Homemade Oats Vermicelli Upma
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About Homemade Oats Vermicelli Upma
Homemade Oats Vermicelli Upma is an innovative twist on the classic South Indian favorite, blending the wholesome goodness of oats with the comforting texture of vermicelli. This recipe is both delicious and healthy, making it a perfect choice for breakfast or as a satisfying tea-time snack.
Easy to prepare and packed with flavor, this upma features nutritious ingredients like whole wheat flour and a hint of desi ghee, enhanced with a touch of red chili powder for a gentle kick. It's a dish that kids will love for its mild taste, and adults will adore for its nourishing qualities and delightful taste.
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Recipe Time & More
Ingredients
- 1 cup Vermicelli (or oats for homemade oats)
- cup Wheat Flour (3/4, whole)
- 2 cup Water
- 1/4 cup Desi Ghee (for upma)
- 1/2 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder (Haldi)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 1 Capsicum (chopped)
- 1 Carrot (sliced)
- 1/4 cup Peas
- 2 tbsp Tomato Ketchup
- 2 tbsp Coriander (Dhania, chopped)
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Instructions
- To make homemade oats vermicelli grind oats to make oats flour.
- In a mixing bowl add oats flour and wheat flour add water to make a hard dough.
- Dough is ready now. Now grease the mould with ghee.
- Fill the dough in the mould.
- Make vermicelli from the dough.
- Sundry the vermicelli for 2 - 3 days.
- To make homemade oats vermicelli upma - in a wok add ghee heat it up and add chopped onion roast slightly.
- Add all veggies in it.
- Add salt.
- Add red chilli powder.
- Add turmeric powder and cook it for 10 minutes to make veggies crunchy.
- Add tomato ketchup mix well. Keep aside.
- In a pan roast the vermicelli. In a another pan boil 2 cup water.
- Add 1 cup roasted vermicelli and cook for 10 minutes on low flame.
- Now transfer the cooked vermicelli into crunchy veggies.
- Sprinkle chopped coriander leaves mix well. Cook for more 3 - 4 minutes on low flame.
- Now our healthy home made oats vermicelli upma is ready to serve.
Recipe Notes
Note – Make sure their is no moisture left. Store the vermicelli in an airtight container. You can store these homemade vermicelli for up-to 2 months.
Additional Tips
- 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; this prevents 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 7.8g | Fiber: 2g | Sugar: 3g
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Neeru Gupta
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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.