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Semiya Upma Recipe

Time and servings

Nutrition

Per servings.

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About

Traditionally, cooks in South India prepare Semiya Upma for breakfast. Across many households, families savour it during mornings and gatherings. Historically, the dish draws from rava upma and from simple pulao traditions. Communities adopted vermicelli to carry out the same comforting method. Festival menus often include this upma as a timely offering. Hosts also place it on celebratory breakfast spreads with idlis, dosas, vadas, and sweets. Many regions consider it a premium breakfast option during special events. Home cooks value its gentle spices and homely aroma. Moreover, the recipe welcomes basic vegetables for colour and nutrition. Ultimately, the dish suits daily routines throughout the seasons. First, roast the vermicelli in ghee until aromatic and lightly golden. Then temper mustard seeds, curry leaves, green chillies, and peanuts for crunch. Next, sauté carrots, beans, and peas for a balanced mix. Afterwards, pour hot water with salt and simmer until strands turn tender. Soon fold in a pinch of jaggery or a splash of lemon for sweetness or brightness. Meanwhile, stir in mint paste or coriander paste for a fresh herbal lift. Additionally, finish with fried cashews and a spoonful of ghee for shine. For a crunchier scatter chivda mixture, top before serving. As needed, plate it for dinner or a fasting meal at lunch. In most kitchens, the pot reaches the table in about fifteen minutes. Fun Fact:
Many stores sell pre-roasted semiya, allowing you to skip the roasting step and still enjoy the classic aroma.

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Ingredients

  • 1 cup vermicelli / semiya
  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • ½ tsp chana dal
  • ½ tsp urad dal
  • pinch hing
  • 2 tbsp peanut
  • 2 tbsp cashew
  • 5 chilli (slit)
  • 1 inch ginger (grated)
  • few curry leaves
  • ½ onion (finely chopped)
  • 2 tbsp carrot (chopped)
  • 2 tbsp beans (chopped)
  • 2 tbsp peas
  • 2 tbsp caspicum (chopped)
  • 1 tsp salt
  • ½ tsp turmeric
  • 1½ cup water
  • ½ lemon juice
  • 2 tbsp coriander (chopped)

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Instructions

  1. Firstly, roast 1 cup of vermicelli on a low flame till it changes colour. I recommend roasting, even if you are using roasted vermicelli, to get a non-sticky texture.
  2. Keep the roasted vermicelli aside.
  3. Heat 2 tbsp oil, add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal and pinch hing. Splutter the tempering.
  4. Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.
  5. Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.
  6. Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
  7. Furthermore, add ½ onion and saute slightly till the onion softens.
  8. Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.
  9. Sauté till the vegetables turn crunchy.
  10. Now add 1½ cup water and roasted rava. Mix gently.
  11. Once the water comes to a boil, cover and simmer for 10 minutes.
  12. Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.
  13. Finally, enjoy Vermicelli Upma Recipe with chutney.

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Step-by-step

1
Firstly, roast 1 cup of vermicelli on a low flame till it changes colour. I recommend roasting, even if you are using roasted vermicelli, to get a non-sticky texture.
2
Keep the roasted vermicelli aside.
3
Heat 2 tbsp oil, add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal and pinch hing. Splutter the tempering.
4
Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.
5
Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.
6
Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
7
Furthermore, add ½ onion and saute slightly till the onion softens.
8
Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.
9
Sauté till the vegetables turn crunchy.
10
Now add 1½ cup water and roasted rava. Mix gently.
11
Once the water comes to a boil, cover and simmer for 10 minutes.
12
Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.
13
Finally, enjoy Vermicelli Upma Recipe with chutney.Vermicelli Upma

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Video

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Tips

The tips guide Semiya Upma, a quick vermicelli upma with roasted strands, tempered spices, and simple vegetables. The tips also help you finish in about fifteen minutes and serve it for breakfast, dinner, or fasting meals.
  1. Rinsing: Rinse semiya in a sieve and drain well. Remove surface starch fully.
  2. Roasting: Roast semiya in ghee on low heat until lightly golden. Stir continuously for an even colour.
  3. Water Quantity: Measure 1.5 cups of water for every cup of semiya. Add hot water and simmer gently.
  4. Spice Mix: Temper mustard seeds, urad dal, chana dal, curry leaves, and green chillies. Build aroma before adding vegetables.
  5. Toppings: Stir in mint or coriander paste near the end of cooking. Top with chivda mixture or roasted peanuts for crunch.

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Notes

  • Firstly, adding vegetables is optional. You can skip it totally, or add vegetables of your choice.
  • Also, you can boil the vermicelli first and mix it with the tadka. However, cooking the vermicelli with vegetables will make it flavourful.
  • Additionally, use good-quality vermicelli to prevent it from turning sticky.
  • Finally, the Vermicelli Upma Recipe tastes great when packed for a lunchbox.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/semiya-upma-recipe-vermicelli-upma/