This is one easy to do and very tasty breakfast. My mom prepares this often, but I had not got it straight anytime. Madhura sent me this recipe as well as the gorgeous picture last week. When I followed her recipe, I got the best vermicelli upma, just like my mom prepared. Thanks a lot Madhura 🙂 .
In Bangalore, a bit of turmeric is added to this upma and served with chutney. I think they don’t add sugar. I always liked the traditional vermicelli upma, which I have explained below, compared to the one prepared with turmeric.
Ingredients:
Vermicilli 1 and 1/2 cup
Green chillies 3
curry leaves 1 strand
Coconut 2 tbl spns
Mustard seeds 1/2 tea spn
Urad dal 1/2 tea spn
Sugar 1 tbl spn
Oil 1 tea spn
Ghee 1 tbsp
Salt
Sugar quantity can be increased or decreased according to taste. This upma tastes great when is bit sweet and spicy.
Method:
Heat ghee and fry the vermicilli till it turns out slight brown in colour, keep it aside. In the same pan pour oil add mustard seeds allow to splutter, add green chillies curry leaves, urad dal. To this add the vermicilli, sugar and salt stir together. Add 1/2 cup hot water and stir, till the vermicilli cooks (After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat.). To this add the grated coconut.
Serve hot.
Serves : 3
Preparation time : 10mins
This was the only upma, that i used to like so much before..I used to have them with sugar..they taste heavenly.But adding turmeric is new to me shilpa..Thank you so much for this recipes…
I’ve never gotton this recipe right although I love vermicilli upma. I’ll try your version this evening and let you know how it goes.
I hope I don’t ever see lumps of vermicilli again!!
I make this with organic wheat spaghetti. I only use a pinch of sugar. And I add veggies so that it becomes a one dish meal. It’s quick to make and very nutritious.
Hi Shilpa,
I am relatively new to the world of food blogging and this site caught my attn( words like ‘aambat’ , ‘saaru’ and ‘tamboli’ nailed it for me!). I have never been much of a foodie and use to hate going into the kitchen before getting married, but reloacting to US greatly helped deal with it firsthand!..I must say these recipes are easy to make even for ppl like me.. I tried this recipe tdy with ‘Bombino’ vermicelli and though I had to add a substantially larger quantity of water and skipped fresh grated coconut(not available here), it turned out well.
Thanks!
Hi Shilpa..
This is one of my fav upma’s. It’s really one of the simplest ,tastiest that can be done in no time…Ur pic looks very tempting for me to go do again..
Shilpa,
The upma turned out great for this evening’s snack. But I had to add about 1 1/2 cups of hot water to get it right.
Thanks again.
This is the favorite upma and loved by my family. My kids love this very much. It is prepared in South Kanara of dry sevai (white in colour, home made – It is prepared during the summer in houses who still make papads) This white dry sevai is avble in Mangalore stores in Mumbai and Bangalore. Here in US we have no choice but to make it out of MTR or Bambino vermicelli. The only difference between the two is the whitre one is soaked in water and not fried like the brown one.
Thanks Sudha, BDSN.
Preeti, Supriya. The quantity of water largely depends on the vermicelli. Some cook very fast with little water and some require more water. I feel it is better to add small quantity of water and check, because this upma is at best taste when it is a bit dry(and ofcourse vermicelli should be cooked properly).
Aruna, I know about this home made vermicelli, I had seen one of my friend’s grandmom doing it. But my mom never made that, so I always used the ready made one. Thanks for the tip, I didn’t know home made ones are not fried :).
Manisha, I will try this with spaghetti next time. I am sure it would taste great :).
Shilpa,
For 1 cup of vermicelli, what is the quantity of water you add. Mine gets soggy and sticky…. do let me know…the picture looks good.
Priya, my advice would be, just start with 1/3rd cup water for 1 cup vermicelli. After cooking for sometime, if you feel all the water is gone and still vermicelli is not cooked, then add water in very little quantity and repeat. You may have to do this experiment for once or twice till you exactly know how much water should be added. As I said before, the quantity of water largely depends on the vermicelli type. Also, if vermicelli is not fried properly, it becomes soggy.
Hey shilpa,
I tried this evening and it came out very good. I added 3/4 cup of water for 1 cup of vermicelli:) Thanks
Upma looks delicious..Shilpa..I love Vermicelli upma..even my kid loves it..:))
Shilpa,
I used to make this Upma quite often for breakfast back in Pune. I had kinda forgotten about it after coming to Germany. Thanks for reminding me. I think I have seen MTR vermicelli in the SriLankan store here. Gotta buy it next time I am there.
Vermicelli upma with coconut sounds delicious .The picture is appetizing!
Shilpa,
Tried your recipe today, turned out very good, my family enjoyed it.
thanks for sharing…
I make this using “Bambino” vermicelli and if you follow the instructions on the pkt for the water proportion, the upma turns out excellent…I add tomatos and peas and at the end garnish with lime juice and coriander leaves too. Try it !!!
Dear Shilpa I wanted to know whether just a tspn of oil will be sufficient for the recipe. It is good to reduce the oil but somehow whenever I make anything like poha, upma etc. with less oil it sticks to the bottom of pan and tastes sukka.
Shubhada, the oil content given in these recipes is usually approximate. You can add more if you want. I use nonstick pan and add very very less oil in most of my cooking. Please try next time.
Dear Shilpa,
I also add 1/2 lemeon to this and it tastes great.
Hi Shilpa
Great site.. I enjoy reading your blog and also appreciate the step by step photographs that u upload.
I too prepare vermicelli exactly the same way but i add some cashewnuts and the proportion of vermicelli to water is 1:1.
Keep up your good work and Keep it coming
Sanjana
hello shilpa..
i had tried vermicilli payas…and after sumtime..saw tht all the milk was absorbed and it became sticky..how to get a good one?
Shilpa: You can add more milk to suit the consistency you need.
Thanks for postin this awesome simple recipe … is a quick tasty snack during evening, or when a friend pops in … w/o prior notice.
Thank you,
Rahul.
Hello,
Love your site and have got a lot of useful tips from here. I never used to get my vermicelli upma right..always clumpy. Tried it your way and it came out perfect…infact, when I tried it out your way, I made very little – just to see how it comes out. It came out so well that everyone at home started complaining about the little quantity I made.
Thanks very much for taking so much efforts in posting.
My best regards,
Aparna
Hi Shilpa , I add chopped onion , chopped carrot , Green peas , bellpepper cut in long strips in addition to all the ingredients that you have mentioned . It becomes very nutritious one dish meal for quick lunch or light dinner . I put vermicelli in boiling water for a minute .Put it on a strainer and then pour ice cold water on it .( no chance for formation of lump )
1 years old baby food recipes
why donot you add some vegetables like potatoes, oions, agreen peas?i think that would add colour and taste to it
nice … I tried it ….. But less spicy
Hi Shilpa,
This recipe is delicious.. I have made it several time and my husband loves it 🙂
I once added some cashew nuts along with the urad dal and it added some more crunchiness to the dish and also enhancing the taste.
Regards,
Sunita
Dear Shilpa,
I often make this vermicelli upma at home, and i add all vegetables to make it appear more appetizing and healthy also.Just add finely chopped onions, aloo, carrot, beans, capsicum, peas and of course tomato and believe me this tastes better than vegetable upma. Just let the veggies fry after the tadka is being done, then add required water and once it starts boiling add fried vermicelli
hi
usually my upma becomes soggy.. will u keep the heat in simmer while u add hot water to vermicilli.. Because when i add 1/2 cup water i feel its nOt cooked enough..
Shilpa: Yes, keep it on simmer. Also, fry it well before making upma, that avoids sogginess.
I only add a a little bit of lime juice to the same recipe along with sugar it tastes better because of the tangy taste
Dear Shilpa
This upama is great. But I make it by adding lots of GARLIC pods in the fodeni. Then it tastes heavenly
Chitra.
Hi Shilpa,
I follow the recipes you post religiously. Thanks for all the efforts.
I prepare th sevai upma with a little variation. I also add vegetables (beans, carrot, peas) and fry them before adding the sevai. Also, I add water in hr ratio 1:2 (two cups water for 1 cup sevai).
Hi Shilpa.. I tried this in da morning and turned out awesome.. I also added some veggies to it. I used to hate making it before since it always used to turn out sticky .. This time it was perfect 🙂
All thanks to you 🙂
Shilpa,
This is just a quick and easy recipe. I added a little bit of chopped onions, while making this..and used olive oil to fry the vermicelli. Absolutely delicious! Thanks for posting this.
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Hi,
I also add onions cut along the length and tomato diced before adding the water and vermicilli. Gives a good taste.