkitesh March 6, 2011 - 3:34 am

I tried this upma, it was so good felt like my mom prepared it for me…

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curryadmin
Tabu February 8, 2010 - 5:30 am

Really gud recipe..easy to make n nutritious too…thanks for posting ..and waiting for more from ur side.

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