Rahul’s Maharashtrian vermicelli Bath (Uppittu)

In my earlier post, I had mentioned that I would be including recipes from friends and family. So to start it off here is a recipe from my friend Rahul Kaikini. Rahul and I did our undergrad together (many moons ago). Social Media has connected us and a lot of friends from college. Rahul is a self-proclaimed foodie who lives in North Carolina with his wife and children. Thank you, Rahul, for sharing this recipe! 

I am hoping this post will inspire other family and friends to share their recipes.

As I had said in my earlier post, we all have our versions. I had posted my version some time ago: https://chaiwithpreethi.com/2018/09/24/vermicelli-uppitu-upma/ 

Enjoy and do post your comments!


  • 1 tbsp oil + 1 tsp oil (or ghee)
  • 1 tsp mustard
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida powder
  • 4-5 green chilies (slit) (reduce if you do not want it too spicy)
  • 1 cup chopped onions
  • 1 cup diced bell peppers (capsicum)
  •  salt to taste
  • 1 tsp amti powder – popular in Maharashtra 
  •  2 pounds ( 1 kg) vermicelli
  • 4 cups water – preferably hot
  • juice of  ½ lime
  • 2 tbsp chopped cilantro/ coriander leaves


Roast vermicelli in 1 tsp oil or ghee. When golden brown, take it off the pan and let it cool.

In a pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, and turmeric powder. When mustard splutters, add green chilies and onions. Fry till golden brown

Add green peppers and sauté till soft (Other vegetables like carrots and green beans can also be added). Add salt and amti powder

Add vermicelli and sauté for a few minutes

Add hot boiling water (to avoid bringing down the temperature of the vermicelli mixture) and mix.

Add the juice of ½ lime. Cover and let it cook on low flame. Mix

It is ready when all the water is absorbed.

Season with coriander/ cilantro leaves.

Serve hot as is or with chutney or sprinkle some sev/mixture (Indian trail mix) or nuts to give it some crunch




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