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4.05 from 20 votes

Vermicelli Upma

A delicious and tasty upma cooked with vegetables and spices - a perfect breakfast to start your day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 PEOPLE
Author Ruchi


  • 1.5 cup Whole wheat Vermicelli
  • 1 small Chopped Onion
  • 1/2 cup Frozen Peas and carrots
  • 8 pieces of Curry leaves
  • 1/8 teaspoon Mustard seeds
  • 1/4 teaspoon Crushed chili peppers
  • Salt to taste
  • 1 tablespoon Oil


  • Assemble all the ingredients.
  • In a pan dry toast vermicelli on a low flame.
  • It will be done in 3 minutes. Keep a watch as it gets toasted pretty fast.
  • Boil water in a pan, add 2 teaspoon oil, add toasted vermicelli and let it stand in hot water for 2 minutes. Using a spoon; spoon out some vermicelli and press, if they feel soft - they are ready. If they are still crunchy keep them in hot water for another minute and a half until soft.
  • Drain the water and allow it to cool down completely. Keep boiled vermicelli in open and let it dry out.
  • Meanwhile heat oil in a kadhai/pan and add mustard seeds and curry leaves. When they start to sputter mix in chopped onions and saute for a minute. Mix in peas and carrots and cook for another 1 minute.
  • Mix in salt...
  • Crushed red chili.
  • Mix in boiled and cooled vermicelli..
  • And fold it gently with the mixture. Use a gentle hand to mix or else they will get mushy. Take it off the flame and let it sit for couple of minutes before serving.
  • Using a fork fluff them up and serve.