Semiya and Rawa Mixed Uppuma

      

         Uppuma, a very popular breakfast dish from Southern India is a quick and healthy recipe. It is usually made with one single main ingredient like Rawa (Cream of wheat or semolina) or Semiya(Vermicelli). It is also made with broken rice, broken wheat and beaten rice(Aval).
         Uninvited guests who arrive at breakfast or tea time in the evening are served Uppuma since it can be made quick. Traditionally, vegetables are not added but if you want to make a healthier version, carrots and green peas are a good choice.
         Here, I have mixed both Semiya and Rawa so that we can feel two different textures in the mouth. It takes an everyday dish into something interesting.
        Onions, green chilies, mustard seeds and cumin seeds are a must in Uppuma regardless of the main ingredient that is used. Either cashews or peanuts can be added as a personal choice. Curry leaves are a must too, but if you can't lay your hands on fresh ones its better to leave them out.
        Now about vermicelli, the ones we use in India are made from wheat. They come in different thickness. Some come roasted. If not its always a good idea to dry roast it. It is difficult to estimate the water ratio to vermicelli. Generally, 2:1 of water to vermicelli is used, but depending on the thickness you'll need a bit more or less of water. The ratio for water to rawa is always 2:1.
         The recipe I have given here is enough for one hungry person. You can double or triple this according to the number of people you want to serve.

Ingredients:

• Rawa (Cream of wheat or semolina) 1/4 cup  
• Semiya (Vermicelli) 1/8 cup
• Chopped Onions 1/4 cup
• Green chili 1or according to taste, chopped
• Minced ginger 1 tsp
• A few curry leaves and some chopped cilantro leaves
• Green peas 1/4 cup
• Mustard seeds 1/4 tsp
• Cumin seeds 1/4 tsp
• Urad dal 1/4 tsp
• Channa dal 1/2 tsp
• Salt to taste
• Oil 2 to 3 tbsps
• Water about 1 cup
• Lemon juice 1 tbsp or to taste

Dry roast the rawa and semiya separately in a pan on medium heat. Heat the oil in a pan. When the oil starts to shimmer add the mustard seeds and wait for it to pop. Add the cumin seeds and the dals. Fry for a few seconds. Now add the onions, green chili, ginger and curry leaves. Fry until the onions are translucent. Add the water and green peas into the pan. Add enough salt and give a good mix. Wait for the water to come to a boil. Add the semiya and cook until the strands are soft and pliable. At this point if the vermicelli had  absorbed most of the liquid you might need to add a couple tablespoons of extra water. Add the lemon juice, turn the heat to low and add the rawa in slowly while continually stirring the contents to prevent the rawa from clumping. When everything is mixed well, close the pan with a lid and cook on low heat for two minutes. Garnish with cilantro.

You can add more or less lemon juice to suit your taste. It shouldn't be too lemony.
While adding the rawa the mixture might bubble and splatter. Be very careful during this step.

To watch a video of this recipe go to
https://www.youtube.com/watch?v=qWW0eJUe3fw