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Semiyan Upma ( Weight Loss After Pregnancy )
Tarla Dalal
16 February, 2014
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Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
Ingredients
Main Ingredients
2 cups wheat vermicelli (semiya)
salt to taste
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
6 to 7 curry leaves (kadi patta)
1/3 cup finely chopped onion
1 tsp finely chopped green chillies
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)
45659 lemon
Method
- Combine the vermicelli, 2 cups of hot water and little salt in a deep non-stick pan, cover and keep aside for about 5 minutes or till the vermicelli is soft. Drain and keep aside.
- Heat the ghee in a non-stick kadhai, add the mustard seeds and urad dal and sauté for a few seconds.
- When the seeds crackle, add the curry leaves, onions and green chillies and sauté on a medium flame till the onions turn translucent.
- Add the vermicelli, coconut, coriander, lemon juice and, a little more salt, mix well and cook on a medium flame for 2 minutes, while stirring gently. Serve immediately.
Semiyan Upma ( Weight Loss After Pregnancy ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 124 cal |
| Protein | 2.5 g |
| Carbohydrates | 17.3 g |
| Fiber | 1.2 g |
| Fat | 4.9 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Click here to view Calories for Semiyan Upma ( Weight Loss After Pregnancy )
The Nutrient info is complete
Foodie #553299
May 31, 2020, 11:41 a.m.
