Photograph of the finished Semiya upma

India · Cháo mì sợi rang xào rau củ

Semiya upma

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Somen noodles Somen noodles 1.5 lb
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.2
  • Photograph of Peas Peas 9.9 oz
  • Photograph of Mustard seeds Mustard seeds 0.8 oz
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 4.2 oz
  • Photograph of Curry leaves Curry leaves 48 leaves
  • Photograph of Ghee Ghee 7.1 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Lime Lime 4

Method

  1. 1 Break the noodles into short pieces and roast them in ghee for 6 minutes until they turn golden brown.
  2. 2 Toasting the noodles until golden brown is ideal; if they remain white, the porridge will have clumped together.
  3. 3 Sauté mustard seeds in ghee, then add chana dal, curry leaves, and green chilies.
  4. 4 Sauté the onions, carrots, and peas for 5 minutes.
  5. 5 Pour in twice the amount of hot water as the noodles, then add the roasted noodles and cover for 8 minutes.
  6. 6 Do not stir while steaming the noodles; stirring will break the noodles and cause the porridge to clump together.

With an appliance

  • Air fryer 28 min

    Replace steps 1–2: mix the noodles with a thin layer of ghee, heat in a steamer at 180 degrees for 4 minutes, shaking at the 2nd minute; reduce heat for about 2 minutes, the noodles will be evenly golden brown without needing to stir, and the surface will be dry, resulting in less stickiness. Steps 5–6: keep covered and steam in water for 8 minutes without stirring.

Start cooking