Semiya Upma Video by Tarla Dalal

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Semiya Upma Video. Bored of making upma with semolina all the time? Here is how to make upma with vermicelli. Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the Sevaiyan Upma is sure to be an instant hit with the whole family. What is more, this snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work!

Recipe Description for Semiya Upma

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 3 servings
Show me for servings

Ingredients

For Semiya Upma
2 1/2 cups rice vermicelli (seviyan)
2 1/2 tbsp coconut oil or oil
2 tbsp raw peanuts
2 tbsp cashew nuts (kaju)
1 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
10 to 12 curry leaves (kadi patta)
1 whole dry kashmiri red chilli , broken into pieces
1/2 cup finely chopped onions
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/4 cup chopped carrot
2 tbsp green peas
salt to taste
1/2 tbsp lemon juice
2 tbsp finely chopped coriander (dhania)

For Serving
coconut chutney

Method

For semiya upma

To make {span class="bold1"}semiya upma recipe{/span}, heat oil in a deep non-stick pan, add peanuts and cashew nuts.
Sauté on a medium flame for 2 to 3 minutes until light golden brown and nutty. Remove on a plate and keep aside.
In the same oil, add mustard seeds, chana dal, urad dal, asafoetida, curry leaves and kashmiri red chilli. Sauté on a medium flame for a few seconds.
Add onions and sauté on a medium flame for 2 to 3 minutes. Add ginger green chilli paste, turmeric powder and mix well.
Add carrot, green peas and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add 1 1/2 cups of hot water, rice vermicelli, fried peanuts and cashew nuts and salt to taste.
Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Add lemon juice and coriander, mix well.
Serve the {span class="bold1"}semiya upma{/span} hot with coconut chutney.