Recipe: Vermicelli Upma With Ginger

Saturday, February 14, 2015

This flavorful snack is quick to make and delightfully light on the palette. The key is to use fresh ginger. You only need a few ingredients to bring it together (ideal for days when you have a short-stocked pantry), and it is a great pick-me-up snack after a long day.


This snack pairs just as easily with chai as it does a glass of white wine, depending on how your day has been :) Without further ado – here is the recipe.


Makes: Four servings
Diet: Vegan, Ritual friendly
Prep Time: Less than 10 minutes
Cook Time, Ease: Less than 10 minutes, Easy



1 tblsp cooking oil
2 tsp. cumin seeds
1 tsp. freshly grated ginger (recommended)
1 tsp. whole black peppercorns (optional)
1 cup semolina vermicelli (broken to 1” pieces)
1 cup boiling water
¼ tblsp. lemon juice
¼ tsp. sugar
¼ tsp. salt (or to taste)

Fresh cilantro leaves (optional)

Optional Garnish: Diced tomatoes

Heat the oil in a large sauté pan. As it warms up, add the cumin seeds and allow them to sizzle. Add fresh ginger and whole black peppercorns, if using, to this hot oil and sauté them for a minute on medium low. This seasons the oil. Add the semolina vermicelli and lightly sauté for 2 minutes until they are coated in the seasoned oil. Carefully add the boiling water to it, to cover. Season this with a splash of lemon juice, salt and sugar. Cover and allow it to finish cooking on low until the water evaporates or the vermicelli has cooked (about 3-5 minutes). Mix in the cilantro leaves, if using and allow it to cook for a minute more. Garnish with diced tomatoes if using. Serve immediately.


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Nandita Godbole

Once a botanist & landscape architect. Now a personal chef & author, an artist, graphic designer, blogger & closeted poet. Loves freshly brewed chai, the crisp salty ocean breeze, watching monsoon rains & walking barefoot through cold mountain streams. Believes in the strength, positivity of the human spirit. Is spiritual but not a fanatic. Mom of one. Two, if she counts her husband.



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