How to cook vermicelli upma

Tips and Tricks to Make Vermicelli Upma Recipe (Step-by-Step)

1. Know about Vermicelli Upma: The Indian vermicelli upma is made from roasted vermicelli, spices, and veggies. The process of making this upma is very easy and takes less time. Unlike traditional upma recipes that use rava, vermicelli upma is made with thin long strings of roasted wheat noodles. Since vermicelli takes less time to cook, this upma became popular all over India in the recent past. This yummy dish is made in South Indian houses very often for breakfast. Over the years, with the availability of different ingredients and innovation by mothers, vermicelli upma can have different vegetables, seasonings, and even garnishing of nuts.

2. Selecting the right Vermicelli: There are two types of vermicelli available in the market. One is already roasted, and the other is uncooked vermicelli. The roasted vermicelli saves time and evenly browns. Uncooked vermicelli noodles must be dry roasted before use so they don’t become mushy and sticky while cooking the upma. You can choose either whole wheat or regular vermicelli made from maida. Whole wheat vermicelli is healthier, and the regular vermicelli becomes softer while cooking. The width of the vermicelli also makes a difference as thin vermicelli is soft, and the thicker one is a bit chewy. The right ratio of vermicelli to water is also essential, and you can check the packet instructions to know the time. Selecting a good brand of vermicelli is very important for good upma.

3. Prepping up the vegetables: Vermicelli upma can have all the different vegetables like onions, carrots, beans, peas, capsicum, and tomatoes. The vegetables make the upma colorful and crunchy. Dice all the vegetables in small, even sizes to cook evenly and quickly. For nutritional value and color, you can add any vegetables you like like corn, spinach, mushrooms, etc. Chopping them beforehand will also help in cooking without overcooking the vermicelli while the vegetables get cooked.

4. Roasting Vermicelli well: If you are using the uncooked vermicelli, this is an essential step to making yummy upma. Dry roast the vermicelli on medium flame until golden brown. Keep stirring the vermicelli to ensure even roasting without burning. This step will also help the vermicelli to remain separate and not sticky once cooked. Light roasting of pre-roasted vermicelli is also required to get a good texture for the upma. The roasted vermicelli should have a nutty aroma.

5. Tempering of spices: Temperings are the heart and soul of this upma recipe. Temper ghee or oil with mustard seeds until they splutter. Now add cumin seeds, urad dal, chana dal, red chillies, green chillies, curry leaves, and ginger. This spice mix gives aroma, flavor, and crunch to the dish. Roast them well on a medium flame, don’t burn them.

6. Cooking the vegetables well: After tempering the ingredients, add all the vegetables to the pan and saute them. The onions must become translucent, the carrots and beans should be slightly soft. Overcooking the vegetables will make the upma soggy, and undercooking will make it uneven in texture. You can add salt to the vegetables while sauteing to help them cook faster and add flavor to them. If using frozen peas or corn, you can add them now. Sautéing the vegetables well makes the upma soft from vermicelli and crunchy from vegetables.

7. Right amount of water: This is also a vital step as the quantity of water decides the consistency of the upma. For a normal consistency, you can go for 1 cup of vermicelli and 2 cups of water. If you are using thick vermicelli, you may require less water for cooking. Now add water to the vegetables, add salt, and bring it to a boil. Add the vermicelli to this boiling liquid for a fluffy and non-sticky consistency. Correct proportion is important to avoid overcooked or undercooked upma.

8. Cooking Vermicelli well: Once you add vermicelli to the pan, gently mix it to ensure it is spread out well in the pan. Keep the flame to medium-low to let the vermicelli absorb the water slowly. Do not keep stirring, or else it may break the vermicelli. Cover the pan with a lid and let it steam for a few minutes. After a few minutes, all the moisture must be absorbed by the vermicelli and be soft and fluffy. Let the upma rest for some time to improve the texture. After these easy steps, you will have perfectly cooked, soft, and fluffy vermicelli upma.

9. Optional Toppings: Vermicelli upma is one of those versatile dishes that you can add or leave optional ingredients as you like. You can add fried cashews in ghee for a nutty and rich flavor. You can also add grated coconut for some sweetness and South Indian flavors. Add a squeeze of lime juice just before serving for a tangy flavor. You can garnish with fresh coriander leaves for aroma and color. To increase the protein in this recipe, you can add boiled chickpeas or roasted peanuts.

10. Variations of Vermicelli Upma: Vermicelli upma can be made in many different ways. You can make masala semiya upma with spices like turmeric powder, garam masala powder, and tomatoes. You can also make a vegetable loaded upma with more and different vegetables for added nutrition. Another variation is making sweet vermicelli upma with jaggery and cardamom powder. Coconut milk vermicelli upma is also delicious and has a creamy, sweet flavor that kids love.

11. Mistakes to avoid: Many beginners end up with sticky vermicelli, overcooked or bland tasting upma. Some common mistakes include adding the vermicelli before the water is boiled, using too much water, not roasting the vermicelli well, and not sauteing the tempering ingredients well enough. Another mistake is adding the vegetables at the end of the cooking. To avoid these mistakes, one needs to be careful and follow all the steps, cook the food on a medium flame, and taste as they go.

12. Serving and Storing: Vermicelli upma is best served hot with a garnishing of coriander leaves and lemon. It goes well with coconut chutney, pickle, and a cup of filter coffee. For lunchbox, let the upma cool down a little before packing so it doesn’t get soggy due to condensation. You can store the upma in an airtight container and refrigerate for a day. While reheating, add a little water so it remains soft. Vermicelli upma also freezes well so it is a good meal prep dish.

Conclusion

Vermicelli upma recipe is very easy to make if the steps are followed well and with patience. By making the right choices of vermicelli and vegetables, prepping them beforehand, and making flavorful tempering, one can make this healthy and nutritious dish. Vegetables add crunch, color, and nutritional value to the already delicious vermicelli upma. Since vermicelli upma is light and easy to cook, it can be made with variations like a vegetable-loaded, sweet, or coconut milk semiya upma. This yummy Indian breakfast recipe of vermicelli upma is a one-pot dish that is truly comforting and filled with goodness.