Vegetable Vermicelli Upma | Quick & Healthy Breakfast Recipe | झटपट और आसान सेवई उपमा | Sanjyot Keer

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Intro 0:00
Roasting Vermicelli 1:12
Vegetable Prep 2:00
Special Announcement 3:31
Tempering & Cooking 6:34
Important Tips & Final Steps 9:26
Plating 11:48
Outro 12:37

Date: September 15, 2025
Recipes comfort food Indiancuisine Recipes street food

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27 thoughts on “Vegetable Vermicelli Upma | Quick & Healthy Breakfast Recipe | झटपट और आसान सेवई उपमा | Sanjyot Keer”

  1. Full written Recipe – Vegetable Vermicelli Upma

    Prep Time: 10 minutes

    Cooking Time: 15-20 minutes

    Serves: 3-4 people

    Ingredients:

    Roasting Vermicelli

    GHEE | घी 1/2 TSP

    VERMICELLI | सेवईं 1 CUP

    Vegetable Prep

    GINGER | अदरक 1 INCH

    GREEN CHILLI | हरी मिर्च 2 NOS.

    ONION | प्याज़ 1 MEDIUM SIZED

    FRENCH BEANS | फ्रेंच बीन्स 3–4 NOS.

    CARROT | गाजर 1/2 MEDIUM SIZED

    CAPSICUM | शिमला मिर्च 1/2 MEDIUM SIZED

    Tempering & Cooking

    GHEE | घी 1 TBSP

    CASHEW | काजू 10 NOS.

    PEANUTS | मूंगफली 1 TBSP

    MUSTARD SEEDS | राई 1 TSP

    CHANA DAL | चना दाल 1 TSP

    URAD DAL | उड़द दाल 1 TSP

    HING | हींग 1/4 TSP

    CURRY LEAVES | कड़ी पत्ते 8–10 NOS.

    SALT | नमक TO TASTE

    TURMERIC POWDER | हल्दी पाउडर 1/2 TSP

    WATER | पानी 1.5 CUPS

    SUGAR | शक्कर A PINCH

    FRIED NUTS | तले हुए काजू और मूंगफली

    LEMON JUICE | नींबू का रस

    FRESH COCONUT | ताज़ा नारियल (GRATED)

    FRESH CORIANDER | हरा धनिया (CHOPPED)

    Method:

    Heat ½ tsp ghee in a pan, add vermicelli, and roast on low flame until golden and aromatic. Transfer to a plate and let it cool down.

    Finely chop onion, ginger, and green chillies, and keep aside. Coarsely chop beans, carrot, and capsicum separately.

    In a pan, heat 1 tbsp ghee. Add mustard seeds, chana dal, urad dal, hing, and curry leaves. Once they splutter and turn golden, add the chopped onion, ginger, and green chillies. Sauté until the onions turn translucent.

    Add the chopped beans, carrot, and capsicum. Season with salt and turmeric powder, and cook for 2–3 minutes until slightly softened.

    Add 1.5 cups of hot water along with a pinch of sugar. Bring to a boil. Meanwhile, wrap the lid of the pan with a clean napkin so that excess steam is absorbed during cooking.

    Add the roasted vermicelli, stir well, and cook until the water level reduces to the level of the vermicelli. Cover the pan with the prepared lid and cook on low flame for 5–6 minutes.

    Open the lid and check — there should be no water left at the bottom. Cover again and let it rest for a few minutes. Then gently mix and fluff up the vermicelli.

    Add fried cashews and peanuts, lemon juice, freshly grated coconut, and chopped coriander. Mix gently.

    Serve hot with coconut chutney or as a light meal on its own.

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