Vermicelli upma, also known as semiya upma is an Indian breakfast made with vermicelli noodles. It is vegan and can be made easily in just about 20 minutes and is great for after-school snacks for kids as well as for their lunch boxes. Check out how to make vermicelli upma in the Instant Pot or on the stovetop.
Equipment
1 Instant Pot 6 qt( or 3 qt. Instant Pot, large pan for stovetop method)
Ingredients
1cupVermicelli(made with semolina, roasted or unroasted)
Roast vermicelli on saute mode for 3-4 minutes until golden brown.
Transfer the vermicelli into a bowl.
Add oil to the Instant Pot liner.
Once the oil is hot, add the mustard seeds, cumin seeds, whole red chili, urad dal, peanuts, and cashews and saute them until the peanuts and cashews are golden brown.
Add the serrano pepper, curry leaves, and chopped onions, and continue to saute until the onions are translucent.
Add water and salt, mix well, and deglaze the bottom of the pot with a spatula.
Add the roasted vermicelli and mix well.
Press cancel and turn the saute mode off.
Close and lock the lid.
Cook on high-pressure mode for 3 minutes with the pressure release valve in the sealing position.
Let the pressure release naturally for 5 minutes and then release it manually by moving the pressure release valve to the venting position.
Open the lid and fluff the vermicelli upma with a fork.
Stovetop method
Heat a wide pan on the stove on medium heat.
Roast vermicelli on saute mode for 3-4 minutes until golden brown.
Transfer the vermicelli into a bowl.
Add oil to the pan and heat it on medium heat.
Once the oil is hot, add the mustard seeds, cumin seeds, whole red chili, urad dal, peanuts, and cashews and saute them until the peanuts and cashews are golden brown.
Add the serrano pepper, curry leaves, and chopped onions, and continue to saute until the onions are translucent.
Add 1 ¼ cup water and salt, mix well, and deglaze the bottom of the pan with a spatula.
Add the roasted vermicelli and mix well.
Cover the pan with a lid.
Cook for 5-6 minutes with the lid covered until the water has been absorbed and the vermicelli is well cooked.
Turn off the heat and fluff the upma with a fork.
Notes
If you use roasted vermicelli then skip the step to roast it.