Vermicelli Upma
PREPARATION TIME: 05 MINUTES | COOKING TIME: 01 MINUTES | SERVINGS: 2
PREPARATION TIME: 05 MINUTES | COOKING TIME: 01 MINUTES | SERVINGS: 2
Vermicelli or Semiya - 1 cup
Onion, chopped - 1/2 cup
Green chillies, chopped - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - to taste
Water – 1 & 1/4 cups
Oil - 3 tsp
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add 1 tsp oil to the inner cooking pot. Add vermicelli and roast it for 1-2 minutes. Take care not to burn. Remove it out on a plate and set it aside.
Add remaining oil to the empty inner pot and add mustard seeds, let it crackle. Then add chana dal and urad dal and saute it for a while.
Now add onions, green chillies, curry leaves and saute for 30 secs. Add turmeric powder, roasted vermicelli and mix well. Later add water, salt, lemon juice and mix well. Press the ‘Cancel’ button to stop the ‘Saute’ mode.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Manual’ pre-set menu button in the ROBOCOOK and select Quick. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 1 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods
Let it rest for 5 mins with the lid in place. After 5 mins, remove the lid and gently fluff the vermicelli with a fork. Garnish with coriander leaves and fried cashews nuts or peanuts.
Serve hot Vermicelli Upma with coconut chutney.