Vermicelli/Semiya Upma is a traditional and popular South Indian breakfast made with vermicelli and vegetables
Dry roast Vermicelli in the instant pot itself untill it turns light golden brown on Saute Mode.I have used store brought roasted bambino vermicelli for this recipe.
In SAUTE mode ,Add ghee or oil and once it's hot add mustard seeds ,jeera and wait until it splutters.
Then add urad dal, green chilies, ginger ,curry leaves, hing ,turmeric powder and saute until urad changes into light golden brown.
Add chopped onion and saute until onion becomes light brown.
Add chopped mixed vegetables ,roasted vermicelli ,water ,salt and mix well.
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 1 minute.When the instant pot beeps, do a 5 minute NATURAL PRESSURE RELEASE(NPR), which means release pressure manually 5 minutes after the instant pot beeps.If you are in a hurry, you can also do a QUICK PRESSURE RELEASE (QR) manually.
Remove the steel insert from the instant pot and add lemon juice and garnish with fresh cilantro/coriander leaves and gently fluff the vermicelli with a fork.
Vermicelli Upma is ready to be enjoyed with coconut chutney
1. Make sure to use roasted vermicelli, raw vermicelli will become mushy.
2. You can use vegetables of your choice.
3.For kids box you can replace oil with ghee.Makes it more healthier choice.Also you can reduce the green chillies.
4.You can also add roasted cashews or peanuts(groundnuts) to make it more healthy and crunchier.
5.If you do not have a Instant pot,Here are the instructions to make it on stove top.
6.You can double the recipe with the same cooking time.
7.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.