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An authentic vermicelli upma recipe video showing step-by-step cooking

Authentic Fluffy Vermicelli Upma

This recipe creates a delicious and fluffy Vermicelli Upma, a traditional Indian breakfast or snack. It's packed with vegetables and aromatic spices, offering a delightful and satisfying meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • Dry Pan
  • Fork

Ingredients
  

Main Ingredients

  • 1 cup Vermicelli roasted
  • 1 medium Onion finely chopped
  • 1/2 cup Mixed Vegetables carrots, peas, corn, green beans – finely chopped
  • 1-2 Green Chillies slit
  • 1 teaspoon Ginger grated
  • 8-10 Curry Leaves fresh leaves

Tempering Ingredients

  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal Split Black Gram
  • 1 teaspoon Chana Dal Split Chickpea Lentil
  • 8-10 Cashew Nuts halved (optional)

Spices and Liquids

  • 1/4 teaspoon Turmeric Powder
  • Salt to taste
  • 2 cups Water
  • 2 tablespoons Oil/Ghee

Garnish

  • Fresh Coriander for garnish
  • 1 tablespoon Lemon Juice freshly squeezed

Instructions
 

Preparation

  • If not pre-roasted, roast vermicelli in a dry pan over medium heat until golden brown, then set aside.
  • Heat oil/ghee in the same pan, then add mustard seeds until spluttering. Add urad dal, chana dal, and cashews (if using), frying until dals are golden and cashews are toasted.

Cooking

  • Add curry leaves, green chillies, and grated ginger to the pan and sauté until fragrant.
  • Stir in chopped onions until translucent, then add mixed vegetables and a pinch of salt, sautéing for 3-5 minutes until tender-crisp.
  • Add turmeric powder, then immediately add hot water and salt to taste, bringing the mixture to a rolling boil.
  • Once boiling, slowly add the roasted vermicelli while stirring constantly to prevent lumps, ensuring it is fully submerged.
  • Reduce heat to low, cover, and cook for 5-7 minutes until all water is absorbed and vermicelli is tender; avoid overcooking.

Finishing Touches

  • Turn off the heat and let the upma rest, covered, for 2-3 minutes to steam and separate the strands.
  • Gently fluff with a fork, stir in fresh lemon juice, and garnish with chopped fresh coriander before serving hot.

Notes

For extra flavor, you can add a pinch of asafoetida (hing) to the tempering along with the dals. Adjust the amount of green chillies according to your spice preference. Serve upma hot with coconut chutney or pickle for a complete meal.