Traditionally back home, semiya upma was prepared like the regular upma with water directly in the seasoning. That was never palatable to me. So I thought it is better to prepare this like pasta. Actually this was an inspiration from the Rice Sticks Upma. Needless to say it can make for a wholesome and tasty breakfast/snack.
Roasted Semiya - 2 cups
Mixed vegetables - 1 cup (chopped carrots, beans, peas, corn, cabbage)
Turmeric - a pinch
Onion - 1 medium (finely chopped)
Peanut-coconut masala - 1/4 cup (see the recipe here)
Salt to taste
Seasoning (oil, chana dal, urad dal, mustard seeds, dried red chilli, curry leaves)
Lemon juice - 2 tsp
Method of Preparation -
Add the roasted semiya to boiling water. Let them sit in the boiling water until they are just about cooked. It could take about 3-4 minutes. Ensure that it doesn't sit in the water for too long since it could turn soggy.
Immediately drain the water from the semiya and run cold water through it.
In a skillet on a medium-high flame, heat some oil and add the seasoning.
After the mustard seeds start crackling, add finely chopped onions and saute them to a golden color.
Boil the mixed veggies separately and add it to the sauteed onions.
Put in turmeric and salt as per taste. Add the peanut-coconut masala and mix well.
Add the drained semiya and mix well for a minute.
Switch off the flame and squeeze in the lemon juice and mix well. Serve hot or cover it with a lid till it is ready to be served.
Serves 4 Adults
Preparation Time 18-20 min
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wow i love semiya upma...will defintely try this...