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.