Vermicelli Upma
A slight departure from the regular rava upma, vermicelli upma has become my new favorite breakfast. It's light, healthy and absolutely delicious 🙌🏼
The best part is that it's super versatile and you can add your favorite vegetables or serve it with your favorite chutney/sauces.
In this recipe, I've added carrots and peas, since I had these lying around in my kitchen.
Enjoy the recipe, try it out and let me know if you liked it 😊
Vermicelli Upma
A slight departure from the regular rava upma, vermicelli upma has become my new favorite breakfast. It's light, healthy and absolutely delicious 🙌🏼
The best part is that it's super versatile and you can add your favorite vegetables or serve it with your favorite chutney/sauces.
In this recipe, I've added carrots and peas, since I had these lying around in my kitchen.
Enjoy the recipe, try it out and let me know if you liked it 😊
Cooking Instructions
- 1
Heat some oil in a pan. Add grated ginger, mustard seeds and curry leaves. Cook till mustard seeds crack.
- 2
Add dried red chillies and chopped onions. Cook till onion becomes translucent.
- 3
Add chopped carrots and roasted chana dal and cook for another minute.
- 4
Add the vermicelli to the tadka and lightly roast for 1/2 mins. Note: don't let the vermicelli turn brown.
- 5
Add water, peas(if needed) and salt and let it cook for 4-5 mins or until the vermicelli cooks properly.
- 6
Garnish with peanuts and serve hot with chutney or by itself.
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