Semiya upma recipe | Vermicelli upma recipe
Semiya upma is a popular Indian breakfast/dinner recipe, made with kind of thin Indian noodles. Learn with pictures and video.
Semiya is nothing but a variety of Indian vermicelli and can be considered fast food because it is mainly processed out of fine wheat flour or maida.
Like Rava upma this semiya upma also can be made in just 20 minutes thus comes handy at busy kitchen timings. Also, you can customize this easily by adding your favorite veggies like carrot, peas, and beans to make it healthy.
Vermicelli upma is my hubby’s favorite breakfast and sometimes when I feel lazy to cook elaborate, I do this for dinner too.
This semiya upma tastes good when the perfectly cooked vermicelli, not sticking to each other. A little bit of extra oil will do a better job of keeping the vermicelli upma soft and non-sticky. In addition to that, the amount of water used also matters to bring the right texture.
Moreover, I use a very thin variety of semiya(Anil brand) which is already roasted and given the water quantity for this variety. For thick, short variety like Bambino or savorite vermicelli, little extra water may be needed. I will give the measurements for both the types of semiya.
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Watch the video here:
Semiya upma recipe | Vermicelli upma recipe
Ingredients
- 2 cups or 200g semiya loosely packed vermicelli
- 4 tbsp oil
- ¾ tsp mustard
- ¾ tsp cumin
- 1 tsp gram dal
- 1 tsp urad dal
- 1 tsp chopped ginger
- 5 green chillies
- 2 onions
- Few curry leaves
- 1 carrot optional
- 1 tomato
- ½ tsp turmeric powder
- 2 cups water 400ml
- 1 ½ tsp salt
- Coriander leaves
Instructions
Recipe to make vermicelli upma:
- Heat oil in a flat pan, splutter mustard and cumin seeds.
- Add gram dal and urad dal. Fry them to light brown color.
- Also, add finely chopped ginger and slit green chillies.
- Slice onions & add them with curry leaves into the pan and saute until they become soft.
- You can add chopped carrots or green peas at this stage.
- Add chopped tomato and saute them well.
- Pour water and add the required salt for the upma.
- Put some turmeric powder and let the water come to full boiling.
- Now add the semiya and mix gently.
- Keep the stove in simmer mode, cover with a lid and let the semiya cook for ten minutes.
- In between stir once or twice, cover again and let the semiya upma cook completely. No need to add extra water as the semiya will get cooked in the hot water steam itself.
- After almost ten minutes, the vermicelli is fully cooked by absorbing all the water. You can switch off at this stage. If you like a light roasted bottom layer keep on in simmer for few extra minutes. Actually, that mild roasted bottom layer would be super tasty and I like to make it every time.
- Finally, garnish with coriander leaves and serve hot. It tastes great as it is and you can serve this semiya upma with coconut chutney or tomato chutney also.
Notes
Nutrition
Recipe to make vermicelli upma:
- Heat oil in a flat pan, splutter mustard and cumin seeds.
- Add gram dal and urad dal. Fry them to light brown color.
- Also, add finely chopped ginger and slit green chillies.
- Slice onions & add them with curry leaves into the pan and saute until they become soft.
- You can add chopped carrots or green peas at this stage.
- Add chopped tomato and saute them well.
- Pour water and add the required salt for the upma.
- Put some turmeric powder and let the water come to full boiling.
- Now add the semiya and mix gently.
- Keep the stove in simmer mode, cover with a lid and let the semiya cook for ten minutes.
- In between stir once or twice, cover again and let the semiya upma cook completely. No need to add extra water as the semiya will get cooked in the hot water steam itself.
- After almost ten minutes, the vermicelli is fully cooked by absorbing all the water. You can switch off at this stage. If you like a light roasted bottom layer, keep on in simmer for few extra minutes. Actually, that mild roasted bottom layer would be super tasty 😉 and I like to make it every time.
- Finally, garnish with coriander leaves and serve hot. It tastes great as it is and you can also serve this semiya upma with coconut chutney or tomato chutney also.
Tips/Notes:
1) For proper measurement, use the same cup for semiya and water. For 1.5 cup of loosely packed thin semiya, use one cup of water. But for thick variety semiya, for one cup semiya use 1.5 cups of water. If using digital measurements, for 200g thin semiya use 400ml of water. And for 200g thick semiya use 600ml of water. It is better to follow the instructions given on the pack to avoid gooey upma.
2) If your vermicelli is not already roasted, dry roast for five minutes in medium flame.
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