The Vermicelli Upma Recipe is the rich in flavors and royal in taste upma. It is equally yummy for the tummy as the other upma variety. This variety of snack has an interesting indulgence of vermicelli within the core upma. The healthy upma can be packed for breakfast as well mid-day meals. Though popular in South India this combination of upma with vermicelli has achieved fame in other regions as well.
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You can make many food items from the vermicelli-like fried fritter, sweet desserts, salty snacks, etc. It is usually available as whole in the market but it’s preferred to make it fresh at home from the all-purpose flour or wheat flour. You may choose any flour, there would not an alteration in taste or texture, only the difference arises with respect to health.
The roasted Suji with semiya exhilarates an aromatic fragrance over all the kitchen. The addition of dal to this mixture gives the upma its traditional taste. The pungent whiff of sautéed onions cultivated within the entire upma. Whereas the nutty aroma of peanuts instantly grabs the attention. The tempering of mustard and cumin seeds in hot crackling oil tempts anyone to have this upma.
There is no special cooking requirement to make vermicelli upma at home. It’s simple and same as preparing upma with an additional roasting of vermicelli. Follow the recipe in detail and you will be able to make fantastic upma even though you are attempting this fusion for the first time. The light on health upma can be eaten plain or paired with spicy chutney or pickle.
- You can add green peas and potatoes too.
- You can also use tomatoes and bell peppers.
- If your kids do not like this dish then try adding sugar in it. Sweet vermicelli upma also tastes good.
- You can use patanjali cow ghee too while making it
- Garnish it with coriander leaves.
- Top it with raisins.
- Serve it with curd.
Image Credit : Maayeka