Seviyan Upma, Vermicelli Veg Upma, Low Salt Recipe
by Tarla Dalal
Added to 68 cookbooks
This recipe has been viewed 35947 times
Seviyan Upma, made with wheat vermicelli, is a very popular breakfast because it can be cooked quite swiftly and does not require much advance planning or preparations.
This is a healthier version of Seviyan Upma with lots of colourful veggies and just the right amount of salt. A traditional tempering boosts the aroma of this upma while a squeeze of lime accentuates its flavour. It is an ideal breakfast for those with high blood pressure.
You can also have a go at other low-salt breakfast recipes like Poha Handwa and Mini Carrot and Cabbage Buckwheat Pancake .
- Heat a broad non-stick pan, add the vermicelli and dry roast it on medium flame for 4 minutes or till it turns golden brown in colour. Remove from the flame and keep aside.
- Heat the oil in a deep non-stick pan and add the urad dal and mustard seeds and salute on a medium flame for 30 seconds.
- Add the onions, green chillies and curry leaves and sauté on medium flame for 2 minutes.
- Add the carrots, peas and ¼ cup water, mix well and cover with a lid and cook on medium flame for 4 minutes, while stirring occasionally.
- Add the vermicelli,1 cup of hot water and salt, mix well and cover with a lid and cook on medium flame for another 6 minutes, while stirring occasionally.
- Switch off the flame, add the lemon juice and mix well.
- Serve hot.
Nutrient values (Abbrv) per serving
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