Semiya Upma Recipe | Vermicelli Upma with detailed photo and video recipe. A healthy breakfast recipe made with thin vermicelli or asian noodles and other vegetables. The recipe is prepared very similarly to the traditional rava upma or semolina upma by just replacing it with vermicelli or semiya. It is a common South Indian cuisine dish that can be easily adapted to other variations, such as pulav, khichdi, and bath recipes.
Semiya Upma Recipe | Vermicelli Upma with step-by-step photo and video recipe. Upma recipes are very common in many South Indian households and are mainly prepared as breakfast dishes. Typically, it is prepared with semolina, but these days the recipe is easily adapted to include other ingredients such as vermicelli, oats, broken wheat, and millets. Out of these, the bambino or MTR vermicelli upma recipe is a popular one.
As I mentioned previously, the recipe for semiya upma has many variations and may differ depending on the vegetables or spices added to it. The most common recipe is to prepare it without any extra vegetables, also known as plain upma. The taste is derived mainly from the onions and vegetables, with a hint of lemon juice added at the end of the recipe. In fact, it is the most common way of preparing the vermicelli upma. However, the other variation may also involve adding vegetables like beans, green peas, carrots, and even broccoli. In addition, the recipe can be further enhanced by adding spice powders such as garam masala, pulav masala, and vangi bath masala. Further, the vermicelli recipe can also be prepared using bisi bele bath masala by adding lentils and vegetables.
Furthermore, I would like to add some tips and recommendations to this semiya upma recipe. Firstly, I have roasted the semiya or vermicelli before using it in the upma. Essentially, it helps eliminate the raw smell. However, as an alternative, you can also use store-bought roasted vermicelli, which should eliminate the need for the additional step. Secondly, I have not added finely chopped tomatoes while sautéing them with onions. The taste should be very similar to the tomato bath or tomato upma recipe. Lastly, and more importantly, ensure that you add the roasted vermicelli only when the water starts to boil. Otherwise, the end result may be mushy and sticky and may not be pleasant to serve.
Finally, I request that you check my other Breakfast Recipes Collection, alongside this recipe for Semiya Upma. It includes recipes such as eggless omelette, masala pasta, banana buns, adai recipe, palappam recipe, rava chilla, sabudana khichdi, and rava kesari recipe. In addition, do visit my other similar recipe collections, like,
About Semiya Upma
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.
Chef Tips for Semiya Upma
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.
- Rinsing: Rinse semiya in a sieve and drain well. Remove surface starch fully.
- Roasting: Roast semiya in ghee on low heat until lightly golden. Stir continuously for an even colour.
- Water Quantity: Measure 1.5 cups of water for every cup of semiya. Add hot water and simmer gently.
- Spice Mix: Temper mustard seeds, urad dal, chana dal, curry leaves, and green chillies. Build aroma before adding vegetables.
- Toppings: Stir in mint or coriander paste near the end of cooking. Top with chivda mixture or roasted peanuts for crunch.
Video Recipe
Recipe Card for Semiya Upma
Semiya Upma Recipe | Vermicelli Upma - 15 Mins
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
Instructions
- 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.
- Keep the roasted vermicelli aside.
- 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.
- Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.
- Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.
- Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
- Furthermore, add ½ onion and saute slightly till the onion softens.
- Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.
- Sauté till the vegetables turn crunchy.
- Now add 1½ cup water and roasted rava. Mix gently.
- Once the water comes to a boil, cover and simmer for 10 minutes.
- Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.
- Finally, enjoy Vermicelli Upma Recipe with chutney.
Nutrition
How to Make Semiya Upma with Step-by-step Photos
- 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.
- Keep the roasted vermicelli aside.
- 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.
- Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.
- Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.
- Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
- Furthermore, add ½ onion and saute slightly till the onion softens.
- Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.
- Sauté till the vegetables turn crunchy.
- Now add 1½ cup water and roasted rava. Mix gently.
- Once the water comes to a boil, cover and simmer for 10 minutes.
- Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.
- Finally, enjoy Vermicelli Upma Recipe with chutney.
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.
Love this recipe. Always a hit.
Thanks a lot