Indian Wheat Upma recipe

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Ingredients

2 cups broken wheat vermicelli
2 tablespoons vegetable oil
½ cup peanuts
¼ cup cashews
6 green chile peppers, chopped
1 large clove garlic, minced
1 (1 inch) piece ginger, finely chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, finely chopped
1 tablespoon salt, or to taste
4 ½ cups water

Nutrition Info

449.6 calories
carbohydrate: 55.7 g
cholesterol: : -
fat: 21.2 g
fiber: 5.3 g
protein: 14.5 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1953.2 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a deep, dry skillet over medium heat. Add vermicelli, cook and stir until lightly toasted, 1 to 3 minutes. Transfer to a bowl.

  2. Heat oil in the skillet over medium heat. Add peanuts and cashews to the hot oil and fry until golden brown, 3 to 5 minutes. Transfer to a bowl.

  3. Add chiles, garlic, ginger, cumin seeds, and mustard seeds to the skillet. Cook and stir until chiles are slightly tender, 1 to 3 minutes. Add onion and salt. Cover and cook until onion is translucent, 3 to 5 minutes more. Add water and bring to a boil. Add vermicelli, peanuts, and cashews to the skillet and stir continuously to avoid lumps, about 1 minute.

  4. Reduce heat to a simmer, cover skillet with a lid, and cook until smooth, about 5 minutes more.

Recipe Yield

4 servings

Recipe Note

This is one of my healthier and easy breakfast recipes. My husband loves this one for weekend brunch.

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