Semiya upma recipe | vermicelli upma recipe | vermicelli recipes

Semiya upma or vermicelli upma recipe – UPMA is one of the regular breakfast that is made in most South Indian homes. It can be made of rava, vermicelli, poha, sabudana, oats or millets. Iam sharing 2 methods of making semiya upma recipe – with and without using vegetables. You can find the one with vegetables towards the second half of this post.

To make this upma, i have used bambino unroasted semiya, any variety of semiya can be used for this recipe. If you are using roasted semiya, refer the notes. The quantity of water to use differs for thick and thin variety vermicelli (details included below).
 
You can find more breakfast recipes here like vegetable oats upma, Fluffy & soft idli, Crispy dosa, restaurant style masala dosa.
 
You may also like these vermicelli recipes
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Method 1 – step by step photos on quick semiya upma recipe

1. Add oil to a hot pan, add mustard, cumin, urad dal, chana dal and peanuts. When the peanuts get roasted well and turn golden, sprinkle hing. I have not used ginger, if you like it add it now.

2. Add thinly sliced onions, slit or chopped green chili and curry leaves. Fry for 2 minutes.

3. Add unroasted semiya.

4. On a low to medium flame, roast them well until lightly golden. If vermicelli is not roasted well, upma turns sticky. Do not burn, keep stirring.

5. While the vermicelli gets roasted, to a small pot add 1 ¾ cups water if using thick variety or 1 cups water if using thin variety. Add salt and taste it. It should be slightly salty. Bring this to a boil. You can do it on the stove or in a microwave.
6. Pour the hot water to the vermicelli and stir immediately to prevent lumps.

7. Cook on a medium high flame without covering till the entire moisture is absorbed. Stir occasionally.

8. Cover the pan and Switch off the stove. Leave it aside for 3 to 4 minutes.

9. Towards the end, I like to add lemon juice, grated coconut and chopped coriander leaves to the vermicelli upma. This is optional. Allow semiya upma to cool down a bit and then fluff up.

Serve semiya upma, with pickle or podi.

 

Method 2 – vegetable semiya upma recipe with step by step photos

This method of making vermicelli upma though takes 5 to 7 minutes more to prepare than the first method, this is healthy one since veggies are included and can be packed for the lunch box.
 
1. Dry roast 1 cup vermicelli on a medium flame until they turn slightly golden. Transfer this to a plate.

2. Add 1.5 tbsp. oil to a hot pan, add half tsp cumin, half tsp mustard, half tbsp each of chana and urad dal. Fry until the dal turns lightly golden. Dals can be skipped.

3. Add curry leaves and slit or chopped green chili as desired.

4. Add 3/4 to 1 cup finely chopped vegetables and saute for 2 to 3 minutes. I use carrots, onion, beans and green peas.

5. Cover and cook on a low flame till they turn tender and almost cooked.

6. Add salt and stir.

7. Pour 1 ¾ cups water, stir and taste the water. It has to be slightly salty. Bring it to a rolling boil on a high flame. If using thin vermicelli 1 ¼ cup water would be sufficient.

8. Add the roasted vermicelli. Stir well to prevent lumps.

9. Cook on a medium high flame till all the water is absorbed.

10. Switch off the stove and cover the pan with a lid. Allow to rest for 3 to 4 minutes.

 
Semiya upma is ready, fluff up with a fork and serve. If desired you can add little lemon juice.

 

Find semiya upma recipe below

Thanks for the receipies!! They are really discriptive and easy to follow.. keep posting!!!2016-10-17 02:36:55Raj

Hi Swati, wonderful recipe. Tried for the first time, it was yum. One question here, what can be done to reduce the salty taste. Otherwise it is so simple to follow. I have tried before but this time it was cooked perfect. Thank you2016-03-29 13:07:55Shivani

Its my fav :) Looks delicious2015-05-08 13:26:43kushi

5.0 from 3 reviews

Semiya upma recipe | vermicelli upma recipe | vermicelli recipes

 

Prep time

2 mins

Cook time

13 mins

Total time

15 mins

 

Author: Swasthi

Recipe type: Breakfast

Cuisine: South Indian

Yield / Serves: 2

Ingredients (240 ml cup used)

• 1 cup semiya / vermicelli
• 1 ¾ cups water for thick semiya 1 cup for thin variety
• salt as needed
• 1 small onion thinly sliced
• 1 green chili slit or chopped
• 1 sprig curry leaves

optional ingredients

• fresh grated coconut as desired
• chopped coriander as desired

seasoning

• 2 to 3 tbsp. peanuts
• ¼ tsp mustard
• ½ tsp cumin
• ½ tbsp. channa dal
• ½ tbsp. urad dal
• pinch of hing
• 1½ tbsp. oil

How to make the recipe

1. Heat oil in a pan, add the seasoning ingredients except hing. Fry until the peanuts turn golden and roasted well. Add hing.
2. Add onions, chilli and curry leaves. Fry for about 2 minutes.
3. Add semiya and begin to roast on a medium flame without burning. Semiya needs to be roasted well till lightly golden.
4. Meanwhile, add salt to water . Stir and check.
5. Bring it to a boil in a pot on stove or microwave.
6. When the semiya is roasted well, pour the hot water to the pan. Stir immediately to prevent lumps.
7. Cook on a medium high flame till the semiya is cooked well. By then the water evaporates. If desired can sprinkle grated coconut and chopped coriander leaves.
8. Cover the pan and set aside for 2 to 3 minutes. Leave the pan open to cool a bit and fluff up. Let the temperature come down before you serve semiya upma.

Notes

If using ready made roasted semiya, after step 2, skip to step 6 and pour cold water to the pan directly, add salt. when the water comes to a boil, add roasted vermicelli.

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