If you’re looking for a breakfast that’s both nourishing and comforting, this Millet Vermicelli Upma is just the recipe you need! Made using millet-based vermicelli, this dish is a modern take on a traditional South Indian favorite — packed with fiber, flavor, and natural goodness.
Quick to make and easy to digest, it’s perfect for busy mornings, fasting days, or even a light dinner. Let’s get cooking!
🥣 Ingredients:
- 1 cup Millet Vermicelli
- ½ Onion, finely chopped
- 1 small Carrot, grated
- ¼ cup Cabbage, shredded
- 1 Tomato, chopped
- 1-2 Green Chillies, slit
- ½ tsp Cumin Seeds (Jeera)
- A pinch of Hing (Asafoetida)
- Few Curry Leaves
- Fresh Coriander Leaves, chopped (for garnish)
- Salt, to taste
- ¼ tsp Turmeric (Haldi)
- 1 tbsp Oil
- 1½ cups Hot Water
🔪 Cooking Instructions:
- Dry roast the millet vermicelli in a pan for 2–3 minutes on low heat until slightly golden. Set aside.
- In the same pan, heat oil. Add cumin seeds, a pinch of hing, and a few curry leaves.
- Add chopped onions and sauté until translucent. Then toss in the carrot, cabbage, tomato, and green chillies. Cook for 2–3 minutes until the veggies soften.
- Sprinkle turmeric powder, add the roasted vermicelli, and mix well.
- Pour in hot water, add salt to taste, and stir everything together.
- Cover and cook for 5–6 minutes on low flame, until the vermicelli is soft and water is absorbed.
- Turn off the heat and garnish with fresh coriander leaves.
💚 Health Benefits:
✔️ Nutritious Start – Made with millet vermicelli, this upma is rich in fiber, protein, and essential minerals — ideal for a balanced breakfast.
✔️ Anti-Inflammatory – Millets contain antioxidants and phytochemicals that help reduce inflammation and support overall well-being.
✔️ Light & Gut-Friendly – Easily digestible and gluten-free, it’s perfect for all age groups, especially those with dietary sensitivities.
🌟 Pro Tip:
Add a squeeze of lemon on top or a spoon of coconut chutney on the side for an extra flavor boost!
