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Masala Semiya Upma

Masala Semiya Upma

Name: Masala Semiya Upma
Total time: 1 min 29 s
Yield: 1
Ingredients: 0.25 teaspoons Coconut Oil; 1.25 teaspoons Chana Dal; 0.5 unit Red Dry Chilli Bydagi; 0.5 teaspoons Mustard Seeds; 6 leafs Curry Leaves; 1.5 teaspoons Salt; 2 teaspoons Coconut (big); 1 teaspoon Roasted Chana Dal; 6 leafs Coriander Leaves; 1.5 g Green Chillies; 0.5 pieces Garlic; 2 small pieces Ginger; 2 leafs Mint W/o Roots; 0.5 cups Onion; 2 tablespoons Water; 1 teaspoon Lemon Juice; 1 tablespoon Peanut (with Skin); 0.5 cups Whole Wheat Vermicelli; 2 teaspoons Refined Oil; 0.25 unit Carrot-regular; 3 units Haricot Bean; 0.25 cups Tomato

Time25 Min

DifficultyIntermediate

Serves1

Masala Semiya Upma Recipe is a quintessential South Indian breakfast. Served with a side of freshly ground coconut chutney, it is loaded with vegetables to provides energy all day. It is quick to cook and can be ready in less than half-hour. It is great to pack as a snack for kids’ lunch box or perfect as a healthy evening snack when the hunger pangs are high. Begin your day with this nutritious ... Masala Semiya Upma Restaurant style. The Masala Semiya Upma Ingredients provide an array of health benefits. It is called shavige in Karnataka, sevalu in Andra Pradesh and Telangana and Semiya in Tamil Nadu and Karnataka. It is gaining popularity in North India as Namkeen Jawe or vermicelli pulav. You will find a variation of this dish across the country. Vermicelli or the semiya made from whole wheat flour are protein-rich thin noodles. It is rich in iron, low in sodium, dietary fibres, helps clean the digestive system and improves overall health. It is calorie-dense and rich in carbohydrates and an essential source of energy to keep you energised and satiated for a long time. Whole wheat vermicelli extends all the advantages of wheat and improves metabolism, control obesity and manages blood sugar levels. The vegetables added to the dish like onion, carrot, beans, tomato adds nutrition to the already healthy dish. You can add green peas, corn, capsicum or other vegetables to suit your taste and preference. Similarly, each tempering ingredient adds flavour and nutrition to the dish.

Ingredients

Dry Grocery

Coconut Oil

0.25 teaspoons

Chana Dal

1.25 teaspoons

Red Dry Chilli Bydagi

0.5 unit

Mustard Seeds

0.5 teaspoons

Salt

1.5 teaspoons

Roasted Chana Dal

1 teaspoon

Peanut (with Skin)

1 tablespoon

Whole Wheat Vermicelli

0.5 cups

Refined Oil

2 teaspoons

Fruits & Vegetables

Curry Leaves

6 leafs

Coconut (big)

2 teaspoons

Ginger

2 small pieces

Mint W/o Roots

2 leafs

Onion

0.5 cups

Carrot-regular

0.25 unit

Haricot Bean

3 units

Tomato

0.25 cups

Other

Coriander Leaves

6 leafs

Green Chillies

1.5 g

Garlic

0.5 pieces

Water

2 tablespoons

Lemon Juice

1 teaspoon

Directions

In a pan, add Coconut Oil and Chana Dal. Allow the Oil to heat.

Add Mustard Seeds, Red Dry Chilli Byadgi, Curry Leaves and Salt once the Oil is heated.

Saute the ingredients and keep the tempering aside for future use.

In a blender, add Coconut, Roasted Bengal Gram, Coriander Leaves, Curry Leaves, Green Chilli, Garlic, Ginger, Mint Leaves, Onion and Salt. Blend the mixture with Water.

Garnish with previously prepared Tempering.

Soak Chana Dal in Water for half an hour. Drain and keep aside.

In a pan, roast Vermicelli using a little oil.

Heat Oil in a pan and add Mustard Seeds and soaked Chana Dal.

Once it starts to crackle, add slit Green Chilli, Curry Leaves and chopped Ginger. Saute.

Add chopped Onions, Carrots and Haricot Beans. Saute.

Add chopped Tomatoes and Salt and cook until mushy.

Add Vermicelli and mix well.

Sprinkle little Water and cook on steam.

Once done, garnish with Coriander, Lemon Juice and roasted Peanuts.

Serve with Green Coconut Chutney.

How to make Masala Semiya Upma awesome

Cook your Masala Semiya Upma Recipe in coconut oil to lend it authentic south Indian flavours. If you do not have coconut oil, you can use refined oil or desi ghee to cook and add fresh coconut shavings as a garnish. Lightly roast the masalas and other ingredients before grinding it to make the chutney to release flavours and fragrance and elevate the overall taste of the chutney. Garnish the dish with roasted peanuts, coconut shavings and chopped coriander leaves. Add a squeeze of lemon for added flavours. Create a mini south Indian breakfast platter by serving small portions of idli, vada, pongal, dosa, uthappam, rava upma, semiya upma and accompany it with peanut chutney, coconut chutney, onion chutney and vegetable sambar. A strong cup of filter coffee is the perfect way to end your breakfast. Check out this simple Masala Semiya Upma Video link and prepare Masala Semiya Upma at home.