Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Soft and Delicious Meal or Snack
Rice sevai (vermicelli) upma is a wonderfully smooth, soft, and delicious breakfast option. With the tempting aromas of lemon, coconut, roasted peanuts, and green chilies, you can add parboiled vegetables, customized masala options, or simply eat it plain. You don't need any side dishes with upma; it's a complete meal on its own.
Unlike wheat vermicelli upma, rice sevai upma is not sticky. I used a branded rice vermicelli packet to make this dish; I followed the instructions and got perfect vermicelli.
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- 200 grams rice sevai (rice vermicelli), I used Dragon brand
- 1 cup grated coconut
- 4 green chilies, slit, cut in long pieces
- 1/4 cup peanuts
- 8 curry leaves
- 2 tablespoons fresh coriander, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon white lentils (urad dal)
- 3 teaspoons oil
- 2 teaspoons lemon juice
- 1/2 teaspoon sugar
- 3/4 teaspoon salt, or to taste
- For Dragon rice vermicelli: Pour boiling water on the vermicelli. Keep it covered for 4 minutes. Strain the water. Spread vermicelli on a plate. (Note: If you are using a different brand of vermicelli, follow the package instructions.)
- Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add green chilies. Saute for 1 minute.
- Add white lentils, peanuts, and curry leaves. Saute until the lentils turn golden brown and the peanuts get roasted.
- Turn off the heat. Add the cooked sevai, sugar, salt, grated coconut, chopped coriander, and lemon juice. Mix well.
- Turn on the heat to medium-low. Stir the mixture once or twice to blend the vermicelli with the other ingredients. Warm the mixture.
- Turn off the heat. Serve upma as is or with coconut chutney.
- Enjoy eating this flavorful and delicious breakfast. You can also pack it in your lunch box for later. Sevai upma remains tasty even when it is cold.