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Vermicelli Kitchdi (Semiya Upma)

Sanghi's picture
Vermicelli Kitchdi is a very simple, quick breakfast. Vermicelli will be easily available in any indian store, can be bought and stocked for months. Try this and enjoy!
  Rice vermicelli 2 Cup (32 tbs), semiya
  Onion 2
  Tomato 1
  Green chili 2
  Carrot 1
  Green peas 1⁄4 Cup (4 tbs)
  Curry leaves 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Urad dal 1 Teaspoon
  Gram dal 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Oil 1 Cup (16 tbs)
  Salt To Taste

1. Heat oil in kadai, Add the mustard let it splatter, now add the urad and gram dal, saute till golden brown.
2. Add the onion, green chilly, curry leaves, saute till transparent.
3. Add the tomato, saute for 3mins. After done, add carrot and saute for 2mins.
4. Now add turmeric powder, salt and 4 cups of water. Let it boil.
5. When the water is nicely boiling, put the vermicelli and simmer for 3mins. Stir occasionally.
6. Cook till its well cooked and the water evaporates fully.
7. Vermicelli kitchdi is ready.

Serve with tomato chutney! enjoy!

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Vermicelli Kitchdi (Semiya upma)

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Average: 3.8 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1418 Calories from Fat 1030

% Daily Value*

Total Fat 116 g179.2%

Saturated Fat 15.4 g76.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 233.5 mg9.7%

Total Carbohydrates 89 g29.5%

Dietary Fiber 7.6 g30.6%

Sugars 14.9 g

Protein 9 g18.7%

Vitamin A 118.1% Vitamin C 86.1%

Calcium 8.3% Iron 10.4%

*Based on a 2000 Calorie diet


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Vermicelli Kitchdi (Semiya Upma) Recipe, Vermicelli Kitchdi (Semiya Upma)