Rice Semia Upma Recipe

A tasty makeover with leftover Shenvayi /String hoppers. It can be eaten at breakfast or served as a lunch item too.

Ingredients :

Left over Shenvayi /Semia

Finely chopped green chillies

A couple of dry red chilly bits

Curry leaves

Lemon juice

Salt

Oil

Ghee/Clarified butter

Mustard seeds

Urad dal

Jeera/Cumin seeds

Peanuts

Haldi/Turmeric

Coriander leaves finely chopped

Grated coconut.

I have not mentioned the measurements as it all depends on the amount of leftover Semia that you have.

Method:

Crumble the Semia. Sprinkle salt, lemon juice and grated coconut. Add the finely chopped coriander leaves. Mix well and keep aside. Heat the Oil and Ghee mixture. Drop in the mustard and urad dal. After the mustard crackles add the Jeera. Toss. Add the peanuts, the finely chopped green chillies, broken red chilly bits and curry leaves. Toss. Add a large pinch of Haldi and switch off the stove. Drop in the Semia and mix gently but thoroughly . Heat on a gentle flame till gets heated well.

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