Semiyan Upma ( How To Make Semiyan Upma)
by Tarla Dalal
Added to 115 cookbooks
This recipe has been viewed 50726 times
This interesting recipe is a variation of the popular and common south indian recipe upma, using wheat vermicelli instead of semolina. It tastes great with freshly ground coconut chutney.
- Boil 2 cups of water in a deep pan.
- Remove from the flame, add the vermicelli, ½ tsp of oil and little salt, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.
- Heat the remaining 1½ tsp of oil in a kadhai and add the mustard seeds and urad dal.
- When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame till the onions turn translucent, while stirirng continously.
- Add the vermicelli, coconut, coriander, lemon juice and little more salt if required, mix well and cook over a medium flame for another 2 to 3 minutes, while stirring gently. Serve immediately.
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