Vermicelli or Sevayan are either made from wheat flour or all purpose flour. It is a much used ingredient in South India for preparing Payasams/Pudding. As a kid, I used to refer it is One-one Payasam. Well, it looks so.
Another popular dish that makes use of Vermicelli is Upma – a much loved breakfast in this part of the country. It can be also had anytime during the day, like a snack for tea or a quick dinner. Upma is generally made with Semolina. But, Vermicelli Upma is also a great eat. It is savory and sweet as it is often had with sugar or a tangy tomato sauce.
There are different varieties of Upma. Added with vegetables, this dish makes a meal in itself. I was not a huge fan and it was only recently that I developed a taste for it. However, it is usually preferred among kids and adults alike. I’m always an exception. Top it with a dollop of ghee or butter and you can find your kid gorging the dish.
So, here’s the vermicelli upma recipe.
[tweetthis]Fortified with vegetables, Vermicelli Upma makes a meal in itself.[/tweetthis]
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