Semiya Upma Recipe (Vermicelli Upma)
Semiya upma is a simple South Indian Breakfast made with wheat vermicelli, tempering spices, nuts and herbs. It is also known as vermicelli upma and is variation of the rava upma. Instructions for instant pot and stovetop included.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1 cup semiya (110 grams vermicelli)
- 1½ cups water for thick semiya (1 cup for thin variety,1¼ cup for instant pot)
- ½ teaspoon salt (adjust to taste)
- 1 small onion (3 to 4 tbsps, thinly sliced or chopped)
- 1 green chili slit or chopped
- 1 sprig curry leaves
- ½ teaspoon ginger chopped finely
Tempering ingredients for semiya upma
- 1½ tablespoon oil or ghee
- ¼ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon channa dal (split bengal gram) (optional)
- 1 teaspoon urad dal (skinned black gram) (optional)
- 1 pinch asafoetida (hing) (optional)
- 2 to 3 tablespoon peanuts or cashews (or both)
- 1 tablespoon lemon juice (to serve, optional)
optional ingredients
- ¾ cup mix vegetables carrot, peas, green beans - fine chopped
- 2 tablespoon coriander leaves chopped
- 2 tablespoon fresh grated coconut for garnish
How to make the recipe
Preparation
- If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them. They will turn light when done. Transfer to a plate.
How to make Semiya Upma
- Heat oil in a pan. Add peanuts or cashews. Fry them until golden and crunchy. Remove to a plate.
- To the same pan add mustard, cumin, chana dal & urad dal . Fry until the dal turn golden and roasted well.
- Next add hing, onions, ginger, green chilli and curry leaves. Fry for about 2 to 3 minutes until the onions turn transparent or light golden.
- This step is optional. If using carrot, beans and peas add them now and saute for another 3 mins. Cook covered on a low flame till they turn slightly tender.
- Pour water and add salt. Stir and check by tasting the water. It has to be slightly salty. If needed add more salt.
- Bring it to a rapid boil on a high heat. Transfer roasted semiya to the pan & stir immediately.
- Cook uncovered on a medium flame till all the water is absorbed and the vermicelli is cooked through. Turn off and cover for another 5 to 6 minutes.(Troubleshooting - If you feel the semiya is undercooked then pour little boiling water. You may need about 2 tbsps more)
- When the temperature cools down a bit sprinkle some lemon juice & coriander leaves.
- Garnish semiya upma with grated coconut (optional), roasted peanuts or cashews. Serve with peanut podi or pickle.
Instant pot semiya upma
- Follow all the steps on a saute mode. Add semiya and mixed vegetables if using. Pour 1¼ cups water and deglaze.
- Secure the IP with the lid and position the steam release handle to sealing. Pressure cook for 1 minute. When the instant pot is done, wait for 2 mins and release the pressure manually.
- Remove the steel insert and fluff up with a fork. I keep it covered further for another 5 to 10 mins. Serve semiya upma hot.
NUTRITION (estimation only)
Calories: 295kcal | Carbohydrates: 39g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 708mg | Potassium: 391mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3621IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 3mg
