Namkeen Seviyan is a savory Indian vermicelli dish made with roasted vermicelli, vegetables, and spices. The recipe involves roasting vermicelli, sautéing vegetables, adding spices and sauces, and cooking everything together until the vermicelli is soft.
Key ingredients include roasted vermicelli, capsicum, carrots, peas, onion, tomato ketchup, salt, black pepper, Maggi Masala Magic, Shezwan sauce, green chilli sauce, and oil.
To ensure perfectly cooked vermicelli, add the right amount of water (3 glasses) and cook until the vermicelli is soft and all the water has evaporated.
Yes, you can customize the Namkeen Seviyan recipe by adding vegetables like bell peppers, green beans, or corn to suit your taste preferences.
The steps to prepare Semiya Upma involve roasting semiya (vermicelli), sautéing vegetables, adding spices and water, and cooking until the semiya is soft and well-mixed with the vegetables.
Semiya Upma is a South Indian breakfast dish made with vermicelli, similar to Namkeen Seviyan, but often includes traditional spices and ingredients like mustard seeds, curry leaves, and ginger.
Namkeen Seviyan is best served hot as a snack or breakfast dish, garnished with fresh coriander and a side of yogurt or pickle for added flavor.
Yes, you can make Namkeen Seviyan ahead of time. Reheat it in a pan or microwave before serving, and add a splash of water if it seems dry.
Both dishes are nutritious, providing a good mix of carbohydrates, vitamins, and minerals from the vermicelli and vegetables, making them healthy breakfast or snack options.
To make Namkeen Seviyan spicier, increase the amount of Shezwan sauce and green chilli sauce or add finely chopped green chillies to the recipe.
Author
Pooja Jamdar
Pooja is a talented homemaker and educator who wears many hats. Not only is she a dedicated teacher, but she also possesses a passion for cooking, singing, and dancing. With her post-graduate education and a wealth of skills, she resides in the historic city of Gwalior, located in the heart of Madhya Pradesh, India.