1.Butterfly Vermicelli (Sevia) Upma

    Serves 4



  • 1 cup Butterfly Vermicelli (Sevia) 
  • 2 tbsp. Oil 
  • 1/2 tsp. Mustard Seeds 
  • 1 tsp Butterfly Channa Daal (Yellow gram split)  
  • 2 tbsp. Raw Peanuts 
  • 1 tsp. Butterfly Urad Daal (Black gram split)  
  • 1 tbsp. Cashews 
  • Pinch of Asafoetida 
  • 1/4 tsp. Turmeric Powder 
  • Curry Leaves - Few
  • 1 small, finely chopped Onion
  • Green Chillies – to taste, finely chopped
  • 1 tsp, grated Ginger 
  • 1/2 cup Carrots & Peas 
  • 1.5 cups Water


  • Cilantro/Coriander Leaves – for garnish 
  • Salt  to taste




  1. Heat 1 tsp. of the Oil in a pan on medium heat.
  2. Once the Oil is hot, roast the Butterfly Vermicelli till it turns light golden. Stir continuously.
  3. Once done, remove to another pan to stop the cooking process. Keep aside.
  4. In the same pan, add the remaining Oil and heat on medium heat.
  5. Once hot, add in Mustard Seeds and allow them to pop.
  6. Add in Butterfly Channa Daal and Peanuts and cook for 30 seconds.
  7. Add in the Butterfly Urad Daal and the Broken Cashew. Cook till they turn to a light golden color.
  8. Add in the Turmeric Powder & Asafoetida. Mix well.
  9. Add in the Curry Leaves and allow them to cook for 10-15 seconds.
  10. Add in the Onions, Carrots & Peas, Green Chillies and Ginger.
  11. Cook till the Onions turn translucent.
  12. Add in Salt and Water.
  13. Cover the pan and allow the Water to come to a boil.
  14. Once it is boiling, open cover and add in the roasted Butterfly Vermicelli (Sevia).
  15. Give it a really good mix, lower heat, cover and cook for 6 minutes.
  16. After 6 minutes, turn the flame off and allow it to sit covered for another 5 minutes.
  17. Open, fluff gently, garnish with Cilantro and serve hot.