Saffron Vermicelli Recipe – Indian Sweet Vermicelli Omelette

Last Updated on 2 months by Neha Deshmukh

Saffron Vermicelli Recipe – Indian Sweet Vermicelli Omelette

Introduction

Okay, let’s be real – sometimes you just want something a little different for breakfast, right? Something comforting, a little sweet, and totally delicious. This Saffron Vermicelli Omelette is exactly that. I first stumbled upon this combination at a friend’s place during Eid, and I’ve been hooked ever since! It’s a beautiful blend of textures and flavors – the delicate sweetness of the vermicelli with the fluffy, fragrant omelette. Trust me, it’s a surprisingly delightful way to start your day (or enjoy as a cozy afternoon treat!).

Why You’ll Love This Recipe

This isn’t your average omelette! It’s quick to make, taking only about 15 minutes from start to finish. The saffron adds a touch of luxury and a beautiful aroma. Plus, it’s a fantastic way to use up leftover vermicelli if you have some. It’s a unique dish that’s sure to impress your family and friends.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 180 gm vermicelli
• 30 gm butter (about 2 tablespoons)
• ¼ cup sugar
• 2 large eggs
• 5-6 saffron strands
• 1 tbsp milk
• A drizzle of oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Saffron – its quality & source: Seriously, good saffron is worth it. Look for deep red strands with a strong aroma. Kashmiri saffron is considered the best, but Spanish saffron is also a great option. A little goes a long way, so don’t skimp on quality!
• Vermicelli – types used in Indian cuisine: In India, we typically use a very thin vermicelli, almost like angel hair pasta. It’s often called seviyan. You can find it at most Indian grocery stores. If you can’t find it, a very thin pasta will work in a pinch, but the texture won’t be quite the same.
• Butter – salted vs. unsalted preference: I personally prefer using salted butter for this recipe, as it balances the sweetness nicely. But if you only have unsalted, that’s perfectly fine – just add a tiny pinch of extra salt to the vermicelli mixture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt 10 grams of butter in a skillet over medium heat. Add the vermicelli and sauté until it’s lightly toasted – this takes just a few minutes. You want it golden, not burnt! Once toasted, set it aside.
2. Now, boil some salted water in a pan. Add the vermicelli and cook until it’s al dente – meaning it’s cooked through but still has a bit of bite. Drain it really well. We don’t want a soggy omelette topping!
3. Melt the remaining 20 grams of butter with the sugar in the same skillet. Toss the drained vermicelli in this buttery sugar mixture until every strand is coated. This is where the magic happens!
4. While the vermicelli is getting its sweet coating, let’s make the omelette. Whisk the eggs with the crushed saffron, milk, and a pinch of salt. Heat a drizzle of oil in a separate pan. Pour in the egg mixture and cook until it’s a fluffy omelette.
5. Finally, slice the omelette and gently place it on top of the sweetened vermicelli. Serve immediately with a hot cup of chai – it’s the perfect pairing!

Expert Tips

• Don’t overcrowd the pan when toasting the vermicelli. Work in batches if necessary.
• Keep a close eye on the vermicelli while it’s toasting – it burns easily!
• Crushing the saffron strands helps release their flavor and color. You can use a mortar and pestle, or just rub them between your fingers.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Mild: Add a pinch of cardamom powder to the vermicelli for a warm, aromatic flavor.
• Festival Adaptations: Breakfast/Brunch for Eid or Diwali: This is a popular dish during festivals! It’s a lovely addition to a festive spread.
• Sweetness Level: Adjust sugar to preference: If you prefer a less sweet dish, reduce the amount of sugar to 2 tablespoons.
• Egg-Free Variation – using a besan batter: For a vegan or egg-free version, replace the omelette with a thin besan (gram flour) pancake. Season the batter with a little turmeric, chili powder, and salt.

Serving Suggestions

This Saffron Vermicelli Omelette is best enjoyed fresh and warm. A cup of hot masala chai or a glass of cold milk complements it beautifully. It’s also lovely with a side of fresh fruit.

Storage Instructions

Honestly, this is best eaten immediately. The vermicelli tends to get soggy if stored. However, if you must store leftovers, keep the vermicelli and omelette separate in airtight containers in the refrigerator for up to a day. Reheat gently before serving.

FAQs

• Is this dish typically eaten for breakfast? Yes, it’s a popular breakfast or brunch dish, especially during festivals and special occasions.
• Can I use a different type of vermicelli? You can, but the texture will be different. A thinner vermicelli works best.
• How can I make the saffron flavor more pronounced? Soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the eggs.
• What is the best way to toast the vermicelli without burning it? Use medium heat and stir constantly. It only takes a few minutes to toast, so keep a close eye on it.
• Can this be made ahead of time? It’s best made fresh, but you can toast the vermicelli ahead of time and store it in an airtight container. Then, just proceed with the recipe when you’re ready to eat.