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# Namkeen Seviyan Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 2 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 305 kcal |
| Carbohydrates | 26 g |
| Protein | 9 g |
| Fat | 21 g |
| Saturated fat | 8 g |
| Cholesterol | 26 mg |
| Sodium | 1241 mg |
| Potassium | 799 mg |
| Fiber | 6 g |
| Sugar | 11 g |
| Vitamin A | 4059 IU |
| Vitamin C | 168 mg |
| Calcium | 104 mg |
| Iron | 5 mg |
## About
It is an extension of the South Indian Vermicelli Upma with the extra goodness of rich masala in it. In other words, **Namkeen Seviyan** is a popular North Indian Upma variant prepared with the same set of vegetables but with extra spice masala. It is most commonly served for morning breakfast, but can also be a healthy choice for lunch and dinner. It does not need any additional side, but a simple yogurt dip makes it an ideal combination.
There are not many variations to this simple **Namkeen Seviyan** or **Savory Vermicelli** but can be experimented with different vegetables. Adding vegetables is open-ended, yet keep it simple and balanced. Adding [exotic](https://en.wikipedia.org/wiki/Vegetable) vegetables can make it premium but also may impact its balance and taste of it. Also, as a variation, you may introduce new ingredients as an alternative to the vermicelli. You may perhaps choose, rava, oats, and even rice for the same masala Upma.
## Ingredients
### for roasting:
* 2 tsp ghee
* 1 cup semiya / vermicelli
### for upma:
* 2 tsp ghee
* 1 tsp mustard
* 1 tsp cumin
* pinch hing
* 2 tbsp peanuts
* 2 tbsp cashew
* few curry leaves
* 1 onion *(finely chopped)*
* 4 chilli
* 1 inch ginger *(grated)*
* 2 tbsp carrot *(chopped)*
* 2 tbsp capsicum *(chopped)*
* 2 tbsp peas
* 2 tbsp beans *(chopped)*
* ¼ tsp turmeric
* ½ tsp chilli powder
* ½ tsp coriander powder
* ½ tsp cumin powder
* ½ tsp garam masala
* 1 tsp salt
* 1½ cup water
* 2 tbsp coriander *(chopped)*
* 2 tsp lemon juice
## Instructions
1. Firstly, in a pan heat 2 tsp ghee and roast 1 cup semiya on low flame.
2. Roast until the semiya turns aromatic and golden brown. Keep aside.
3. Now in a large kadai heat 2 tsp ghee, add 1 tsp mustard, 1 tsp cumin and pinch hing.
4. also add 2 tbsp peanuts, 2 tbsp cashew and few curry leaves. Roast until the peanuts turn golden brown.
5. Add 1 onion, 4 chilli, 1 inch ginger and saute until the onion softens slightly.
6. Further add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp peas and 2 tbsp beans.
7. Saute on medium flame until the vegetables are crunchy.
8. Add in ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
9. Saute on low flame until the spices turn aromatic.
10. Pour in 1½ cup water and get to a rolling boil.
11. Once the water comes to a boil, add in roasted semiya and mix gently.
12. Cover and simmer for 5 minutes, or until the semiya absorbs all the water.
13. Give a stir, cover and simmer for 2 more minutes. At this stage, you can see there is no water in the kadai.
14. Add 2 tbsp coriander and 2 tsp lemon juice. Mix well and cover and rest for 5 minutes, so that all the moisture is absorbed well.
15. Finally, enjoy Namkeen Seviyan Upma with raita.
## Step-by-step
Firstly, in a pan heat 2 tsp ghee and roast 1 cup semiya on low flame.
Roast until the semiya turns aromatic and golden brown. Keep aside.
Now in a large kadai heat 2 tsp ghee, add 1 tsp mustard, 1 tsp cumin and pinch hing.
Also add 2 tbsp peanuts, 2 tbsp cashew and few curry leaves. Roast until the peanuts turn golden brown.
Add 1 onion, 4 chilli, 1 inch ginger and saute until the onion softens slightly.
Further add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp peas and 2 tbsp beans.
Saute on medium flame until the vegetables are crunchy.
Add in ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and 1 tsp salt.
Saute on low flame until the spices turn aromatic.
Pour in 1½ cup water and get to a rolling boil.
Once the water comes to a boil, add in roasted semiya and mix gently.
Cover and simmer for 5 minutes, or until the semiya absorbs all the water.
Give a stir, cover and simmer for 2 more minutes. At this stage, you can see there is no water in the kadai.
Add 2 tbsp coriander and 2 tsp lemon juice. Mix well and cover and rest for 5 minutes, so that all the moisture is absorbed well.
Finally, enjoy **Namkeen Seviyan Upma** with raita.
## Video
## Notes
* Firstly, even if you are taking roasted semiya, make sure to roast in a ghee for better results.
* Also, you can add vegetables of your choice to make the upma healthy.
* Additionally, you can also use oil in place of ghee, however, ghee gives better flavour.
* Finally, **Namkeen Seviyan Upma Recipe** tastes great even when packed in lunch box.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/namkeen-seviyan-recipe-savory-vermicelli/](https://hebbarskitchen.com/namkeen-seviyan-recipe-savory-vermicelli/)
