Vermicelli upma is also called Semiya upma. This is popular south indian breakfast recipe. It goes well with coconut chutney, mint chutney, idli podi or pickle.
This is simple and quick version, but you can add your choices of vegetables. Here I used Anil thin/short roasted vermicelli, you can add little more water for regular or thick vermicelli.
INGREDIENTS:
INSTRUCTIONS:
Note:
This is simple and quick version, but you can add your choices of vegetables. Here I used Anil thin/short roasted vermicelli, you can add little more water for regular or thick vermicelli.
INGREDIENTS:
- 2 cups Anil Short roasted vermicelli
- 2 cups of water
- 1 tbsp oil
- 1/2 cup chopped onion
- 1 tbsp chopped ginger
- 1 red chili
- 2 green chilies (adjust to taste)
- salt (adjust to taste)
- Tempering:
- 1/2 tsp mustard seeds
- 1/2 urad dal
- 1/2 tsp cumin seeds
- 1/2 tsp chana dal
- Curry leaves (optional)
- Hing/asafotida
Check instant pot upma recipes:
- Turn on instant pot saute mode. When it is hot, add oil.
- Add mustard seeds, cumin seeds, urad dal, chana dal, curry leaves and hing.
- Add chopped onion, minced ginger, red chili and green chili - Saute until it turns into light brown.
- Add water, salt and vermicelli. 1 cup thin vermicelli needs 1 cup of water. Give a mix.
- Close the lid with sealing position.
- Set low pressure 0 minutes, Cancel when it is done.
- Open the lid after 5 minutes quick release.
- Simple and quick Vermicelli Upma is ready. It can be served with chutney or pickle.
Note:
- Here I used 6Qt Instant Pot Duo.
- I used Anil short roasted vermicilli. If you use other think vermicelli, add 1.25 cup of water.
- Here I make this upma as a simple plain version, you can add your choices of vegetables.