Semiya upma is a popular South Indian breakfast dish which is also known as Vermicelli Upma. It is prepared with vermicelli, mixed vegetables, and some mild spices. It is a quick and healthy recipe that you can cook easily in just 20 minutes with simple ingredients.
Vegetable Vermicelli with Quinoa Puffs
Vermicelli is made from semolina, it is used in various cuisines. Now ready roasted vermicelli is easily available in the stores which makes the cooking faster and quicker. But I prefer to use the normal raw Vermicelli. I find the texture of pre-roasted Vermicelli slight chewy (But you can use roasted vermicelli ).
I like to use lots of veggies when I am making this upma. I have added grated Zucchini, Carrots and Beetroot (My favorite veggie) OR french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews or peanut for some crunch. But I replace nuts with Quinoa Puffs.
Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal, and granola bars. It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you.
Vegetable Vermicelli with Quinoa Puffs | Semiya Upma
A light and healthy upma recipe is made from vermicelli, a traditional type of pasta round in section similar to spaghetti. This simple to make instant pot recipe is perfect for a quick breakfast or dinner.
Vermicelli – 1 cup
Grated zucchini– 1 medium size
Grated carrot – 1 medium size
Grated beetroot – 1
Finely chopped onions – 1 big
Finely chopped green chilly – 2
Water – 2 cups
Mustard seeds – 1/2 tsp
Pav bhaji masala – 1 tsp
Oil – 2 tbsp
Puffed quinoa – 1/2 cup
Juice of one lemon
Salt to taste
- Heat oil in a nonstick pan. Add mustard seeds and let it pop. Then add chopped onions and cook until onions are translucent.
- Then add grated zucchini, carrot, beetroot, and cook for 5 – 8 minutes on high flame.
- Lower to flame and add pav bhaji masala, green chili, salt. Cook for 15 seconds and then add water. Bring the water to boil.
- Now add Vermicelli slowly. Carefully mix while adding so that there aren’t any lumps.
- Reduce the heat to medium and cover partially and cook for 5-8 minutes.
- Remove the lid and let it cook in medium-low heat for 5 minutes until the moisture is all absorbed.
- Switch off the flame. Add lemon juice and Quinoa Puffs . Mix them well and cover the lid. Keep aside for 5 minutes.
- Serve hot with adrak wali chai.