There are many versions of Uppuma (Upma / Uppuma / Uppittu), its a popular dish in South India. Various seasoning and/or vegetables are often added during the cooking, depending on individual preferences.
Servings: 4 Persons
Semiya / Vermicelli (4 cups)
Green Chillies (2nos. Slitted)
Optional (Carrot, beans, potato, peas – chopped small – 1 cup)
Ginger (1cm cube- Crushed)
Garlic (1 clove, Cushed)
Mustard (¼ tsp)
Urad Dhal (¼ tsp)
Chenna Dhal (¼ tsp)
Curry leaves ( 1 sprig)
Coriander leaves (2 sprigs, chopped)
Oil / Ghee (10tsp)
Salt (to taste)
Heat a thick bottomed pan, fry vermicelli in low flame, till the colour changes, and you get a pleasant smell. (Do not wait till its brown). Cool off, keep aside.
Heat 1tsp oil/Ghee in a pan, add mustard & dhals, wait till mustard sputters.
Add ginger, garlic, Curry leaves, Green chillies and onion (if vegetables, add them), Saute for a minute.
Add 4 cups of water & salt. Let it boil.
Reduce flame to low. Add vermicelli to the water slowly, mixing it thoroughly, avoiding the formation of lumps.
Add the remaining oil/Ghee, Mix well. Remove from flame & Cover it with lid. Wait for 10 minutes.