Fine Vermicelli Masala Upma Recipe– Fine Vermicelli Recipes

Most of us make kheer/Payasam using fine vermicelli. Me too no exception. Recently I bought a big pack of fine vermicelli to make sheer korma during Ramadan festival. I had nearly 1/2 kg of fine vermicelli leftover in hand and I wanted to try some interesting and a different recipe with it. I asked our blogger friend Lubna Karim to suggest some fine vermicelli recipes. She shared Khara vermicelli masala upma recipe from her blog. I tried it for our breakfast and shared the picture in my Instagram and facebook pages too. After that, I have made this upma twice but I couldn’t make a post here. This morning I made it just for blogging sake. The list of ingredients may seem more. But its very easy to make and cooks faster than our regular vermicelli. So you can prepare this upma for breakfast or dinner in just 10 minutes. This dish is ideal for bachelors and working women. It tastes like semiya pulao and resembles Idiyappam(Rice noodles) with mild masala flavor. You can add mixed vegetables and make it more colorful and healthy. You can try this upma with thick vermicelli too. But water quantity varies.This upma stays soft for hours.So it can be packed for lunch box too. Kids would love it for sure. I liked it with coconut chutney as side dish whereas Sendhil & Raksha loved it with onion raita. Do try this masala upma with fine vermicelli and share your feedback. Soon I must try fine vermicelli kesari too. Also check out my Fine vermicelli Payasam Recipe.

NOTE : In Bangalore, you can find Fine vermicelli in Nilgiris, Jayanagar 4th block BDA complex Pooja materials shops, MK Ahmed stores.

Fine vermicelli Masala Upma Recipe

Fine vermicelli Masala Upma Recipe Vermicelli masala upma recipe – Easy and quick breakfast recipes

Cuisine: Indian

Category: Breakfast recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup – 250ml

Fine vermicelli – 2 cups
Water – 1.25 cups ( add more based on the need)

To Temper & saute

Cooking oil – 3 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Chana dal – 2 tsp
Cinnamon – 1 small piece
Cloves – 2 nos
Fennel seeds – 1/2 tsp
Big onion – 2 nos ( medium sized)
Ginger-garlic paste – 1 tsp
Ripe tomato – 1 no (big)
Green chilli – 1no
Mixed vegetables – 1/4 cup ( Carrot, peas, potato)
Turmeric powder – 1/4 tsp
Red chilli powder – 1 tsp
Garam masala powder – 1/4 tsp
Salt – as needed

Ghee – 2 tsp
Coriander leaves – to garnish
Lemon juice – few drops (optional)

METHOD

I have tried this upma with & without vegetables.So the step by step pictures slightly differs from the main picture.
Wash and slice the onion, chop the tomato, slit the chilli and finely chopped vegetables ( If adding).

Heat a kadai with oil. Splutter mustard seeds, urad dal, Chana dal, Cinnamon, cloves and fennel seeds. Saute and add sliced onion, green chilli and ginger-garlic paste. Saute well till the raw smell of g&g paste goes off.
Now add the chopped tomato pieces,mixed vegetables ( If using). Saute until tomato turns mushy and veggies are half cooked.

Add turmeric powder, red chilli powder, garam masala powder, required salt and mix well. Add 1.25 cups of water and cover the kadai. Let the vegetables cook for 2 minutes.

Break the fine vermicelli strands into two.Add them to the boiling water and mix well. You may feel water quantity is less for vermicelli. Don’t worry. As soon as you mix the vermicelli with the water, it will absorb all the water and becomes soft. So keep tossing and flipping it gently. If possible, use a fork like ladle to avoid vermicelli turning mushy. Keep the flame minimum and cover the kadai. Let it cook for 2 minutes. If you feel the vermicelli looks too dry and not cooked properly, you can add 1/4 cup of water at this stage and mix well. ( Water quantity is the key to get perfectly cooked,fluffy upma. If you add more water, it will turn to vermicelli khichdi. So please use less water and add more only if needed). This vermicelli turns fluffy and separate when it cools down. Lastly add 2 tsp of ghee and garnish with coriander leaves. Sprinkle some lemon juice if you like. Mix well and serve hot.