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‘Upma‘ is one of my favourite breakfast recipe; simple yet delightful dish prepared using semolina. Then there is another version of upma which is prepared using vermicelli. The vermicelli upma is easier and quicker version which tastes amazing too. Vermicelli are also known as ‘shevai’ in local language, thus this recipe is called as ‘Shevai Upma‘.
Roasted vermicelli are used in this recipe which are easily available in any Indian grocery store. But don’t worry incase you couldn’t find it; just roast normal vermicelli in little oil over low heat. Fry vermicelli until they turn golden-brown; homemade roasted vermicelli are ready to use. Recipe is pretty straightforward where first we prepare a tempering and cook vermicelli in it. This tempering is so flavourful that it doesn’t need any other spices to enhance the taste. Such a simple yet delectable recipe; serve it hot with drizzle of lime juice & fresh coriander over the top. Then pair with hot cup of tea or coffee for your morning breakfast or evening snacks.
Detailed step by step recipe with ingredients is as below:
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Ingredients:
1 cup roasted vermicelli
1 medium red onion
1/2 cup green peas
Pinch of asafoetida
2-3 green chillies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chana dal (bengal gram)
10-12 curry leaves
Salt as per taste
1/2 lime juice
Handful of fresh green coriander
Around 2 cups water
Method:
Take a pan over high heat and add oil into it.
Once oil is hot, add mustard seeds into the pan. Let mustard seeds crackle for few seconds.
Turn heat to low and add chana dal followed by urad dal into the pan.
Next goes in cumin seeds and let everything roast over low heat until golden-brown.
Tip-in curry leaves and sliced green chillies into the pan.
Gently mix everything together.
Add finely chopped onion into the pan and mix it well.
Fry onions over medium heat until it turns translucent.
Add roasted vermicelli into the pan and gently mix it together. Season with salt.
Add water into the pan and cook it over medium heat.
Once water starts boiling, cover the pan and turn to low heat.
Allow vermicelli to cook thoroughly. Vermicelli won’t take long to cook.
Once vermicelli are ready, allow water to evaporate completely.
Add green peas and gently mix together.
Finally add chopped coriander and drizzle lime juice over the top.
Test taste and if required add more salt. Combine everything together.
Simmer for another 5-7 minutes.
(I am using frozen peas so adding them once vermicelli are cooked; otherwise peas will get overcooked. If fresh peas are used then add them once water starts boiling.)
Shevai Upma or Vermicelli Upma is ready to serve.
Enjoy it while its hot with cup of your favourite tea or coffee. You can also serve it along with some ketchup or chutney on side.
If you enjoyed this recipe then do check out my other recipeshere.If there are any suggestions, questions or feedback then do let me know in comments.
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Recipe
Shevai Upma | Roasted Vermicelli Recipe
Shraddha Govekar
'Upma' is one of my favourite breakfast recipe; simple yet delightful dish prepared using semolina. Then there is another version of upma which is prepared using vermicelli. The vermicelli upma is easier and quicker version which tastes amazing too. Vermicelli are also known as 'shevai' in local language, thus this recipe is called as 'Shevai Upma'.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine Indian
Servings 3 people
Ingredients
- 1 cup roasted vermicelli
- 1 nos red onion medium
- 1/2 cup green peas
- asafoetida pinch of
- 2-3 nos green chillies
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 10-12 nos curry leaves
- 1/2 nos lime juice
- salt as per taste
- fresh green coriander handful
- 2 cups water
Instructions
Take a pan over high heat and add oil into it.
Once oil is hot, add mustard seeds into the pan. Let mustard seeds crackle for few seconds.
Turn heat to low and add chana dal followed by urad dal into the pan.
Next goes in cumin seeds and let everything roast over low heat until golden-brown.
Tip-in curry leaves and sliced green chillies into the pan.
Gently mix everything together.
Add finely chopped onion into the pan and mix it well.
Fry onions over medium heat until it turns translucent.
Add roasted vermicelli into the pan and gently mix it together. Season with salt.
Add water into the pan and cook it over medium heat.
Once water starts boiling, cover the pan and turn to low heat.
Allow vermicelli to cook thoroughly.
Vermicelli won't take long to cook.
Once vermicelli are ready, allow water to evaporate completely.
Add green peas and gently mix together.
Finally add chopped coriander and drizzle lime juice over the top.
Test taste and if required add more salt. Combine everything together.
Simmer for another 5-7 minutes.
Shevai Upma or Vermicelli Upma is ready to serve.
Notes
- Use vermicelli to water in 1:2 proportion for perfectly cooked upma.
- If fresh peas are used then add them once water starts boiling. Incase of frozen peas, you can add them at the end once vermicelli is ready.
- Vermicelli are prepared with wheat thus its not gluten free recipe. For gluten free version, use rice vermicelli to make this recipe.
- You can use cashew in the tempering as well, it adds wonderful crunch.
Keyword breakfast, easy recipes, healthy, vegan, vegetarian
