Millet Vermecilli


Millet Vermecilli

  • 1 packet of Milletable Millet Vermicelli

    2 tablespoons of cooking oil

    1 teaspoon mustard seeds

    1 teaspoon urad dal (black gram lentils)

    1 teaspoon chana dal (split chickpeas)

    1 small onion, finely chopped

    1 green chili, chopped (adjust to taste)

    A few curry leaves

    1/2 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped

    Salt to taste

    1/4 teaspoon turmeric powder

    1/2 teaspoon grated ginger (optional)

    2-3 cups of water for cooking

    Fresh coriander leaves for garnish

    Lemon juice (optional) for added zest

  • 1. Boil enough water and add the Milletable Millet Vermicelli to it.

    2. Cook for 3-4 minutes or until it becomes soft but not mushy. Drain, rinse under cold water, and set aside.

    3. In a deep pan or kadhai, heat the cooking oil over medium heat.Add mustard seeds, urad dal, and chana dal. Let them splutter and turn golden brown.Add the chopped onions and sauté until they turn translucent.Add the mixed vegetables, green chili, and curry leaves. Sauté for a few minutes until the vegetables start to soften.Sprinkle salt, turmeric powder, and grated ginger (if using). Mix well to coat the vegetables.

    4. Add the cooked Milletable Millet Vermicelli to the pan and gently mix everything together. Cook for another 3-4 minutes, allowing the flavors to meld.Garnish with fresh coriander leaves and a drizzle of lemon juice for added zest.

    5. Your Millet Vermicelli Upma is ready to be served. Enjoy it as a wholesome breakfast or snack

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