Nutritional Guidelines (per serving) | |
---|---|
130 | Calories |
2g | Fat |
28g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 4 bowls (4 servings) | |
Amount per serving | |
Calories | 130 |
% Daily Value* | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 195mg | 8% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 10g | 35% |
Protein 5g | |
Calcium 112mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
No matter where you go in India, upma is a hot, favorite breakfast food. It is originally from South India, and you can eat this tasty dish for breakfast, brunch or as a snack—it's so wholesome that you can make a healthy meal of it. Upma is traditionally made with coarse semolina. Try this easy recipe for upma made with "sevai"—which is Hindi for vermicelli.
Ingredients
- 1 cup sevai
- 2 tablespoons vegetable, canola or sunflower cooking oil
- 5 to 6 curry leaves
- 2 green chillies (slit lengthwise)
- 1-inch piece of ginger (grated)
- 3/4 teaspoon mustard seeds
- 2 medium-sized onions (chopped fine)
- 2 medium tomatoes (chopped fine)
- Salt (to taste)
- 2 cups hot water
- Pinch of turmeric powder
- Juice of 1/2 lime
- Chopped coriander (to garnish)
Steps to Make It
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Heat a griddle or flat pan over a medium flame and dry roast the sevai lightly until it turns pale golden brown. Stir frequently. Once done, remove the sevai and place it on a tray or platter.
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Heat oil in a pan and add the mustard seeds, curry leaves and green chilies. When the spluttering stops, add the grated ginger and stir well. Cook for one minute.
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Add onion and fry until it is translucent and soft.
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Add tomatoes and cook until they are soft.
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Add hot water, turmeric and salt to taste and bring to a boil.
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Add the roasted sevai, a little at a time, stirring constantly to prevent any lumps from forming.
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Simmer until the upma has the consistency of a very thick porridge. Turn off the burner.
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Squeeze lime juice over the upma and mix well.
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Garnish with chopped coriander and serve piping hot.
Tip
- Serve the upma with freshly prepared mint-coriander chutney.