Plain Vermicelli
Lunch • India
How to Make Plain Vermicelli (Traditional & Healthy Version)
Plain Vermicelli, known as 'Sookhi Seviyan' in Hindi, is a versatile and much-loved dish across India, especially during summer lunches or as a light breakfast. Vermicelli is a thin, long pasta made from wheat (atta), and is commonly used in Indian kitchens for savory and sweet preparations. Its origins can be traced back to various regions, with South Indian 'Semiya Upma' and North Indian 'Sookhi Seviyan' being popular variants. The taste is mild, comforting, and can be easily customized with vegetables or spices. Plain Vermicelli is often enjoyed during festivals like Eid, where the sweet version 'Seviyan Kheer' is made, but the savory plain version is a staple for everyday meals due to its quick preparation and nutritional balance. This dish is ideal for people seeking a healthy, low-fat, and quick vegetarian lunch. The recipe uses minimal oil and fresh vegetables, making it suitable for calorie-conscious diets. Its mild flavor appeals to all age groups, and it can be made spicy or bland depending on regional preferences. The soft texture and subtle aroma make Plain Vermicelli a comforting meal, perfect for busy weekdays or as a nourishing side dish during festive gatherings. With simple ingredients easily available in Indian homes, this recipe ensures you can enjoy a wholesome lunch without compromising on health or taste.
Ingredients(for 1 medium bowl (approx. 200g cooked vermicelli))
- 1 cup Vermicelli (Seviyan) (wheat-based, roasted preferred)
- 2 cups Water (for boiling)
- 1 small Onion (finely sliced (pyaz))
- 1 small Carrot (grated (gajar))
- 1/4 cup Green peas (fresh or frozen (matar))
- 1 Green chili (slit (hari mirch)) - optional
- 1 tsp Oil (preferably mustard or refined)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Salt (to taste)
- 1 tbsp Coriander leaves (fresh, chopped (dhaniya)) - optional
Instructions
- 1
Heat a tawa or kadhai and dry roast the vermicelli (seviyan) for 2-3 minutes until golden, if not already roasted.
3 minutes
Roasting enhances flavor and prevents vermicelli from becoming sticky.
- 2
Add oil to the pan, then add cumin seeds (jeera) and let them splutter.
2 minutes
Use mustard oil for a more traditional flavor.
- 3
Add sliced onion (pyaz), sauté until translucent. Add green chili if using.
4 minutes
Do not overcook onions; mild crunch adds texture.
- 4
Stir in grated carrot (gajar) and green peas (matar). Cook for 3-4 minutes until vegetables are tender.
4 minutes
Add seasonal vegetables for extra nutrition.
Why This Dish is Healthy
This recipe is healthy because it uses whole wheat vermicelli, minimal oil, and incorporates vegetables for added vitamins and fiber. The low-fat cooking method makes it ideal for weight management, and its balanced macronutrients provide energy while keeping calorie count low. It’s a great choice for those seeking a filling, nutritious, and vegetarian meal.
Plain Vermicelli is a light and nutritious dish, rich in carbohydrates for sustained energy. Adding vegetables like carrots and peas boosts vitamin A, C, and fiber content. Roasted vermicelli is low in fat, and using minimal oil keeps calories in check. The dish also offers protein from peas and minerals from cumin and coriander. With no heavy spices or dairy, it’s gentle on digestion and suitable for most diets.
Pro Tips
- 💡Tip 1: Use roasted vermicelli to prevent stickiness.
- 💡Tip 2: Add seasonal vegetables for variety and nutrition.
- 💡Tip 3: Let the cooked vermicelli rest covered for a few minutes for fluffiness.
Storage & Serving
Store cooked vermicelli in an airtight container in the refrigerator for up to 2 days. Reheat gently on tawa with a splash of water to restore texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
