Vegetable Vermicelli Upma

Semya Upma.

Vermicelli is boiled in water till just soft and fluffy. All the vegetables are chopped up and cooked in tempered oil till done. Finally vermicelli is added to the vegetables and briefly cooked till it absorbs all the flavors. Serve vermicelli upma with a glass of buttermilk.
Makes: around 3 Servings of Vegetable Vermicelli Upma.

Ingredients:

Vermicelli 1 1/2 Cups
Potato 1 Small
Onion 1 Small
Bell Pepper 1 Small
Carrot 1 Small
Green Chillies 4
Fresh or Frozen Green Peas 1/2 Cup
Roasted Peanuts 2 tbsps
Yogurt 1 1/2 tbsps
Cilantro Few Sprigs
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Chana Dal 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Peel, wash and finely chop the potato, onion and carrot.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Remove stems, wash and slice the green chillies.
Wash and finely chop the cilantro.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately strain the cooked vermicelli and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When chana dal turns light brown, add green chillies, potato and onion.
Once onion turns translucent, add carrot, bell pepper, green peas and salt.
When carrot turns soft, add strained vermicelli and yogurt.
Mix carefully and cook for a minute or two to let vermicelli absorb all the flavors.
Garnish with chopped cilantro and serve vermicelli upma.
Notes: Don’t overcook vermicelli.

Suggestions: If vermicelli is overcooked, try not to boil it for so long next time or else don’t overcook it in the pan. Make sure all vegetables are cooked well before adding vermicelli.
Variations: Also add chopped tomato along with vermicelli if you wish. Add your choice of vegetables to the upma.
Other Names: Vermicelli Upma, Semya Upma.

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Ragi Flour Dosa

Ragi Dosalu.

Dosa can be prepared with ragi flour / finger millet flour. Its easy and needs no fermentation. A batter is prepared with ragi flour and rice flour. The batter is poured onto hot pan and cooked till the dosa turns crisp. Serve ragi dosa immediately with any pickle or chutney of your choice.
Makes: around 8 Ragi Dosalu.

Ingredients:

Ragi Flour 1 Cup
Rice Flour 1/3 Cup
Green Chiles 2 – 4
Spring Onions 2
Curry Leaves 3
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and tear curry leaves into small pieces.
Wash, remove ends and finely chop the spring onions.

In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water.
Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt.
The batter is somewhat thin and pourable or else adjust with water.
Leave the batter to sit for around 10 minutes for the flavors to enhance.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of ragi dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into 7 – 9 inch diameter dosa.
Fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining ragi dosa batter.
Serve ragi dosa with any chutney of your choice or with sambar.
Notes: Make sure ragi dosa is little crisp before removing from heat.

Suggestions: If the ragi dosa doesn’t come out crisp, make sure the pan is hot all the time. Don’t spread the batter once it hits the pan. Let it take its time to cook and crisp up. If the dosa doesn’t come out, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust with water.
Variations: You can also add finely chopped onion, ginger or cilantro to the batter. Finely chopped cashews are also commonly added.
Other Names: Ragi Flour Dosa, Ragi Dosalu.

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