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rice sevai upma recipe, how to make rice sevai upma recipe

rice sevai upma recipe with step by step photos – yet another easy breakfast recipe made with rice vermicelli or rice seviyan.

upma and poha are regular breakfast or brunch snacks at home. they are quick to prepare and do not take much time.

i have already shared rava upma recipe, oats upma, tomato upma, bread upma and whole wheat vermicelli upma recipe. on occasions i also make this rice sevai upma. when short of time, i don’t add veggies. but to make it more healthy, you can add grated veggies like carrots, beans or cabbage. you can also add steamed peas.

this is a flavorful upma and goes as a nice breakfast with some hot chai or coffee. you can also serve this upma with coconut chutney.

if you are looking for more breakfast recipes then do check rava idli, cheese paratha, besan toast, onion rava dosa, dosa, ragi dosa and poha idli recipe.

rice sevai upma recipe below:

4.5 from 4 votes
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rice sevai upma recipe
prep time
15 mins
cook time
10 mins
total time
25 mins
 
rice sevai upma recipe - easy to prepare upma with rice vermicelli.
course: Breakfast
cuisine: south indian
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
cooking rice vermicelli:
  • 180 grams rice sevai (rice vermicelli or rice seviyan) OR about 1.75 cups rice sevai
  • 4.5 to 5 cups water for cooking rice vermicelli
for tempering rice sevai upma:
  • 1 teaspoon mustard seeds (rai)
  • 1 or 2 green chilies chopped
  • ½ inch ginger (adrak) - finely chopped, about 1 teaspoon finely chopped ginger
  • 1 medium onion - finely chopped
  • 8 to 10 curry leaves (kadi patta)
  • 12 to 15 cashews (kaju) - halved or whole
  • 4 to 5 tablespoon grated coconut or add as required
  • 2 tablespoon coconut oil or any oil or you can also use ghee
  • 2 to 3 tablespoon chopped coriander leaves (dhania patta)
  • 1 small to medium lime or lemon - sliced or diced to be served with the upma
  • salt as required
how to make recipe
cooking rice sevai:
  1. on a high flame bring 5 cups water to a boil in a pan.
  2. take 1.75 cups rice sevai/rice vermicelli. add to the boiling water.
  3. stir gently and cook the sevai on a medium to high flame.
  4. cook the vermicelli according to the package instructions or until they are cooked well.
  5. it took me around 10 minutes for the sevai to cook on a medium flame.
  6. drain the sevai in a strainer. keep the cooked rice sevai aside.

making rice sevai upma:
  1. in another pan, heat 2 tbsp coconut oil. you can also use any other oil instead of coconut oil. add mustard
  2. seeds and let them crackle.
  3. when the mustard seeds are almost done with the crackling, add 12 to 15 cashews. cashews can be kept whole or halved.
  4. saute till the cashew get a bit golden.
  5. add 1 tsp finely chopped ginger, 1/2 tsp green chilies. stir and saute for 5 to 10 seconds.
  6. then add finely chopped onion and 10 to 12 curry leaves.
  7. saute till the onions become translucent. don't brown them.
  8. add the cooked rice sevai and stir very well with the rest of the sauteed ingredients.
  9. season with salt. stir and add 4 to 5 tbsp fresh grated coconut.
  10. stir again and serve rice sevai upma hot plain or with coconut chutney. do drizzle some lemon juice while serving upma. also garnish with chopped coriander leaves

  11. you can also add lemon juice towards the end and give a final stir. add lemon juice as per your taste.
recipe notes

tips for making rice sevai upma recipe:

  1. you can also add 1 tsp each of chana dal and urad dal in this recipe. these lentils have to be added along with the cashews, when the mustard seeds begin to crackle. brown them and then add the ginger, green chilies, followed by onions and curry leaves.
  2. for kids reduce the green chilies or skip them entirely.
  3. peanuts can be added instead of cashews.


step by step rice sevai upma recipe:

1. on a high flame bring 5 cups water to a boil in a pan.

2. take 1.75 cups rice sevai (rice vermicelli or rice seviyan). add to the boiling water. i used MTR rice vermicelli.

3. stir gently.

4. cook the sevai on a medium to high flame.

5. cook the vermicelli according to the package instructions or until they are cooked well.

6. it took me around 10 minutes for the sevai to cook on a medium flame.

7. drain the sevai in a strainer. keep the cooked sevai aside.

making rice sevai upma:

8. in another pan, heat 2 tbsp coconut oil. you can also use any other oil instead of coconut oil, but coconut oil gives a good flavor and taste. add 1 tsp mustard seeds and let them crackle. you can also add 1 tsp each of chana dal and urad dal  and fry till golden. i have not added them due to dental issue of a family member.

9. when the mustard seeds are almost done with the crackling, add 12 to 15 cashews. cashews can be kept whole or halved.


10. saute till the cashew get a bit golden.

11. add 1 tsp finely chopped ginger, ½ tsp green chilies. stir and saute for 5 to 10 seconds. add more green chilies to make a spicy upma.


12. then add 1 medium sized finely chopped onion and 10 to 12 curry leaves.


13. saute till the onions become translucent. don’t brown them.


14. add the cooked rice sevai.

15. stir very well with the rest of the sauteed ingredients.

16. season with salt and stir well.


17. stir and add 4 to 5 tbsp fresh grated coconut. stir again. switch off the flame.

18. garnish with some coriander leaves & serve rice sevai upma hot plain or with coconut chutney. do drizzle some lemon juice while serving upma. you can also add lemon juice towards the end and give a final stir. add lemon juice as per your taste.




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This post was last modified on October 31, 2017, 7:13 pm

    Categories Indian Breakfast RecipesKids RecipesRice RecipesSouth Indian RecipesTiffin RecipesVegan Recipes