Monday, 17 October 2011

Sevai (Vermicelli) Upma

sevai upma
Sevai upma is a healthy, low calorie breakfast and you can make it anytime you want to make one pot meal.  I use Bambino sevai made of hard wheat and semolina (sooji). You can add any number of vegetables to this upma to make it more nutritious. By using pre- roasted sevai, you can cut back on the quantity of oil used plus your labor.

Recipe of sevai upma

½ cup sevai (vermicelli)
1 tsp chana dal (Bengal gram)
1 tsp dhuli urad dal (split black gram)
½ tsp mustard seeds
2 tsp peanuts
2 tsp cashew nuts- broken
1 onion- chopped
2 green chillies- chopped
Vegetables like green peas and carrot (diced)
2 cup water
4 tsp oil
Salt to taste
½ tsp turmeric powder

  1. Heat 2 tsp oil in a non- stick pan and roast sevai till golden. Take out sevia from the pan.

  1. Heat 2 tsp oil in the same pan and add mustard seeds. When they splutter, add chana dal and after 2-3 seconds, add urad dal, peanuts and broken cashews. Roast till light brown. See to it that they don’t get burned.

  1. Add onion and green chillies. Sauté for few seconds and add turmeric powder. Cook for 2 seconds.

  1. Add vegetables, salt and water. Cook covered till vegetables are tender.

  1. Add sevai or semiya (vermicelli), mix and cook covered on medium heat for 3-4 minutes. Make sure there is some water left in the pan after the vegetables are cooked otherwise add some because vermicelli needs water in which to be cooked.

  1. Turn off the heat and let it stand covered for few more minutes. Let all water evaporate and get absorbed. Serve sevai upma hot.

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