We all know the amazing suji upma and how easy it is to make but I made this extremely easy, quick and healthy breakfast recipe.

You could even make it in the evening to have with your tea.

I garnish this upma with some masala peanuts which gives it such an amazing kick to this simple upma.

You could even prepare the ingredients at night and make it in the morning. It is really tasty. Let’s dive right into the ingredients and recipe.

After uploading the recipe, I had a lot of questions regarding the stickiness of the vermicelli. I’ve edited the recipe and left a small note at the end, do refer to that if you face such a problem. Hopefully it would be helpful.

Preparation Time: 5 mins    Cooking Time: 15 mins        Serves: 3 -4 people

All You Need:

1. Vermicelli- 1 Cup
   
2. Beans- 5-6 pieces
   
3. Carrot- ½
   
4. Onion- 1 small
   
5. Tomato- 1
   
6. Black Mustard Seeds- 1 tsp
   
7. White Urad Dal- 1 tbsp
   
8. Curry Leaves- 5-6
   
9. Grated Ginger- 1 tsp
   
10. Green Chilli- 1 (chopped)
    
11. Asafetida- a pinch
    
12. Salt- to taste
    
13. Haldi- ¼ tsp
    
14. Red Chilli Powder- ½ tsp or to taste
    
15. Boiling Water- 1/2 Cup
    
16. Peanuts- 2 tbsp
    
17. Black salt- ¼ tsp
    
18. Coriander leaves- finely chopped
    
19. Oil
    

A Few Tips:

1. We will need to roast the vermicelli, you could either do it the night before or you could even buy roasted vermicelli.
   
2. If you roast the vermicelli, do it on low flame and keep stirring. No need to add oil while roasting.
   
3. You can add any vegetable of your choice. There is no hard and fast rule of the type of veggies.
   

Method:

• Roast the vermicelli until they are light brown in color. Keep stirring and roast on low- medium flame. Once roasted, take it out in a bowl or plate.
  
• In the same pan, add very little oil. Add the peanuts and roast them. Add some black salt and red chilli powder. Take them out in a plate lined with some tissue paper.
  
• Now, again in same the pan, add some oil, once hot, add mustard seeds and asafetida and when they start crackling, add urad dal. Let the urad dal turn golden brown.
  
• Add curry leaves and onions.
  
• When the onions become soft, add tomatoes. Cook the tomatoes till they are soft.
  
• Add all the other veggies. Add salt and red chili powder. Mix well.
  
• Cook the veggies for 2- 3 mins.
  
• Add the vermicelli. Cook for 1 min.
  
• Add boiling water. Mix and cover. (Another method mentioned at the end of the recipe- do refer to that)
  
• Cook for 5 mins on medium flame. Keep stirring after every 2 mins as it will stick to the bottom.
  
• Vermicelli Upma is ready to be served. Garnish with the masala peanuts and coriander leaves.
  
• Serve hot.

After I uploaded the recipe, I realized that a lot of people had a question regarding stickiness of the vermicelli. So, with the method described above, I reduced the water to just 1/2 cup. But I also came out with another method to avoid the stickiness.

ALTERNATIVE METHOD TO AVOID STICKINESS– After roasting the vermicelli, heat up a pan with some water and add a few drops of oil. Once the water starts boiling, add the vermicelli and let it boil for about 5-10 mins or until they become soft. Once soft, strain the water and let the vermicelli air dry for about 10 mins. Then simply mix the vermicelli with the prepared veggies. Hopefully, this time it won’t be sticky.

This turns out super tasty especially with the amazing masala peanuts which adds the kick to this upma. Try this recipe and let me know how it turned out.

Please follow my blog for more such amazing recipes.