Name: Semiya Upma (Vermicelli Upma)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Semolina Vermicelli, roasted semiya; 1 Onion, finely chopped; ¼ cup Carrot, finely diced; ¼ cup Green Peas, fresh or frozen; 2 Green Chili Pepper, slit; ½ tsp Ginger, grated; ½ tsp Mustard Seeds; 1 tsp Split Black Gram (Skinless); 10 Curry Leaves; 1½ cup Water, boiling hot; ¾ tsp Salt, to taste; 2 tbsp Cooking Oil; 1 tsp Lemon Juice; 1 tbsp Coriander Leaves, chopped

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Should the vermicelli (semiya) possess a raw profile, conduct a precision dry-roast in a broad skillet over low heat until a uniform, golden-blonde Maillard shade is secured. Reserve.
Heat the cooking oil to medium in a heavy pan. Add the mustard seeds and let them splutter.
Introduce the urad dal into the lipid pool. Maintain agitation until the lentils adopt a deeply crisp, golden structural state.
Add the curry leaves, freshly grated ginger and slit green chillies to the pan. Sauté for 10 seconds to release their aroma.
10 sec
Fold the finely chopped onions into the base. Stir steadily until they soften and turn translucent without catching at the edges.
Integrate the micro-diced carrots, green peas, and the calculated salt volume. Sustain the sauté for a brisk 2-3 minutes to gently tenderize the vegetable cellular structure.
2–3 min
Shock the pan by pouring in the specifically measured boiling water. (Employing active boiling water is paramount to prevent the pasta starches from leaching and creating a gelatinous paste).
When the liquid comes to a rolling boil, turn down the heat. Add the toasted vermicelli in a slow, steady stream, stirring as you go so it does not clump.
Clamp a tight lid over the pan. Enforce a 5-6 minute low-heat absorption cycle until the hydration is completely exhausted and the pasta achieves a perfect al dente tenderness.
5–6 min
Turn off the heat. Dress the upma with lemon juice and a scattering of fresh coriander. Fluff the strands apart with a fork. Serve hot.

How to tell it's done

Each strand of the vermicelli should be separate, soft, and slippery, interspersed with brightly colored, crunchy vegetables.

Getting it right

Tip

The ratio of Vermicelli to Water should strictly be 1:1.5 for the perfect non-sticky texture. Always use boiling water, never cold.

What to serve it with

A superb, light breakfast or tiffin snack. Pair it with Coconut Chutney or simply enjoy it with a hot cup of Filter Coffee.

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Ingredients