Breakfast

Semiya upma

Name: Semiya upma
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 1.5 cup wheat vermicelli; 1 piece onion; 1 piece carrot; 0.25 cup peas; 1 tsp mustard seeds; 1 tbsp curry leaves; 1 piece green chilli; 2.5 cup water; 1 tsp salt; 1 tbsp ghee or oil; 0.5 piece lemon

Wheat vermicelli roasted and cooked with mustard, curry leaves, onion, carrot and peas. A light breakfast that uses wheat, not rice semiya.

20 min

0 of 4 steps done

2 servings

Heat: Mild

Approximate nutrition

A rough guide per original serving, not a lab test.

Energy340 per serving
Protein8g per serving
Carbs54g per serving
Fibre3g per serving

Ingredients

Method

1.Dry-roast the vermicelli on medium heat, stirring, until it turns pale gold. Remove it.
2.Heat ghee or oil, splutter mustard, then add curry leaves, green chilli, onion, carrot and peas. Cook for 2 minutes.
3.Add water and salt and bring to a boil. Slide in the roasted vermicelli and stir once.
4.Cover and cook on low until the water is absorbed and the strands are soft. Fluff and add lemon.

Semiya upma

Approximate nutrition

Ingredients

Method

More from this meal