Here is one Uppuma (called uppittu in kannada) that is quick, tasty and easy to prepare. This is my entry to Meeta's Monthly Mingle Roundup for Comfort Foods.
1 and half cups broken - Vermicelli/Semiya
Ghee - 1 teaspoon
Onion - 1 large (chopped)
Oil - 2 tablespoons
Mustard Seeds - 1 teaspoon
Urud Dal - 2 teaspoons
Curry leaves - 2 strands
Green Chillis - 3 vertically slit
Salt to taste
Water - 2 and quarter cups
Heat a teaspoon of ghee in a large kadai and roast the semiya (or vermicelli). Transfer it to another container and keep it aside.
Heat oil in the Kadai and add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the curry leaves, green chillis and onion.
Fry onion until it turns translucent.
Add excactly 2 and quarter cups of water. While its boiling add salt and asafoetida.
Slowly add the roasted semiya while stirring at the same time.
Keep stirring gently. You will notice the semiya getting cooked and at the same time the moisture decreasing.
When all the moisture is absorbed (semiya must have been cooked), add a tablespoon of ghee and mix well. Reduce the heat completely and keep closed for a couple of minutes before serving.
Serve when it's still hot garnished with ghee fried cashews which is optional.