Vermicelli Upma
Known as "Shavige Bath" in Karnataka. This has been a go-to recipe for rushed mornings. Easy to find ingredients, quick to cook and a satiating breakfast, makes it a winner for when you are running late.
Ingredients
- 2 tbsp refined oil
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 0.25 tsp hing
- 1 green chili (finely chopped)
- 20 g grated coconut
- 1 medium onion (finely chopped)
- 5 g ginger (peeled and grated)
- 60 g carrot (peeled and diced)
- 30 g frozen peas (washed)
- 120 g roasted vermicelli
- 360 ml water
- 1 tbsp lemon juice
- 4 stems coriander leaves
- 10 g roasted salted peanuts
- salt to taste
Instructions
Add initial ingredients to jar
Add refined oil, mustard seeds, curry leaves, hing, and green chili to The Upliance 2.0 jar. Select sauté mode at 120°C for 2 minutes. The device will now sauté the spices.
The device will now cook the vegetables
Add grated coconut, onion, and ginger to The Upliance 2.0 jar. The device will now sauté for 2 minutes at 120°C with automatic stirring. Add carrot and peas; continue cooking for 3 minutes.
Add remaining ingredients and cook
Add roasted vermicelli, water, salt, and lemon juice to The Upliance 2.0 jar. The device will now cook at 100°C for 14 minutes with automatic stirring.
The dish is ready
Garnish the Vermicelli Upma in The Upliance 2.0 jar with coriander leaves and roasted peanuts. The dish is ready to serve.
Why this recipe works better with The Upliance 2.0
Automatic Stirring
No more standing over the stove. Upliance stirs your filling perfectly.
Precise Temperature
Maintain exact 120°C for perfect sautéing without burning.
Calorie-Aware Scale
Built-in scale tracks nutrition automatically as you cook.
Nutritional Information
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