Keto Semiya Upma
Elevate your breakfast game with this flavorful Keto Semiya Upma, a low-carb twist on the traditional semiya upma. Made with keto-friendly vermicelli crafted from almond flour or Shirataki noodles, this recipe offers a guilt-free indulgence for anyone on a keto diet. Coconut oil adds richness, while aromatic spices like mustard and cumin seeds, coupled with urad and chana dal, provide an authentic South Indian touch. Packed with colorful vegetables like carrots and bell peppers, this dish is as nutritious as it is vibrant. Finished with a squeeze of lemon and a garnish of fresh coriander, this healthy, gluten-free upma is perfect for a satisfying breakfast or snack. Ready in just 35 minutes, it’s a delicious way to enjoy traditional flavors while sticking to your keto lifestyle!
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Recipe Information
Ingredients
- 200 grams Keto-friendly vermicelli (made with almond flour or Shirataki noodles)
- 2 tablespoons Coconut oil
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 1 teaspoons Urad dal (split black gram)
- 1 teaspoons Chana dal (Bengal gram)
- 1 medium Green chili, chopped
- 10 leaves Curry leaves
- 1 medium Onion, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 cup Carrot, finely chopped
- 0.5 cup Bell peppers, mixed colors, finely chopped
- 0.75 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Coriander leaves, chopped
Instructions
Begin by preparing the keto-friendly vermicelli as per package instructions. If using Shirataki noodles, rinse thoroughly, boil for 2-3 minutes, and drain well.
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them crackle.
Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
Add the chopped green chili, curry leaves, and finely chopped onion. Sauté until the onions become translucent.
Stir in the grated ginger and sauté for another minute to release the aroma.
Add the chopped carrots and bell peppers, and cook for 2-3 minutes until they become slightly tender.
Season with salt and turmeric powder, mixing well to coat the vegetables evenly.
Add the prepared vermicelli to the pan, combining well with the vegetable mixture.
Drizzle lemon juice over the upma, stir, and cook for another 2-3 minutes to blend the flavors.
Garnish with chopped coriander leaves. Serve hot as a hearty low-carb breakfast or snack.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 14.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 959 mg | 20% | |
*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.
