Gluten-Free Semiya Upma
Gluten-Free Semiya Upma is a wholesome, South Indian-inspired dish that's perfect for breakfast or a light meal, tailored for those seeking gluten-free options. This recipe features silky strands of gluten-free vermicelli tossed with vibrant vegetables like carrots and green peas, delicately spiced with a tempering of mustard seeds, cumin, curry leaves, and a hint of asafoetida. Cooked in aromatic coconut oil, it offers a fragrant and flavorful bite that's both nourishing and satisfying. A splash of fresh lemon juice and a garnish of coriander leaves elevate its tangy, herby profile, making it irresistibly fresh. Ready in just 30 minutes, this quick and easy recipe is a delightful way to enjoy a comforting, gluten-free twist on the classic Semiya Upma.
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Recipe Information
Ingredients
- 200 grams Gluten-free vermicelli
- 500 milliliters Water
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 teaspoons Chana dal
- 2 teaspoons Urad dal
- 1 pinch Asafoetida (hing)
- 1 whole Green chili (finely chopped)
- 8 leaves Curry leaves
- 1 medium Onion (finely chopped)
- 1 medium Carrot (grated)
- 50 grams Green peas
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves (chopped)
Instructions
Start by boiling 500 ml of water in a pot. Add the gluten-free vermicelli and cook until soft, for about 4-5 minutes. Drain and set aside.
Heat 2 tablespoons of coconut oil in a large pan over medium heat.
Add 1 teaspoon of mustard seeds to the hot oil and let them splutter.
Add 1 teaspoon of cumin seeds, 2 teaspoons of chana dal, and 2 teaspoons of urad dal to the pan. Stir for 1-2 minutes until they turn golden brown.
Sprinkle in a pinch of asafoetida and add 1 finely chopped green chili and 8 curry leaves. Stir well.
Add 1 medium-sized finely chopped onion to the pan. Sauté until the onion turns translucent.
Add 1 grated carrot and 50 grams of green peas to the pan. Cook for another 2-3 minutes.
Now, add the cooked vermicelli to the vegetable mixture.
Season with 1 teaspoon of salt and mix everything thoroughly.
Add 1 tablespoon of lemon juice and stir well to combine all the flavors.
Garnish with 2 tablespoons of chopped coriander leaves.
Serve hot as a hearty breakfast or a light meal.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 16.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
