Breakfast · Indian · Konkani · Mangalorean · Quick Bites · Vegetarian

Spring Onion Semiya Upma


Mornings are a rush for everyone… get yourself ready, prepare lunch & breakfast simultaneously, get your kids dressed, pack lunch for yourself, kids & your husband. Then get everyone going after their breakfast… You are always looking for quick & healthy ideas to feed breakfast to your family. As breakfast is a very important meal of our day, it needs to be eaten without a fuss.  

Upma is a quick, tasty breakfast dish of South Indians…  Upma is generally made with semolina, but there are various versions to this.  Rice noodles are also used to prepare upma. Usually garnished with some finely chopped fresh coriander leaves..  I made variations by adding some chopped spring onions… and voila.. you have Upma with some different flavours…. 🙂 

Ingredients: (Serves 2) Preparation Time: 10 mins​
Semiya/Rice noodles – 150 gms
Dried Red Chili’s – 2/3, just tear them in between
Curry Leaves – 1 Sprig
Mustard Seeds – 1 tsp
Jeera/Cumin seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida/Hing – a pinch
Oil – 1 tbsp
Spring Onions – 1 Sprig, chopped finely
Salt to taste


Method:​
Heat a frying pan or a Kadai and dry fry the semiya till its a little golden brown. Remove and keep aside. Make sure the heat is set to medium.

Now heat oil in the same pan/kadai. Let the heat be set to medium. Add the dried red chili’s when the oil is hot and saute for a few seconds. Don’t let the chili’s turn black. Add the mustard seeds and let them splutter, next Add the Cumin seeds and saute for a few seconds. Now add the Urad dal and saute for a few seconds. Don’t let them turn dark brown. Add the hing/asafoetida and mix well.

Now add the fried Semiya and mix well. Add the curry leaves. Add a cup of water, enough to cook the semiya. Add salt to taste and let the semiya cook on medium heat. Keep mixing gently so that they don’t break and also so that they don’t stick to the bottom of the pan.

Should take about 5-7 minutes for the semiya to cook.


​Garnishing:​
Once done, garnish with the chopped spring onions.


​Serving Suggestions:​
Serve hot with coconut chutney. Tastes good on its own as well.​ Can be eaten for breakfast or as a snack anytime.. 🙂

Check out my other breakfast recipe’s.

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7 thoughts on “Spring Onion Semiya Upma

  1. i packed this for my lunch today… came out really gud…forgot red chillis & put green chillies…even then it was gooodd….my friends liked it !!!

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  2. I too do this upma in the same procedure .But instead of putting red chillies i will keep green chillies.next time i will try with red chillies.www.tastyandhealthyrecipes.wordpress.com

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