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Sunday, 18 October 2015

Vermicelli Breakfast recipe

Vermicelli Upma ingredients:

2/4 tsp Mustard seeds
3 tsp Cashewnuts
3 tsp Peanuts
2 Onions
3 Green chillies
3 cups Vermicelli
2 tsp Chana dal
2 tsp Urad dal
4 sprig Curry Leaves
Salt to taste
2/2 inch Ginger
2 Potatoes
2/4 cup Peas
2 Carrots
2 Tomatoes
5 1 by 2 cups Water
4 tblsp Oil
3 tblsp Ghee

Vermicelli upma metho :

  • Chop the onions, tomatoes, potatoes, carrots into small cubes. Slit the green chilly lengthwise and grate the ginger. Keep them aside
  • In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.
  • Heat the oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle, add peanuts and cashewnuts. Fry till they turn golden brown.
  • Add chopped potatoes, carrots and fry for 4-5 minutes.
  • Then add chillies,ginger ,onions, peas and tomatoes.
  • Cook until they are done. Sprinkle some water if the vegetables start to stick.
  • After that add salt and 41/2 cups of water, cover with a lid and let it boil .
  • When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).
  • Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
  • Serve hot with coconut chutney.
  • Vermicelli Breakfast is very tasty and Vermicelli Breakfast  is enjoy cooking.


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