Vermicelli is one of the classic Indian breakfast and snack that is loved and cherished all acro ss India. It offers perfect recipes to energise your mornings and evenings with deliciousness and power packed with nutrients. A Vermicelli packet is often found in many Indian pantries owing to its fast and simple prep, especially when there is not time to prepare an elaborate morning meal. A same vermicelli dish may vary in taste and recipe greatly from region to region depending upon various cuisines, local ingredients and spices. Known by distinct names across country including sev or sevai in Gujarati, semiya in Malayalam and Tamil, semiyan or sewaiya in Hindi and simoli in Bengali, vermicelli is one of a favourite choice for breakfast.
Vermicelli and Versatility
Vermicelli is usually a type of pasta native of Italy. However, its Indian version is slightly thinner than Italian version whereas thicker than it’s variant in English speaking nations. The name also defines various kinds of thin noodles in Asia.
Irrespective of the name, Vermicelli is one such snack that is served as variety of dishes. It is highly versatile to be served as savoury as well as sweet dish in India. While the savoury version as we have discussed is often eaten with delight as breakfast, light lunch or snack, the sweet version is also commonly prepared in India, Pakistan and Bangladesh, especially on the festivals of Diwali and Eid.
Outside India, it is quite popular as a part of chicken soup and some side dishes in Mexicana and Latin cuisines whereas throughout China and Asia, it is hugely popular in variety of dishes such as soups, salads and stir-fries.
Vermicelli Breakfast Recipes
Morning chaos and busy schedules, especially on weekdays often makes us think of some easy breakfast recipes that is quick, healthy and tasty. Vermicelli is definitely an important part of Indian breakfast particularly down south that tick marks all the boxes for us. While it takes less time to prepare and cook, it offers a moth full of delicious flavours. When paired up with favourite vegetables and some combination of spices, you get a hearty and healthy first meal of a day. Below are two mouth-watering recipes that you can make out of vermicelli or semiya packet for breakfast that can cook under 25 minutes.
Vermicelli Tomato Upma
Perfect for a quick delicious breakfast or lazy Sunday meal, this style of vermicelli upma is packed with flavours of fragrant spices and tangy tomatoes.
- 1 cup Ceepee roasted vermicelli
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 3 medium size tomatoes, roughly chopped
- 8-10 mint leaves, finely chopped
- 1 teaspoon Ceepee fennel seeds (saunf), roughly pounded
- 1 teaspoon Ceepee black mustard seeds
- 1 teaspoon Ceepee black pepper
- 1 teaspoon Ceepee cinnamon powder
- ½ teaspoon Ceepee hadli (Turmeric Powder)
- 1 tablespoon lemon juice
- Salt to taste
- Oil as required
- Begin with heating a pan with cooking oil on medium flame. As oil heats, add mustard seeds, curry leaves, cinnamon powder and cloves and let them splutter.
- Sauté onions, garlic and ginger in the same pan along with spices for few minutes. As onions becomes slight translucent, add tomatoes and stir for few seconds.
- Add black pepper powder, fennel seeds, red chilli powder and cook until all flavours are infused. Put mint leaves, vermicelli, salt to taste and 1½-cup water in the pan and cover the pan.
- Allow the vermicelli tomato upma to cool on low flame until all the water is absorbed and the noodles are completely cooked.
- Once ready, turn off the heat, remove the lid, add lemon juice and mix it gently.
- Serve the vermicelli tomato upma fresh along with coconut coriander chutney and tomato onion chutney. Enjoy the breakfast with peeping hot coffee or tea.
Wheat Vermicelli Biryani
Wheat Vermicelli is a delicious one-pot meal ideal for breakfast, lunch and dinner. Packed with goodness of veggies and subtle flavours of spices, it is light meal yet very healthy.
- 1 cup Ceepee Vermicelli
- 1 carrot, finely chopped
- ½ cup French beans, finely chopped
- ½ cup capsicum, diced
- 1 medium size onion, finely sliced
- 1 small cup green peas
- ½ tsp Ceepee Garam masala
- ½ tsp Ceepee dhaniya powder
- ½ tsp Shahi Biryani masala
- 1 tsp Ceepee turmeric powder
- 1 tsp Ceepee whole jeera
- Oil as required
- 1 medium sized onion, roughly chopped
- 1 tsp Ceepee Saunf or fennel seeds
- 2-3 green chilli
- A handful of Coriander leaves
- 2 cloves garlic
- ½-inch ginger
Start with heating oil in a pan and keep adding the ingredient to grind to paste one by one. Sauté the ingredient on low heat until their rawness is gone and they are slightly cooked. Cool the blend and grind to a smooth paste. Keep aside.
In a pan heat some oil, add jeera seeds and let them splutter. Put in sliced onion, sauté until they are translucent and add remaining veggies: carrot, capsicum, peas, beans, and sauté them on low flame