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toasted seviyan (vermicelli ) with fruits – a healthy breakfast

Toasted seviyan (vermicelli) with fruits – a healthy way to start your day

Vermicelli is a kind of pasta and in Asia, it is mainly made with semolina, where in Italy it is made with durum wheat. It can be used in many ways, like Spanish fideua, Persian falooda, Somalian cadriyad which is quiet similar to Indian seviyan kheer / payasam, in pilaf, pasta and noodle based dishes.
Seviyan or vermicelli upma is a popular south Indian dish, fairly simple, very tasty, full of nutrition and colorful too. Every house has their own version of preparing it, use any spices, or sauces you like and the end results are bound to be good.
I usually prepared it as a breakfast, which is quick, healthy and yummy too. To make it more wholesome, I add seasonal vegetables, fruits and dry fruits to it.

In this recipe I had used only fruits and dry fruits, no spices and sauces though.

 

seviyan

toasted vermicelli with fruits and raisins for a healthy breakfast

 

 

Ingredients:
Seviyan / Vermicelli : 300 gm
Fruits (apple / pineapples / oranges / grapes / pomegranates): 1 cup
Raisins and cashews: 1/2 cup
Onion (sliced): 1 small
Peanuts (roasted): 1/4 cup
Salt and sugar to taste
Oil for toasting : 1 tbsp
Water : 1 / 1/2 cup

Method:
If you are using pre-roasted vermicelli, then no need to toast it. Otherwise, toast the vermicelli lightly in oil in a non-stick pan.

Chopped finely the fruits and keep it aside.

Slice the onions and add it to the vermicelli. Lightly fry it and add salt to taste. Mix it well.

Add the roasted peanuts, raisins, cashews and chopped fruits. Add sugar to taste.

Mine is little inclined towards the sweeter taste, if you don’t like the sugar, you can cut it. It will not change the taste of the dish as the fruits has their own natural sucrose which will supplement the sugary taste.

Mix it thoroughly and add the measured amount of water, just as to partly cover the vermicelli. Otherwise it will become too mushy and sticky, so better to prepare it in a non-stick pan.

Cook for few minutes till all the water get absorbed. In the end it should be soft and not mushy.

Serve the hot vermicelli / seviyan with your favourite fruit juices.

Sharing this recipe of seviyan  with the event : Charitha’s B for breakfast.

If you like this recipe then please consider sharing it and do not forget to send me your feedbacks.

8 Comments

  • Reply
    Tes
    March 9, 2011 at 8:35 pm

    This sounds like a quick and healthy breakfast. I love that it sounds very simple, but yet so delicious 🙂

  • Reply
    notyet100
    March 9, 2011 at 9:25 pm

    nice twist to the regular seviyas

  • Reply
    Priya
    March 10, 2011 at 2:07 am

    Woww thats a marvellous vermicelli dish, soo yummy…

  • Reply
    Malar Gandhi
    March 10, 2011 at 3:11 am

    Unique and interesting recipe

  • Reply
    aipi
    March 10, 2011 at 8:15 am

    You mad me really hungry now, I loved each and every single element in this dish.

    US Masala

  • Reply
    Devaki @ weavethousandflavors
    March 10, 2011 at 8:58 am

    What a clever way to serve seviyaan – I must fix this on the weekend. You have such a nice blog and thanks for popping n to say hello in my little corner…

    Looking forward to more to and fro visit SUKANYA!

    chow! Devaki @ weavethousandlfavors

  • Reply
    Deboshree
    March 10, 2011 at 10:20 am

    I am fond of sevaiyan… this sounds like a lovely breakfast idea. 😀

  • Reply
    Fideua with seafood / vermicelli with shrimps – a Spanish fiesta
    February 21, 2012 at 4:50 pm

    […] Vermicelli is not new to any Indian foodies, but cooking them in seafood stock definitely caught my attention. The dish was fideua which is very similar to another landmark dish of the region, Paella. Spanish cuisine may look similar to Indian cuisine but only at superficial level, the condiments that are being used in the recipes varies widely. […]

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