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Semiya Upma Recipe | Vermicelli Upma Recipe

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings2
AuthorSharmilee J

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.
Nutrition Facts
Semiya Upma Recipe | Vermicelli Upma Recipe
Amount Per Serving (125 g)
Calories 240 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 6mg2%
Sodium 2924mg127%
Potassium 193mg6%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 386IU8%
Vitamin C 204mg247%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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