Homemade Oats & Vermicelli Upma: A Healthy & Flavorful Twist
15 minutes
757 reads
About Homemade Oats & Vermicelli Upma: A Healthy & Flavorful Twist
Craving a healthy and flavorful breakfast (or anytime meal)? This Homemade Oats & Vermicelli Upma offers a delicious twist on a South Indian classic, blending the nutty goodness of oats with the satisfying texture of vermicelli.Imagine vibrant fresh vegetables, aromatic spices, and a touch of ghee creating a symphony of flavors. Quick, easy, and packed with nutrients, this upma is a delightful way to start your day or enjoy a light, satisfying meal.And for a truly special touch, this recipe even guides you through making your own oat vermicelli from scratch! Get ready to elevate your upma game.
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Recipe Time & More
Cook15 minutes
Total15 minutes
Ingredients
Homemade Oat Vermicelli
- 1 cup Oats for homemade oats flour
- ¾ cup Whole Wheat Flour whole
- 2 cup Water
- ¼ cup Ghee for greasing
Upma Ingredients
- ¼ cup Ghee for cooking
- 1 Onion chopped
- 1 Tomato chopped
- 1 Bell Peppers chopped, green
- 1 Carrot sliced
- ¼ cup Peas
- ½ tsp Chili Powder red
- ¼ tsp Turmeric Powder
- 2 Tbsp Tomato Ketchup
- 1 cup Oat Vermicelli dried
- 2 cup Water for cooking upma
- 2 Tbsp Coriander chopped
- Salt to taste
Instructions
- Grind the oats into a fine flour using a blender or food processor.
- In a mixing bowl, combine the oat flour and whole wheat flour.
- Gradually add water to the flour mixture, kneading until a firm dough forms.
- Lightly grease a vermicelli press or a similar mold with ghee.
- Place the dough into the press and extrude the vermicelli directly onto a clean surface.
- Allow the vermicelli to air dry for 2-3 days until completely dry and brittle. This step is crucial for achieving the right texture in the upma.
- Heat ghee in a large pan or wok over medium heat. Add the chopped onion and sauté until softened and translucent.
- Add the chopped tomato, bell pepper, carrot, and peas to the pan. Sauté for a few minutes until slightly softened.
- Season with salt, red chili powder, and turmeric powder. Sauté for about 5 minutes, allowing the spices to bloom and coat the vegetables.
- Stir in the tomato ketchup and cook for another 5 minutes, or until the vegetables reach your desired level of tenderness. Set the vegetable mixture aside.
- In a separate pan, dry roast the dried oat vermicelli over medium heat until lightly fragrant. This enhances the nutty flavor of the oats.
- Bring 2 cups of water to a boil in a saucepan. Add the roasted vermicelli to the boiling water. Reduce heat and simmer for about 8-10 minutes, or until the vermicelli is cooked through but still retains a slight bite.
- Add the cooked vermicelli to the pan with the sautéed vegetables. Gently mix to combine.
- Garnish with freshly chopped cilantro. Cook for another 2-3 minutes, allowing the flavors to meld together.
- Serve the Homemade Oats & Vermicelli Upma hot and enjoy!
Recipe Notes
Good To Know
- Make sure there is no moisture left before storing.
- Store the vermicelli in an airtight container.
- Homemade vermicelli can be stored for up to 2 months.
- For extra protein and a pleasant bite, add a handful of roasted peanuts or cashew nuts along with the tempering at the beginning.
- To boost the tangy note, stir in a tablespoon of fresh lemon juice just before serving, or sprinkle with a little amchur (dry mango powder) for a unique twist.
- If making ahead, slightly undercook the vermicelli and oats mixture to prevent the upma from becoming mushy when reheated.
- For a colorful and nutrient-packed version, finely chop and sauté vegetables like carrots, bell peppers, or peas with the onions before adding the vermicelli and oats.
Expert Tips
- Toasting the vermicelli before cooking adds a nutty depth of flavor and helps prevent it from sticking together.
- Adjust the amount of water used depending on the thickness you prefer for your upma. For a creamier texture, use slightly more water.
- Don't over-stir the upma once the liquid is added, as this can make it mushy.
Storage Instructions
- Store leftover vermicelli upma in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying out.
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Recipe Nutrition
Calories: 282kcalCarbohydrates: 36gProtein: 5gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gFiber: 2gSugar: 3g
Neeru Gupta
Articles: 53
3 Comments
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This is so tempting! Thank you.
Looks so good! Can’t wait to try it.
This is perfect! Can’t wait to taste it.