Namkeen Seviyan/Vermicelli Upma

Namkeen Seviyan/Vermicelli Upma –Namkeen seviyan or Vermicelli upma is a variation to the traditional upma recipe. It is also called semiya, seviya, sewiyan or Jave. The word namkeen stands for savory.  Traditional upma is made with roasted suji/semolina whereas this namkeen seviyan/vermicelli upma is made with roasted thick vermicelli. We also get the Rice vermicelli, similar to thin rice noodles. do not use that for this recipe. That has a completely different cooking process. This is also not the thin variety that we use for desserts and kheer. This Namkeen sevaiyan recipe is  perfect for breakfast, lunch, light dinner kids lunch box or evening tea. Make it healthy by adding more vegetables for children. Its so tasty they wont realize that you sneaked in some vegetables.

There are many varieties of roasted vermicelli available but the two brands that I have tried are Bambino and MTR. Both give good results. i have shared a picture below of the vermicelli that i used. I have used frozen vegetables, which I thaw by putting in room temperature water for 15-20. You use fresh vegetables like carrot, green beans, peas, cauliflower and corn.

You can add peanuts or cashews to the Namkeen/ Seviyan/Vermicelli Upma. I was making for someone who is allergic to nuts, hence did not add any. If you decide to add peanuts and cashew, I would roast them for few minutes in a tbsp of oil and keep it aside. Make the recipe as given and add it when we add the ginger and coconut. Adding turmeric is optional.

PRO TIP-Vermicelli Upma can be tricky to make and can turn mushy. Using boiling water is the key to non sticky Namkeen seviyan.

Some other recipes to try are-

Seviyan ki barfi in 10 minutes

Mixed Dal Instant Dosa-No Rice No fermentation

Brown Rice Dosa

Mixed Dal Instant Idli-No Rice No Fermentation

Instant Khaman Dhokla with Tips/Tricks for Soft,Spongy Dhokla

Here is the written recipe followed by the step by step pictorial one-

Namkeen Seviyan/ Vermicelli Upma

Namkeen Seviyan/Vermicelli Upma is a quick easy recipe made with roasted thick vermicelli with tips for non sticky sevaiyan. This savory vermicelli recipe can be eaten for breakfast, lunch, light dinner, with tea and is perfect for lunch box for kids.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine Indian, South Indian

Equipment

• 1 pan
• 1 spatula
• 1 measuring cups and spoons

Ingredients

  

• 2 cups Roasted vermicelli ,thick
• 2 tbsp oil
• 2 tbsp ghee use oil for vegan
• 1/2 tsp cumin seeds jeera
• 1 1/2 tsp mustard seeds, large Moti rai
• 1 1/2 tsp Urad dal
• 1 1/2 tsp Dalia Roasted chana dal
• pinch Asafoetida hing
• 2-3 Green chilies chopped
• 2-3 sprigs curry leaves
• 1 cup diced onions
• 1 cup mixed vegetables(carrots, peas, green beans, corn) I used frozen vegetables, which I thawed by putting in room temperature water for 15-20 minutes
• 1.5 tsp salt
• 4 cups boiling water boil water separately in kettle or pan
• 1 tbsp grated ginger
• 1/2 cup shredded coconut I used frozen grated coconut
• 1/4 cup chopped cilantro for garnish
• 1/2-1 lemon squeezed, depending on size

Instructions

 

• In a pan, heat oil and ghee. Add cumin, mustard, urad dal and dalia and cook till urad dal turns golden and mustard seeds splutter. Add pinch of hing
• Add chopped green chilies and curry leaves and cook for a minute
• Put diced onions and cook till onions turn pink and translucent
• Add in 1 cup of mixed vegetables and mix well for a couple of minutes
• Put salt and stir well.. Cover and reduce heat to low and cook for till vegetables are done, about 5-7 minutes
• Remove cover, stir well and add 4 cups of boiling water (I used my electric tea kettle to boil the water while I prepped)
• Bring the vegetables and water to a rolling boil
• Add the roasted Vermicelli, grated ginger and coconut and continue to boil on medium till the water is absorbed by the vermicelli. Keep stirring in between.
• Once water is absorbed by the vermicelli, top with a generous squeeze of lemon (either half or 1 lemon /lime, depending on size) and top with chopped cilantro
• Serve warm

Notes

I have tried with Bambino and MTR brand of Roasted vermicelli and they both work well. This is the slightly thicker variety. Using Boiling water is the trick and the key to non sticky vermicelli. 

Keyword bambino vermicelli upma, MTR vermicelli seviyan, namkeen seviyan, roasted vermicelli upma, savory vermicelli, vermicelli upma

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe

Ingredients

Add in 1 cup of mixed vegetables

and mix well for a couple of minutes. Put salt and stir well

Cover and reduce heat to low and cook for till vegetables are done, about 5-7 minutes

Remove cover, stir well and add 4 cups of BOILING water (I used my electric tea kettle to boil the water while I prepped)

Bring the vegetables and water to a rolling boil

Add the roasted Vermicelli, grated ginger and coconut

Keep stirring in between.(do not cover)

Serve your namkeen Seviyan warm

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