Rice vermicelli upma is an easy to prepare upma made of rice vermicelli. The preparation is like any other upma recipe. I have done some earlier posts on vermicelli upma, ragi rava upma, bread upma, oats upma etc. Rice vermicelli upma is a flavourful upma that goes well with coconut chutney….and of course a cup of tea or coffee. Here I am sharing a recipe without vegetables, but you can make a very healthy version of this recipe by adding grated carrots, beans, cabbage and green peas. This easy and quick to make upma makes a very delicious and healthy breakfast. To make rice vermicelli upma, you will need….
Ingredients
For cooking rice vermicelli:
- 1.5 cups Rice sevai (rice vermicelli or rice seviyan)
- 4.5-5 cups Water, for cooking
For tempering rice vermicelli upma:
- 1 tsp. Mustard seeds 1-2 Green chillies, chopped
- ½ inch Ginger, finely chopped
- ½ medium Onion, finely chopped
- 1/4 tsp. Turmeric powder
- 8-10 Curry leaves
- 12-15 Cashews, halved or whole
- 1 tbsp. Peanuts
- 1 tsp. Urad Dal
- 1 tsp. Chana dal
- 2 tbsps. Coconut oil or any oil or you can also use ghee
- 2-3 tbsps. chopped Coriander leaves
- 1 small to medium lime or lemon, sliced or diced to be served with the upma
- Salt, as required
Method
To cook rice vermicelli:
- On a high flame bring 5 cups water to a boil in a pan.
- Add salt and oil to it.
- Take rice vermicelli. Add to the boiling water.
- Stir gently and close the container.
- Allow it cook in the boiled water. Or you can cook the vermicelli according to the package instructions.
- It took around 10 minutes for the vermicelli to cook. Drain the vermicelli in a strainer. Keep the cooked rice vermicelli aside.
Making rice vermicelli upma:
- In another pan, heat coconut oil. You can also use any other oil instead of coconut oil.
- Add peanuts and roast. When done, add 12 to 15 cashews. Cashews can be kept whole or halved. Sauté till the cashews get a bit golden. Remove from pan and keep aside.
- Add mustard seeds to the pan and let them crackle. When the mustard seeds are almost done with the crackling, add urad dal and chana dal and sauté.
- Add 1 teaspoon finely chopped ginger, ½ teaspoon green chilies. Stir and sauté for 5 to 10 seconds.
- Then add finely chopped onion and curry leaves. Sauté till the onions become translucent. Don’t brown them.
- Add turmeric powder. Next add the cooked rice sevai and stir very well with the rest of the sautéed ingredients.
- Season with salt. Stir again and serve rice sevai upma hot with coconut chutney.
- Drizzle some lemon juice while serving upma. Add lemon juice as per your taste.
- Also garnish with chopped coriander leaves and roasted nuts.
- Enjoy!!
