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Wheat Vermicelli Upma is a healthy South Indian vegetarian dish that can be taken for breakfast. It can be given to children and the elderly too as it is easily digestible.

To make it healthier you can add vegetables like carrot, beans and peas too. The same process can be followed for making finger millet (ragi) vermicelli upma, fox millet (thinai) vermicelli upma, pearl millet(kambu)vermicelli upma. A similar recipe is that of Lemon Sevai , which is also healthy.

This upma can taken with coconut chutney, pickle, banana or curd depending on your choice. For children, you can give it with banana. The best option is coconut chutney.

Method

For cooking the Wheat Vermicelli

The method varies for a brand and usually this procedure is written in the packet itself. Here I am using Anil brand wheat vermicelli.

Ingredients

180 g wheat vermicelli

1 litres water

Method

Take water in a big vessel.

Add the wheat vermicelli to the water so that it is fully immersed in water for 2 minutes. This is done to soften the wheat vermicelli.

Drain the water immediately. Remember you cant use a colander as the vermicelli can easily pass through the holes. So you can use a micro-perforated strainer. If you do not have a strainer you can drain the water using the following method.
Close the vessel with a lid, hold the lid and the vessel together and slightly tilt the vessel so that only the water comes out. Finally, all the water is drained and only the softened vermicelli remains. (You can check the picture below for your reference).

Place this wheat vermicelli on an idli plate as shown below. Do not overcrowd it. You can use two idli plates if you want. Keep this in an idli cooker and steam it for around 8 minutes. After the 8th minute, switch off the flame and remove the idli plates from the idli vessel. Allow it to cool.

Preparation of the wheat vermicelli upma

Ingredients

3 tablespoon oil

1 big onion (finely chopped)

2 big chillies(finely chopped)

1/4 teaspoon mustard

1/2 teaspoon broken urad dhal

1/2 teaspoon chana dhal

2 pinches asafoetida(hing)

a sprig of curry leaves

1teaspoon salt or salt to taste

1 tablespoon coriander leaves (finely chopped)

Method

Heat the pan or Kadai and pour oil. Wait for 2 minutes for the oil to get heated. Add mustard and allow it to splutter.

At this stage add urad dhal, chana dhal and asafoetida. Let the urad dhal turn slightly brown.

Now add onions, green chillies and curry leaves and saute.

Saute till the onions turn slightly brown.

Then add the cooked wheat vermicelli and sprinkle the salt. Mix well. Finally, garnish with coriander leaves. Mix well so that the coriander leaves get distributed evenly and serve hot.

Enjoy the tasty dish with coconut chutney:)

Onion chutney can be made in different ways. This is the basic recipe for an onion chutney wherein onions ,tomatoes and red chillies are the major ingredients.It is suitable for idli, uthapam, rava idli, dosa, rava dosa, masala dosa, wheat dosa, ghee dosa and many other dosa varieties.

For any authentic South Indian breakfast usually onion chutney,coconut chutney,pudhina chutney along with sambar is served in a restaurant.The main highlight of this chutney is that it does not include any coconut.

To this you can also add 1 inch (1/4 teaspoon) tamarind to get the tangy taste but however, I have not added the tamarind here.

Note: If the idli /dosa batter is old it is better to avoid tamarind as the sourness of the batter will make the chutney very tangy. If the idli/dosa batter is freshly made then you can add tamarind.It would be a perfect blend.

Even corriander leaves (2 tablespoons) can be added to give a different taste as you may get tired of eating the same chutney everyday and opt for something new.

So now lets get into the preparation of this simple onion chutney.

Ingredients

One and a half tablespoons oil

4 medium-sized onions (chopped)

3 medium-sized tomatoes (chopped)

5 red chillies

1/4 teaspoon salt or salt to taste

Ingredients for tempering

1/2 tablespoons oil

1/4 teaspoon mustard

1/2 teaspoon urad dhal

2 pinch asafoetida

a sprig of curry leaves

Method

Take a kadai or a heavy thick bottomed pan or a cast-iron skillet and heat it. Add one and a half tablespoons oil and allow the oil to get heated. Add the chopped onions and saute for a few minutes until it turns slightly brown in colour.

Then add the red chillies and stir for 2 minutes.

Now add tomatoes and saute till you get a mushy paste. Add salt and give a final mix. Switch off the flame. Cool it.

Grinding of the chutney

Take the cooled mushy paste in a mixie and grind. I have not added water for grinding.If you want you can add water according to your desired consistency.Usually a thick consistency is preferred. Transfer to a bowl.

Tempering of the chutney

Note: Always do tempering on a low – medium flame.

Take a tempering pan and heat it. Add oil and heat for 1 minute. Then add mustard and allow it to splutter.

Add asafoetida and urad dhal. Let the urad dhal turn slightly brown.

Then without further delay, add curry leaves. You will notice that the curry leaves become crispy with time.

Switch off the flame and add this to the ground chutney in the bowl.

Give a quick stir to find your onion chutney ready to eat.

Category Archives: Breakfast

Breakfast, Recipe Index, Veg Recipes

Wheat Vermicelli Upma