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    VermicelliUpma

    watch the jar ↓

    A dark bowl of vermicelli upma seen from above, golden strands with peanuts, green peas, carrot bits and grated coconut1,800+ cooks
    ★ 4.2
    • Total time:30min
    • Your hands-on time:10min you
    • Longest hands-free stretch:15min free

    How upliance makes vermicelli upma, step by step

    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Vermicelli upma. Done.
    10 min19 min
    1. upliance, upliance

      This cooks it.

      • SAUTÉ
      • CHOP
      • COOK
      • STEAM
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, tempers, chops, sautés, cooks and steams, and the screen tells you what to drop in next. Scroll to watch it make vermicelli upma from above.

    2. You, 5 min

      Peel & rough-cut the veg

      +−How rough?

      Peel an onion and cut it in 4. Peel 5 g of ginger. Peel 60 g of carrot and cut it in 3. Pull the stem off a green chilli, squeeze 1 tbsp of lemon juice and chop 4 coriander stems for the top. The fine chopping is the jar's job. The jar doesn't roast the vermicelli, so buy it roasted; if yours is plain, dry-roast it in a pan till golden first, which adds about 5 minutes of your time.

    3. Line drawing: adding ingredients to the jar
      You, 30 s

      Drop 1 of 4

      +−What goes in

      The tadka, all at once: 2 tbsp refined oil, ½ tsp mustard seeds, 10 curry leaves, ¼ tsp hing and 20 g roasted salted peanuts. Leave the crown off the lid.

    4. Line drawing: crown lifted off the lid
      upliance, 30 s

      Crackles the tadka

      +−Why crown off?

      With the crown off, upliance heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp. Thirty seconds, no spluttering pan to guard.

    5. You, 30 s

      Drop 2 of 4

      +−What goes in

      The onion in 4 pieces, the green chilli and 5 g of peeled ginger, straight onto the tadka. Then put the crown back on.

    6. Line drawing: jar with lid and crown on
      upliance, 15 s

      Chops it fine

      +−No knife?

      No knife, no onion tears. With the lid and crown on, the blade chops the onion, chilli and ginger fine in about 15 seconds. Scrape the sides down once it stops.

    7. Line drawing: crown lifted off the lid
      upliance, 3 min

      Sautés the onion soft

      +−Till when?

      Crown off again, so the moisture escapes. upliance sautés the onion in the tadka for about 3 minutes, stirring by itself, till it's soft and golden.

    8. You, 15 s

      Drop 3 of 4

      +−What goes in

      60 g of carrot in 3 pieces. Crown back on.

    9. Line drawing: jar with lid and crown on
      upliance, 12 s

      Chops the carrot

      +−How small?

      A rough chop, then a finer one: about 12 seconds and the carrot is in little bits. Scrape the sides down once it stops.

    10. You, 1 min

      Drop 4 of 4

      +−What goes in

      Everything else, at once: 120 g roasted vermicelli, 30 g frozen peas (rinsed), 250 g water, 1 tsp salt and 1 tbsp lemon juice. upliance weighs each one as it lands.

    11. upliance, 15 min

      Cooks & steams itself

      15MIN FREEget ready for work
      +−What's the jar doing?

      upliance gives it one quick mix, then lets the vermicelli soak up the hot water with the lid on. It stirs gently for about 6 minutes, then leaves it to steam for the last 5 so the strands stay separate. Fifteen minutes that are yours: shower, pack the tiffin, make the chai.

    12. You, 2 min

      Coconut, peanuts. Serve.

      +−Finish

      Add 20 g of grated coconut to the jar and fold it through with a spatula. Spoon into bowls and top with the chopped coriander and another 10 g of peanuts. Eat it hot.

    Where the time goes

    You: 10 min
    peel · 4 drops · coconut & garnish
    upliance: 19 min15 free
    temper · chop · sauté · cook · steam
    upliance: a steel jar on a smart base with a touchscreen

    You: 10 min. upliance: 19 min.

    Get upliance
    Full recipeIngredients by drop, every step, nutrition+−

    Shavige bath, as Karnataka calls it: roasted vermicelli cooked over a mustard-seed, curry-leaf and peanut tadka with onion, carrot and peas, finished with fresh coconut. The rushed-morning breakfast, ready in about half an hour.

    South Indian, Karnataka. Vegan breakfast. Serves 2. About 30 min start to finish; about 10 min of it is you. Cooked 1,800+ times on upliance.

    Ingredients (2 servings)

    Drop 1the tadka

    • Refined oil 2 tbsp
    • Mustard seeds ½ tsp
    • Curry leaves 10 leaves
    • Hing ¼ tsp
    • Roasted salted peanuts 20 g

    Drop 2chopped fine by the jar

    • Onion peeled, cut in 41
    • Green chilli stem removed1
    • Ginger peeled5 g

    Drop 3chopped by the jar

    • Carrot peeled, cut in 360 g

    Drop 4cooked ~15 min

    • Roasted vermicelli store-bought roasted, or dry-roast plain vermicelli first120 g
    • Frozen peas rinsed30 g
    • Water 250 g
    • Salt 1 tsp
    • Lemon juice freshly squeezed1 tbsp

    To finish

    • Grated coconut 20 g
    • Coriander leaves finely chopped4 stems
    • Roasted salted peanuts 10 g

    Steps

    1. Prep (you, ~5 min). Peel the onion and cut it in 4. Peel 5 g ginger. Peel 60 g carrot and cut it in 3. Remove the chilli stem, squeeze 1 tbsp lemon juice and finely chop 4 coriander stems. Use roasted vermicelli; if yours is plain, dry-roast it in a pan till golden before you start (about 5 minutes more).
    2. Drop 1 (you, 30 s). Add the oil, mustard seeds, curry leaves, hing and 20 g peanuts. Leave the crown off.
    3. upliance, 30 s. With the crown off, it heats the oil and stirs slowly till the mustard seeds pop and the curry leaves crisp.
    4. Drop 2 (you, 30 s). Add the onion, green chilli and ginger, and put the crown back on.
    5. upliance, 15 s. With the lid and crown on, it chops the onion, chilli and ginger fine. Scrape down the sides and take the crown off.
    6. upliance, 3 min. With the crown off, it sautés the onion, stirring by itself, till soft and golden.
    7. Drop 3 (you, 15 s). Add the carrot pieces and put the crown back on.
    8. upliance, 12 s. It chops the carrot into small bits. Scrape down the sides.
    9. Drop 4 (you, 1 min). Add the roasted vermicelli, peas, 250 g water, salt and lemon juice.
    10. upliance, ~15 min. With the lid on, it mixes once, lets the vermicelli soak up the hot water, stirs it gently for about 6 minutes, then leaves it to steam for the last 5 so the strands stay separate. This is your free time: about 15 minutes.
    11. Finish (you, 2 min). Add 20 g grated coconut to the jar and fold it through with a spatula. Spoon into bowls, top with the coriander and 10 g peanuts, and serve hot.

    Nutrition per serving

    544 kcal · 62 g carbs · 14 g protein · 27 g fat.

    More recipesCooked 1,800+ times on upliance