Semiya Upma is a delicious and popular South Indian dish made using vermicelli, lentils and spices. Vermicelli Upma can be made with or without vegetables. Semiya Upma can be made easily and quickly in just 20 minutes. Learn to make perfect non sticky Vermicelli Upma recipe with step by step pictures & video.
Semiya Upma also known as Vermicelli Upma is a quick and easy to prepare tasty breakfast. Though semiya upma is easy to make there are certain tricks to get fluffy non sticky semiya upma. I am sure this post will help you to make perfect semiya upma.
Jump to:
About Semiya Upma
Semiya Upma or Vermicelli Upma is a light, delicious breakfast made by dry roasting vermicelli first then cooking it with tempered onion, herbs, spices and with or without vegetables.
Semiya Upma is a popular South Indian Breakfast Recipe made with vermicelli, lentils, cashews, spices and herbs. Semiya Upma is also known as Vermicelli Upma, is a quick to make for breakfast, with vegetables added it is wholesome. It can be made with or without vegetables as per your preference.
Semiya Upma is a popular tiffin in South India which comes handy when we run out of idli / dosa batter. Semiya Upma is one of the dish that can be tried by beginners, bachelors and at times when you want to make cooking simple and quick.
Semiya Upma is an effortless, wholesome dish that can be cooked in minutes. I have flopped semiya upma at my early days of cooking by making it sticky & mushy and got it perfected with tips from my aunt & practice.
Nonsticky Fluffy Semiya Upma
I know making semiya upma is no big deal but to get the perfect non sticky fluffy upma every time few tips are really helpful.
First of all roasting in low flame is the key for non sticky upma. Secondly, for 1 cup semiya add 1 and 1/2 cups water. Once semiya is added cook covered until all the moisture is absorbed only then fluff the upma. It may look sticky initially but after few mins of switching off it will become separated so do not overcook.
Semiya Upma Video
Semiya Upma / Vermicelli Upma – 2 ways
I have shared 2 ways to make semiya upma :
- Without vegetables – Semiya Upma made without adding vegetables comes handy when you are running out of time and want to make a quick breakfast as this gets done in flat 20 minutes from start to finish as there is no much of chopping work.
- With vegetables – Semiya Upma made with vegetables including carrot, peas and beans is wholesome and filling. If you have time to cut the vegetables go in for this version.
Semiya / Vermicelli
Vermicelli is a type of pasta originated from Italy got popular in South India with its taste & variety of dish that could be prepared in minutes. Upma, Kichadi, Kheer, Kesari, Payasam, Biryani, Popsicle, Falooda and a lot more is prepared with Vermicelli.
Vermicelli is known by different names in different regions of India. Semiya (South India), Seviyan (Hindi), Shemai (Bengali), Simei (Odia), Sev (Gujarati) all mean one and the same Semiya!
Similar Recipes
Semiya Upma Ingredients
- Semiya / Vermicelli – I have used store bought un roasted vermicelli variety for this recipe. Semiya is available with maida, rava (hard wheat / semolina) as ingredients. Choose the one you prefer or the available variety. Use 1 and 1/2 cups of water for 1 cup of semiya if you are making Semiya Upma without vegetables and use 2 cups of water for 1 cup of semiya if you are making semiya upma with vegetables.
- Vegetables – I have used carrots, peas, beans for Semiya Upma. If you are adding potatoes, make sure to boil them and then add.
- Spices – I have used 1 green chili for mild spice, you can add 1 or 2 more based on your taste preferences. Onion, ginger, curry leaves and coriander leaves for garnishing is added for goodness, taste & flavors.
- Tempering – A simple tempering is made with oil, mustard seeds, urad dal, channa dal, cumin seeds, hing and curry leaves.
How to make Semiya Upma Step by Step
1.Add 1/2 teaspoon oil along with 1 cup vermicelli. Roast until slightly golden. Roast until slightly golden.Transfer to a bowl and set aside.
2.Heat ghee in a pan add cashews and fry until golden.
3.Add remaining 1 and 1/2 teaspoon oil then add mustard seeds let it splutter add cumin seeds let it crackle.
4.Add 1/2 teaspoon urad dal, 1/2 teaspoon chana dal along with chopped 1/4 teaspoon ginger, 2 green chillies and few curry leaves.
5.Give a quick saute.
6.Now add 1 medium sized onion finely chopped along with salt.
7.Saute until transparent.
8.Add 1 and 1/2 cups water let it boil. I usually use 1:1.5 ratio that is for 1 cup vemicelli I add 1.5 cups water which will be perfect.
9.Now add roasted vermicelli, give a quick mix.
10.Cook covered until all the water is absorbed. Cook in low medium flame.
11.Once all the water is absorbed open and fluff the upma. Finally add fried cashews and chopped coriander leaves. Semiya will look sticky at this stage but after cooling down it will get separated. Incase if you have added more water then cook covered in medium high flame.
12.Give a quick mix and switch off.
Enjoy it hot!
Fluffy semiya upma ready.
Semiya Upma with vegetables
Semiya Upma with vegetables included it makes a wholesome and filling breakfast.
Ingredients
- 1/2 cup semiya vermicelli
- 1 and 1/2 cups water
- 1 carrot small chopped finely
- 2 tablespoon green peas
- 4 beans finely chopped
- 1 big onion finely chopped
- 2 teaspoon coriander leaves finely chopped
- salt to taste
To temper
- 1 tablespoon oil
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon ginger finely chopped
- a sprig curry leaves
- 1 green chilli slitted
- a pinch hing
Method
1.In a pan, dry roast 1/2 cup vermicelli.
2.Roast until it turns golden in color evenly. Make sure you do this low medium flame so that the vermicelli gets roasted evenly. Collect it in a plate and set aside.
3.Heat oil – add 1 tablespoon oil, 3/4 teaspoon mustard seeds, 1/2 teaspoon urad dal. 1/2 teaspoon ginger finely chopped, a sprig curry leaves, 1 green chilli slitted and a pinch hing.
4.Add 1 medium sized onion, saute until it turns transparent.
5.Then add the vegetables(1 small carrot chopped finely, 2 tablespoon green peas, 4 beans finely chopped) and required salt. Saute for 5 minutes.
6.Now add 1 and 1/2 cups water and let it boil for 3-5 minutes until the vegetables are half cooked.
7.Then add roasted vermicelli and give a quick mix.
8.Keep covered, simmer to lowest flame and cook till the vermicelli and the veggies are soft and all the moisture is absorbed.
9.Open and fluff it up.
10.Garnish with 2 teaspoon coriander leaves, mix well and switch off.
Serve hot / warm!
Expert Tips
- Semiya / Vermicelli – There are roasted semiya varieties available too but still roast for a minute and then use it. If using un-roasted variety then roasting is a must until golden.
- Roasting – Take care while roasting semiya by roasting the vermicelli only in low medium flame. This avoids over-roasting of semiya.
- Ratio – Usually I use 1:1.5 ratio but when I add vegetables use 1:2 for vegetables to cook that extra 1/2 cup will be perfect.
- Water – Water has to be double the quantity of semiya if you are making semiya upma with veggies else slightly more than equal quantity of semiya.
- Variations – Add tomato, lemon extract, cashews based on your taste preferences.
- Try Ragi Semiya – a healthier version of semiya upma.
- Add 1 small tomato along with veggies for a tangy flavour.
- Add cashews, peanuts (after roasting & peeled) if you like crunchier upma.
- Add 1/2 teaspoon of lemon juice after switching off for a lemony flavor.
- Add pinch of turmeric powder along with tempering items for color.
Serving & Storage
Semiya Upma is a wholesome dish so side dishes needed. However if you prefer a side dish, serve with chutney or sambar or sugar / sauce (kids). Semiya upma with vegetables is a good choice for kids lunch box.
Semiya Upma keeps good for a day – For later use within the day, refrigerate and reheat it before serving.
FAQS
1.Why is my semiya upma sticky?
Addition of more water or overcooking may result in sticky semiya. So be careful while adding water, also roasting helps in making semiya fluffy and nonsticky.
2.Which variety of semiya to pick for Semiya Upma?
You can use both roasted and un roasted variety semiya / vermicelli. Semiya Upma recipe needs roasting of both roasted & regular varieties of vermicelli till golden. However the difference lies in the cooking time, texture & taste.
If you have any more questions about this Semiya Upma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Semiya Upma Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Semiya Upma Recipe | Vermicelli Upma Recipe
Ingredients
Semiya Upma
- 1 cup semiya (vermicelli)
- 1 and 1/2 cups water
- 1 medium sized big onion chopped finely
- 1 teaspoon ghee
- 10 nos cashews
- 2 teaspoon coriander leaves chopped finely
- salt to taste
To temper :
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon chana dal
- 1/4 teaspoon ginger finely chopped
- a small sprig curry leaves
- 2 nos green chilli slitted
Semiya Upma with vegetables
- 1/2 cup vermicelli
- 1 and 1/2 cups water
- 1 small carrot (finely chopped)
- 2 tablespoon green peas
- 4 beans (finely chopped)
- 1 medium sized onion (finely chopped)
- 2 teaspoon coriander leaves
- salt to taste
To temper:
- 1 tablespoon oil
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- 1/2 teaspoon ginger (finely chopped)
- a sprig of curry leaves
- 1 green chilli (slitted)
- a pinch hing
Instructions
Semiya Upma
- Add 1/2 teaspoon oil along with 1 cup vermicelli. Roast until slightly golden. Roast until slightly golden. Transfer to a bowl and set aside.
- Heat ghee in a pan add cashews and fry until golden.
- Add 1/2 teaspoon urad dal, 1/2 teaspoon chana dal along with chopped 1/4 teaspoon ginger, 2 green chillies and few curry leaves.
- Give a quick saute.
- Now add 1 medium sized onion finely chopped along with salt.
- Saute until transparent.
- Add 1 and 1/2 cups water let it boil. I usually use 1:1.5 ratio that is for 1 cup vermicelli I add 1.5 cups water which will be perfect.
- Now add roasted vermicelli, give a quick mix.
- Cook covered until all the water is absorbed. Cook in low medium flame.
- Once all the water is absorbed open and fluff the upma. Finally add fried cashews and chopped coriander leaves. Semiya will look sticky at this stage but after cooling down it will get separated. Incase if you have added more water then cook covered in medium high flame.
- Give a quick mix and switch off. Semiya Upma ready!
Semiya Upma with vegetables
- In a pan, dry roast 1/2 cup vermicelli.
- Roast until it turns golden in color evenly. Make sure you do this low medium flame so that the vermicelli gets roasted evenly. Collect it in a plate and set aside.
- Heat oil – add 1 tablespoon oil, 3/4 teaspoon mustard seeds, 1/2 teaspoon urad dal. 1/2 teaspoon ginger finely chopped, a sprig curry leaves, 1 green chilli slitted and a pinch hing.
- Add 1 medium sized onion, saute until it turns transparent.
- Then add the vegetables(1 small carrot chopped finely, 2 tablespoon green peas, 4 beans finely chopped) and required salt. Saute for 5 minutes.
- Now add 1 and 1/2 cups water and let it boil for 3-5 minutes until the vegetables are half cooked.
- Then add roasted vermicelli and give a quick mix.
- Keep covered, simmer to lowest flame and cook till the vermicelli and the veggies are soft and all the moisture is absorbed.
- Open and fluff it up.
- Garnish with 2 teaspoon coriander leaves, mix well and switch off.
- Serve hot / warm!
Video
Notes
- Semiya / Vermicelli – There are roasted semiya varieties available too but still roast for a minute and then use it. If using un roasted variety then roasting is a must until golden.
- Roasting – Take care while roasting semiya by roasting the vermicelli only in low medium flame. This avoids over-roasting of semiya.
- Ratio – Usually I use 1:1.5 ratio but when I add vegetables use 1:2 for vegetables to cook that extra 1/2 cup will be perfect.
- Water – Water has to be double the quantity of semiya if you are making semiya upma with veggies else slightly more than equal quantity of semiya.
- Variations – Add tomato, lemon extract, cashews based on your taste preferences.
- Try Ragi Semiya – a healthier version of semiya upma.
- Add 1 small tomato along with veggies for a tangy flavour.
- Add cashews, peanuts (after roasting & peeled) if you like crunchier upma.
- Add 1/2 teaspoon of lemon juice after switching off for a lemony flavor.
- Add pinch of turmeric powder along with tempering items for color.
Anuradha Prem
it looks yummy………….
Ramya Venkateswaran
delicious upma
Kurinji
upma looks delicious….
Vijayalakshmi Dharmaraj
my all time favorite semiya upma…
Vaishnavi
Cute bowl. Feel like eating some right away
sindhuja
Lovely upma
Happys Cook
yummy recipe….delicious…..came out well…
traditionallymodernfood
Delicious upma
Jayathishya.P.R Ravichandra.P
So fluffy.tried it n got fluffy semiya upma.have been trying fluffy semiya
upma for long time.got it now.thank u so much sharmi
Indhu
Sharmi, can you suggest a perfect side dish for this dish?
SHARMILEE J
Coconut Chutney or Tomato Chutney pairs up well but I love it with sugar 🙂
lino mohan
Thank you for sharing the recipe ?
Sriram VK
Hi Sharmilee.
Nice post. In your picture, I can see each ingredient of the Upma standing out, which is fabulous.
I'm guessing the secret is the quantity of water used? And roasting the semiya correctly as you've specified.
I have a question, if I add the green chilli while tempering, the Upma becomes too spicy for my palate. Is there a method where I can add the chilli later so it's less spicy. And I think some people add molaga vethal as well, what's the difference?
SHARMILEE J
You can do the tadka at the final stage too..Once upma is done, temper the items in a separate tadka pan and add it to the upma, toss it and switch off