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Masala Semiya Upma

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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.

Nutrition Info. (per serving)

ProteinFatCarbsFibre589 Cal589 Cal589 Cal589 Cal
  • 17gProtein
  • 22gFat
  • 83gCarbs
  • 13gFibre

Ingredients

Dry Grocery

Coconut Oil

Coconut Oil

0.25 teaspoons

Chana Dal

Chana Dal

1.25 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Mustard Seeds

Mustard Seeds

0.5 teaspoons

Salt

Salt

1.5 teaspoons

Roasted Chana Dal

Roasted Chana Dal

1 teaspoon

Peanut (with Skin)

Peanut (with Skin)

1 tablespoon

Whole Wheat Vermicelli

Whole Wheat Vermicelli

0.5 cups

Refined Oil

Refined Oil

2 teaspoons

Fruits & Vegetables

Curry Leaves

Curry Leaves

6 leafs

Coconut (big)

Coconut (big)

2 teaspoons

Ginger

Ginger

2 small pieces

Mint W/o Roots

Mint W/o Roots

2 leafs

Onion

Onion

0.5 cups

Carrot-regular

Carrot-regular

0.25 unit

Haricot Bean

Haricot Bean

3 units

Tomato

Tomato

0.25 cups

Other

Coriander Leaves

Coriander Leaves

6 leafs

Green Chillies

Green Chillies

1.5 g

Garlic

Garlic

0.5 pieces

Water

Water

2 tablespoons

Lemon Juice

Lemon Juice

1 teaspoon

Directions

1In a pan, add Coconut Oil and Chana Dal. Allow the Oil to heat.
2Add Mustard Seeds, Red Dry Chilli Byadgi, Curry Leaves and Salt once the Oil is heated.
3Saute the ingredients and keep the tempering aside for future use.
4In 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.
5Garnish with previously prepared Tempering.
6Soak Chana Dal in Water for half an hour. Drain and keep aside.
7In a pan, roast Vermicelli using a little oil.
8Heat Oil in a pan and add Mustard Seeds and soaked Chana Dal.
9Once it starts to crackle, add slit Green Chilli, Curry Leaves and chopped Ginger. Saute.
10Add chopped Onions, Carrots and Haricot Beans. Saute.
11Add chopped Tomatoes and Salt and cook until mushy.
12Add Vermicelli and mix well.
13Sprinkle little Water and cook on steam.
14Once done, garnish with Coriander, Lemon Juice and roasted Peanuts.
15Serve with Green Coconut Chutney.

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We hope you had fun making it! Enjoy the meal.

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