KAMBU VERMICELLI UPMA/BAJRA VERMICELLI UPMA

This is everyone's favourite and tasty upma with a dash of health. A perfect filling dish having mild tanginess of lemon and a fine aroma of ginger with a soft texture so that it remains in your mind long time.

Easy to make. Quick meal

Ingredients:

Roasted bajra vermicelli 500 gms
Bellary onion one finely chopped longitudinally
Green chillies two cut longitudinally
Curry leaves three sprigs
Coriander leaves three for four sprigs
Ginger gratings one spoon
Lemon half
Sesame oil one tablespoon
Mustard seeds one spoon
Broken urad dal one spoon
Salt to taste


PROCEDURE:

Take 2 litres of water in a vessel and add required salt and few drops of sesame oil.
Transfer the Bajra vermicelli to the water to soak for three minutes.
Drain the water completely by closing the vessel with the fit plate.
Set aside.
Heat the Idli steamer with adequate water.
Spread the wet kerchief on the idli mould plate.
Spread the drained vermicelli over the cloth evenly.
Place the idli mould plate in the Idli steamer and close the cover.
Steam for five minutes.
Take out the steamed vermicelli and set aside.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up.
Add onions, green chillies, curry leaves, ginger gratings and broken urad dal.
Saute until the onions turn translucent.
Transfer the cooked vermicelli and stir gently
Squeeze lemon over vermicelli .
Add chopped cilantro greens.
Stir again to combine all the ingredients together.
Switch off the flame. The heat in the frying pan is sufficient to mix the ingredients together.
Check the taste of salt.If needed , sprinkle a  little quantity of salt and mix well.


A nice Bajra vermicelli upma is ready to enjoy with curd or any side dish of your choice.

Step by step Image tutorials below:





































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