We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Some mornings call for something light yet satisfying, and Seviyan Upma (Vermicelli Upma) is the perfect choice. This South Indian-inspired dish is simple, quick, and full of flavours—making it an ideal gluten-free breakfast for busy days. Roasted rice vermicelli is tossed with crunchy peanuts, peas, and fragrant spices, creating a warm and comforting meal that’s easy to prepare.
What makes this dish even better is its **nutritional...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Want to keep this recipe for later? We can email it to you!
Bring water to a boil in a pan. Add 1 teaspoon of salt.
Stir in the roasted vermicelli and cook until 90% done.
Drain using a sieve, rinse with cold water to stop further cooking, and set aside.
Heat olive oil in a pan over medium heat.
Add peanuts and sauté until crunchy, then add cashews and cook until lightly golden.
Remove both from the pan and set aside.
In the same pan, add mustard seeds and let them splutter.
Add dry red chilli, roasted chana dal, green chillies, and curry leaves. Sauté briefly until aromatic.
Add peas, black pepper powder, salt and cook until tender.
Add the boiled vermicelli and sauté over medium-high heat.
Mix in the roasted peanuts, cashews, and lemon juice. Stir well.
Add butter, cover, and let it simmer for a couple of minutes to absorb flavors.
Garnish with fresh coriander and serve hot.
Want to keep this recipe for later? We can email it to you!
Plain vermicelli can be used instead of rice vermicelli.
If using unroasted vermicelli, dry roast it on medium heat until golden to prevent it from turning mushy.
Peanuts and chana dal add texture and flavor. You can also include almonds or raisins for a unique twist.
Adjust salt and lemon juice to enhance the taste. Lemon juice adds a subtle tanginess that complements the dish.
Add carrots, beans, or capsicum along with peas for extra nutrition.
How can I make Seviyan Upma gluten-free?
Seviyan Upma is naturally gluten-free when made with roasted rice vermicelli. Just ensure that the vermicelli you choose is labeled gluten-free, as some brands may contain wheat. This makes it a perfect option for those with gluten sensitivities or celiac disease.
What are some healthy substitutions for ingredients in Seviyan Upma?
You can easily customize Seviyan Upma by substituting ingredients. For a plant-based version, skip the butter and use only olive oil. If you want to add more nutrition, consider incorporating vegetables like carrots, capsicum, or spinach. You can also replace peanuts with sunflower seeds for a nut-free option.
How should I store leftover Seviyan Upma?
To store leftover Seviyan Upma, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it in a pan or microwave until warmed through.
What can I pair with Seviyan Upma for a complete breakfast?
Seviyan Upma pairs wonderfully with a side of yogurt or a fresh fruit salad for a balanced breakfast. You can also serve it with coconut chutney or a spicy pickle to enhance the flavors. A cup of masala chai or filter coffee complements this dish perfectly!
What is the cooking process for making Seviyan Upma?
To make Seviyan Upma, start by boiling water and adding salt. Stir in roasted vermicelli and cook until 90% done, then drain and rinse. In a pan, sauté peanuts and cashews, then add mustard seeds, spices, and peas. Mix in the boiled vermicelli, roasted nuts, and lemon juice, and let it simmer with butter for a few minutes before serving.
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨
