Vermicelli Upma Recipe – Quick Indian Breakfast with Vegetables

Last Updated on 3 months by Neha Deshmukh

Vermicelli Upma Recipe – Quick Indian Breakfast with Vegetables

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, satisfying breakfast is a must. And honestly, nothing beats a warm bowl of Upma. This Vermicelli Upma is a family favorite – it’s comforting, flavorful, and comes together in under 20 minutes. I first made this when I was trying to find a breakfast that my kids would actually eat without a fuss, and it’s been a winner ever since! It’s a delightful twist on the traditional Rava Upma, and the little bit of texture from the vermicelli makes it extra special.

Why You’ll Love This Recipe

This Vermicelli Upma isn’t just quick; it’s packed with flavor and goodness. Here’s why you’ll adore it:

• Fast & Easy: Ready in under 20 minutes – perfect for busy mornings.
• Versatile: Easily customizable with your favorite veggies.
• Flavorful: The tempering adds a wonderful aromatic touch.
• Comfort Food: A warm, satisfying breakfast that feels like a hug.
• Kid-Friendly: Even picky eaters tend to enjoy this one!

Ingredients

Here’s what you’ll need to make this delicious Vermicelli Upma:

• 2 cups Fine Vermicelli (approximately 150g)
• 1.25 cups Water (300ml)
• 3 tbsp Cooking Oil
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (split black lentils)
• 2 tsp Chana Dal (split chickpeas)
• 1 small piece Cinnamon
• 2 nos Cloves
• 0.5 tsp Fennel Seeds
• 2 Big Onions, sliced
• 1 tsp Ginger-Garlic Paste
• 1 Ripe Tomato, chopped
• 1 Green Chilli, slit
• 0.25 cup Mixed Vegetables (Carrot, peas, potato – approximately 60g)
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chilli Powder
• 0.25 tsp Garam Masala Powder
• 2 tsp Ghee
• Salt to taste
• Coriander Leaves, for garnish
• Lemon Juice (optional)

Ingredient Notes

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

• Vermicelli: I prefer using a thin, fine vermicelli for this recipe. It cooks quickly and has a lovely texture. You can find it at most Indian grocery stores.
• Tempering: The tempering (the spices fried in oil) is key to the flavor. Don’t rush this step! Some families add a pinch of asafoetida (hing) to the tempering for extra depth.
• Ghee: Ghee adds a richness and aroma that’s just unbeatable. But if you prefer, you can substitute with more cooking oil.
• Vegetables: Feel free to get creative with the veggies! I often use whatever I have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep. Wash and slice the onions, chop the tomato, slit the green chili, and finely chop the vegetables (if using).
2. Heat oil in a kadai (or a deep pan). Once hot, temper the mustard seeds, urad dal, chana dal, cinnamon, cloves, and fennel seeds. Let them splutter and become fragrant.
3. Add the sliced onions, green chili, and ginger-garlic paste. Sauté until the onions turn golden brown and fragrant – this usually takes about 5-7 minutes.
4. Now, add the chopped tomatoes and mixed vegetables. Cook until the tomatoes soften and the veggies are half-cooked.
5. Stir in the turmeric powder, red chili powder, garam masala, and salt. Mix well to coat everything evenly.
6. Pour in 1.25 cups of water, cover, and let the vegetables cook for about 2 minutes.
7. Break the vermicelli into halves and add it to the boiling water. Gently mix with a fork to prevent clumping.
8. Cover and cook on low flame for another 2 minutes. If the upma seems too dry, add an extra ¼ cup of water.
9. Turn off the heat. Add the ghee, garnish with fresh coriander leaves, and drizzle with lemon juice (if using).

Expert Tips

A few little secrets to perfect Upma:

• Don’t Overcook: Vermicelli cooks quickly, so keep a close eye on it. You want it to be soft but not mushy.
• Gentle Mixing: Be gentle when mixing the vermicelli to avoid breaking it.
• Adjust Water: The amount of water needed may vary depending on the type of vermicelli. Start with 1.25 cups and add more if needed.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• My friend Priya loves adding a handful of cashew nuts for a richer, more festive Upma.
• For a South Indian twist, add a pinch of curry leaves to the tempering.
• My mom always adds a squeeze of lime juice at the end for a bright, zesty flavor.

Vegan Adaptation

Want to make this Upma vegan? It’s easy! Simply substitute the ghee with an equal amount of cooking oil.

Gluten-Free Considerations

This recipe is naturally gluten-free, as vermicelli is typically made from rice flour. However, always double-check the packaging to ensure it’s certified gluten-free if you have a severe allergy.

Spice Level Adjustment

If you prefer a milder Upma, reduce the amount of red chili powder. Or, if you like it spicy, add a pinch of cayenne pepper!

Festival Adaptations

During auspicious occasions, adding a handful of nuts like cashews and raisins to the Upma is considered very lucky and adds a delightful sweetness.

Serving Suggestions

Serve this Vermicelli Upma hot, straight from the pan! It’s delicious on its own, but even better with:

• Coconut Chutney
• Onion Raita
• A side of yogurt

Storage Instructions

Leftover Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to rehydrate it.

FAQs

Let’s answer some common questions:

What type of vermicelli is best for Upma?

Thin, fine vermicelli made from rice flour works best. It cooks quickly and has a delicate texture.

Can I make this Upma ahead of time?

While it’s best enjoyed fresh, you can partially prepare it. Cook the tempering and vegetables ahead of time, and then add the vermicelli and water just before serving.

How do I prevent the vermicelli from clumping?

Break the vermicelli into smaller pieces before adding it to the water, and gently mix with a fork to separate the strands.

What vegetables can I add to Vermicelli Upma?

The possibilities are endless! Carrots, peas, potatoes, beans, and bell peppers all work well.

Can I adjust the spice level in this recipe?

Absolutely! Adjust the amount of red chili powder to your liking.