Vermicelli (Semiya) – 1 cup
Water – 1 ¾ cup
Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Black Gram Lentil (Urad Dal) – 1 tsp
Bengal Gram (Chana Dal) – 1 tsp
Peanut (Groundnut) – 1 tbsp
Onion -1 (finely chopped)
Cilantro (Dhania) leaves – 1 tbsp (finely chopped)
Green Chilli -1 (finely sliced)
Curry Leaves – 1 spring
Grated Ginger – ½ tsp
Grated Coconut – 2 to 3 tbsp
Heat the oil in a pan. Add Mustard. When it crackles, add Urad Dal, Chenna Dal and the Groundnut. Stir fry them.
Add Ginger, Green Chilli and Onion. Continue stir fry till Onion becomes translucent.
Add Vermicelli (Semiya).
Roast on medium flame for 3 to 4 minutes till without burning the Vermicelli. Add Salt and mix.
Meanwhile, boil the water in another vessel. And pour this hot water into the roasted Semolina little by little while stirring continuously to avoid formation of lumps.
Add Grated Coconut. Mix well.
Cook on medium flame till the water evaporates. Cover and cook in low flame for another 2 to 3 minutes.
Add cilantro leaves and mix well.
- Roasted Semolina was used in the above recipe. If non-roasted, dry roast it to a light brown color before use.
- If Semolina is not roasted properly, the Upma will become sticky.
- There are fine varieties of Semolina also. For using this variety, use ½ cup of water only for 2 cups of Semolina.