Semiya Upma, Vermicelli Upma

Initial Preparation:

1. Heat 1 teaspoon ghee in a pan, roast the vermicelli until light golden in color. Set aside. Skip this step if you are using roasted vermicelli.

Upma Preparation:

1. Heat oil in a pan, splutter mustard seeds.
2. Then add in the urad dal and saute for few seconds.
3. Now add in the crushed red chillies, asafoetida and saute for few seconds on low heat.
4. Add in the chopped onions, green chillies, ginger, curry leaves and saute until the onions become translucent.
5. Now add in the finely chopped veggies and saute until half cooked.
6. Now add in the water and enough salt. Mix well and let it boil.
7. Once the water starts boiling, add in the roasted vermicelli and combine well.
8. Cover and cook until the semiya upma is done over low heat. Stir occasionally.
9. Serve hot.

Notes:

• If you are using thick semia, use 2 cups of water for 1 cup of semia.
• If you are using thin semia, use 1 cup of water for 1 cup of semia.
• Before adding roasted vermacelli, add enough salt and make sure that the water is little salty. Adjust the quantity of salt accordingly. Then only the upma will have the right amount of salt.