Semiya upma is a delicious gooey dish made by dry roasting semiya & then cooking it with tempered spices and vegetables. Semiya upma is a good alternate to noodles and with goodness of vegetables. How to cook Semiya is explained in this post with step by step pictures.
Semiya Upma also known as Vermicelli Upma is a quick and easy to prepare tasty breakfast.With veggies included it makes a wholesome and filling breakfast.I have flopped semiya upma quite a few times I should admit…it took me quite sometime to get this semiya upma perfectly. Except for semiya payasam and this upma I haven’t tried any recipes with semiya.
Last week when I was conversing in wats app with my aunt she gave me few tips for making the perfect semiya upma and the very next day I tried it and it came out soo good…Only few weeks back I even realised that readers search for semiya upma here…sorry for making you all wait for this long now the wait is over.
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Semiya Upma | Vermicelli Upma
Ingredients
- 1/2 cup semiya vermicelli
- 1 carrot small chopped finely
- 1/8 cup green peas fresh
- 5 nos beans finely chopped
- 1 big onion chopped finely
- 2 tsp coriander leaves chopped finely
- 1 cup water
- salt to taste
To temper :
- 2 tsp oil
- 3/4 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp ginger finely chopped
- a sprig curry leaves
- 1 green chilli slitted
- a pinch hing
Instructions
- In a pan, dry roast vermicelli till its golden in color.Make sure you do this low medium flame so that the vermicelli gets roasted evenly.
- Collect it in a bowl and set aside.
- Heat oil – add the items listed under ‘to temper’ let it splutter then add onion, saute for a minute.
- Then add the veggies and required salt.
- Saute for 5mins.
- Now add water and let it boil for 2mins.
- 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.
- Fluff it up and garnish with coriander leaves.
- Serve hot / warm!
Notes
- Take care while roasting, do not over roast, Make sure you roast the vermicelli only in low medium flame to avoid over roasting. if roasting is perfect then your semiya upma will not be sticky else it will stick and become mushy.
- You can use any of your favorite veggies too.
- You can even add 1 small tomato for a tangy flavour.
- I used Anil Semiya this time..I don’t have a specific brand of semiya that I buy so have tried MTR, Pillsbury etc. Anil Semiya is little fine than the other variety so I find it perfect for my upma and payasam. You can even add a 1/2 tsp of lemon juice for a lemony flavour.
How to make semiya upma
- In a pan, dry roast vermicelli till its golden in color.Make sure you do this low medium flame so that the vermicelli gets roasted evenly.Collect it in a bowl and set aside.
- Heat oil – add the items listed under ‘to temper’ let it splutter then add onion, saute for a minute.Then add the veggies and required salt.Saute for 5mins.
- Now add water and let it boil for 2mins.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.Fluff it up and garnish with coriander leaves.
Serve hot / warm!
My Notes:
- Take care while roasting, don’t overroast, Make sure you roast the vermicelli only in low medium flame to avoid overroasting.
- if roasting is perfect then your semiya upma will not be sticky else it will stick and become mushy.
- You can use any of your favorite veggies too.You can even add 1 small tomato for a tangy flavour.
- I used Anil Semiya this time..I don’t have a specific brand of semiya that I buy so have tried MTR,Pillsbury etc.Anil Semiya is little fine than the other variety so I find it perfect for my upma and payasam.
- You can even add a 1/2 tsp of lemon juice for a lemony flavour.
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