Semiya Upma, also called Vermicelli Upma, is a tasty and simple South Indian breakfast. It’s made using vermicelli, which is a type of thin pasta, and is cooked with lots of colorful vegetables. This dish is healthy, flavorful, and perfect for starting your day right. To give it an extra kick, a little squeeze of fresh lemon juice is added, giving it a tangy and refreshing taste. The bright yellow color of the dish comes from turmeric, making it look as cheerful as it tastes. Best of all, it is quick and easy to prepare, making it a great choice for busy mornings when you want something filling and satisfying without much effort.
Varieties in Upma
Upma is a popular South Indian dish that many people love to make at home. It is easy to cook and very tasty! Vermicelli Upma is one of the most common types, but you can make it in different ways. The basic ingredients, like spices and curry leaves, are the same in most recipes. However, you can use different main ingredients. Some people use semiya (vermicelli), others use rava (semolina), poha (flattened rice), or even sabudana (tapioca pearls). Each version has its own unique taste and texture. My favorite is semiya upma and rava upma. It’s such a simple and delicious dish to try!
Watch how to make Semiya Upma
Mum’s Recipe
This semiya upma is one of my all-time favorite dishes, and it’s a recipe I learned from my mom. She has a way of making it that always turns out perfect. The flavors are spot-on, and the texture is just right every single time. What I love most is that her semiya upma is never soggy. Instead, it’s light, stringy, and slightly chewy, with each strand of vermicelli standing out beautifully. Just looking at it makes you want to grab a fork and dig in right away!
If you’ve ever struggled to make vermicelli that isn’t mushy, you’re not alone—this is a common challenge. But my mom shared a quick and simple tip with me that makes all the difference. I’m so excited to pass it on because it really helps create that perfect, non-soggy texture we all love.
Tips for Perfectly Cooked Vermicelli
To make this recipe turn out great, getting your roasted vermicelli just right is very important—but don’t worry, it’s easy to do! The first step is roasting. Don’t skip this part because it makes a big difference. Roasting gives the vermicelli a yummy nutty flavor and also keeps it from getting mushy when you cook it.
When you start cooking, make sure to keep an eye on the vermicelli. Don’t let it overboil! Cooking times can be different depending on the type of vermicelli you’re using, but usually, about 1 minute is a good guide. However, it’s always smart to check while it’s cooking. You want the vermicelli to be firm but not hard—this texture is called “al dente.”
After it’s cooked, rinse the vermicelli under cold water right away. This step is super important because it stops it from cooking further and keeps it firm and perfect.
These small steps might sound simple, but it’s easy to forget them when you’re in the kitchen. Following these tips can make a big difference and help you get the best texture and flavor every time—especially for recipes like semiya upma!
Choosing the right Vermicelli for Semiya Upma
Walk into any grocery store, and you’ll find shelves full of different types of vermicelli (also called semiya). There’s something for everyone! One popular option is thin rice noodles, which are called “bee hoon” in Southeast Asia. These noodles are very similar to the semiya you might already know and love.
If you’re making semiya upma, you can easily use bee hoon instead. Want it to cook faster? Just crush the noodles a little before cooking. Prefer them long and chewy? Leave them as they are—both ways work great!
Plus, there are so many other varieties to choose from. You’ll find vermicelli made from brown rice, whole wheat, regular rice, maida (refined flour), semolina, and even ragi (millet). Choose the one that fits your diet and enjoy it your way!
The Versatility of Semiya Upma
I absolutely love semiya upma! It’s such a simple and tasty dish that’s also super flexible. The best part? You can make it with whatever vegetables you have at home. Got some cabbage, baby corn, capsicum, carrots, peas, or anything else sitting in your fridge? Just chop them into small pieces and add them in. It’s really that easy! This way, you can create a delicious dish while making sure no veggies go to waste.
What I love most about semiya upma is how quick and versatile it is. If you’re short on time or just want to keep things simple, you can even skip the vegetables. A plain semiya upma cooked with just onions and tomatoes tastes just as amazing! It’s the perfect choice for a fast, satisfying meal that doesn’t take much effort to prepare.
Key Points of Ingredients
- Semiya (Vermicelli): This is the main ingredient of the dish! It has a soft, light texture that makes the upma delicious. It also soaks up all the flavors from the spices and veggies, making every bite tasty.
- Vegetables (Carrots, Potatoes, French Beans, Green Peas): These vegetables add sweetness, crunch, and lots of nutrition to the dish. They make the upma colorful and wholesome. You can add more or fewer veggies based on what you like!
- Onions: Finely chopped onions are a key part of this recipe. Cooking them evenly helps them blend into the upma perfectly. They add a mild, sweet flavor without overpowering the dish. Chop them small for the best results.
- Green Chili: If you like spicy food, green chilies are a great addition. They add just the right amount of heat to the dish. Add more if you want it spicier, but don’t overdo it, as this dish is all about balance.
- Curry Leaves and Green Chili: Curry leaves bring a wonderful aroma to the upma. Combined with green chilies, they add a gentle spicy kick that makes the upma extra flavorful.
- Mustard Seeds, Chana Dal, Urad Dal, and Cashew Nuts: These are used for tempering, which is a must for any upma. They add crunch, a nutty taste, and mild spice. The cashew nuts, in particular, give a rich, buttery flavor.
- Ghee: Ghee is amazing for cooking upma. It gives the dish a rich, buttery flavor and fills your kitchen with a wonderful aroma. It makes the upma even more delicious!
- Salt and Turmeric Powder: These are simple but very important. Salt enhances all the flavors, and turmeric powder adds a bright yellow color that makes the upma look pretty and inviting.
Serving Suggestions
This dish is so tasty and comforting that you can enjoy it just as it is! It’s so good, you don’t really need anything else. But if you want to add some sides, there are some great options. You can pair semiya upma with peanut podi, coconut chutney, lime pickle, or even a bowl of raita or sambar. These sides are easy to make and will add even more flavor to your meal, making it even more delicious!
Versatile Meal Option
Semiya upma is a simple and delicious option for breakfast or even as a light snack during the day. It’s quick to make, which is a huge help on busy mornings when time feels short. This dish is also a great choice for your kids’ lunch boxes because it’s both healthy and tasty. The best part? Your kids will actually enjoy eating it at school, thanks to its yummy flavors! It’s made with ingredients that are easy to find, and the recipe is so simple that you can prepare it in no time. Whether you’re starting your day or packing a meal on the go, semiya upma is a wholesome option that everyone in the family can enjoy.
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Step-by-Step Instructions and Photos on how to make Semiya Upma
- Place a pan on medium heat and add 1/2 teaspoon of ghee. Let it melt completely.
- Add the vermicelli to the pan and stir it gently. Keep stirring to avoid burning. Roast the vermicelli until it becomes golden brown. Roasting makes it smell nutty and helps it stay separate when cooked.
- Once it’s roasted, remove the vermicelli from the pan and let it cool for a few minutes.
- Take a pot and fill it with 6 cups of water. Place it on high heat and wait for the water to boil. Make it come to a rolling boil.
- Add 1 teaspoon of salt to the boiling water. Then, carefully add the roasted vermicelli. Stir gently to stop it from sticking together. Let it cook for about 1 minute.
- When the vermicelli is soft and cooked, pour it into a strainer right away. Run cold tap water over it to cool it down and stop it from cooking further. Shake the strainer to remove extra water. Set the vermicelli aside for later.
- Heat 3 tablespoons of oil in a medium pan or kadai over medium heat.
- Add mustard seeds, urad dal (split black gram), chana dal (split chickpeas), and broken cashew nuts to the hot oil.
- Stir constantly so the ingredients don’t burn. Cook until they turn light golden brown and you can smell a nutty, fragrant aroma. Becareful of the spluttering!
- Put the thinly sliced onions in the pan. Cook them on low heat. Stir often until the onions are soft and see-through. Take your time—this makes the onions sweet and tasty.
- Add a few curry leaves to the pan. Mix them well so their rich smell and flavor spread through the dish.
- Add the chopped green chilli to the pan. Stir quickly to mix it with the other ingredients.
- Add the chopped carrots and potatoes. Stir well for a few seconds so they are coated evenly with the oil and spices.
- Pour a small splash of water into the pan. Cover it with a lid. Cook the vegetables on medium heat for 6-7 minutes. Stir once in a while to stop them from sticking to the pan.
- When the carrots and potatoes are soft and fully cooked, add the chopped French beans and green peas. Mix gently to combine all the vegetables.
- Add the chopped tomato into the pan and mix it well. Sprinkle 3/4 teaspoon of salt evenly over the tomato.
- Next, sprinkle a little turmeric powder to the pan. Stir everything together carefully so all ingredients are well combined.
- Now it’s time to combine everything! Take the roasted vermicelli and add it to the pan with the cooked vegetables.
- Cut a fresh lemon in half and squeeze the juice over the mixture. This will add a tangy, fresh flavor.
- Stir gently but thoroughly so the vermicelli and veggies mix well. Make sure everything is evenly heated before serving.
- Sprinkle a handful of chopped coriander leaves on top. This will add a fresh taste and make the dish look colorful and appealing.
Semiya Upma
Description
This delightful vermicelli recipe mixes together a wonderful blend of sautéed veggies and tasty spices, making for a cozy and savory meal. The roasted vermicelli gets a burst of flavor from aromatic mustard seeds, curry leaves, and zesty lemon juice, which perfectly balance the sweet carrots and earthy potatoes and French beans. Topped with fresh coriander, each bite brings a vibrant taste of traditional cuisine. Great for any meal, it’s a nutritious and satisfying choice for the whole family to enjoy!
Ingredients for Semiya Upma
For Tempering
Other Ingredients
Instructions on how to make the Semiya Upma
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In a pan, add 1/2 tsp of ghee.
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Roast the vermicelli until it turns golden, then set aside.
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In a pot, bring 6 cups of water to a rolling boil.
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Add 1 tsp of salt and the roasted vermicelli.
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Cook for 1 minute, then rinse under running tap water.
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Set aside to drain excess water.
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In a pan, heat a 3 tbsp of oil.
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Add mustard seeds, urad dal, Chana dal, and cashew nuts.
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Roast until the mixture turns light golden brown.
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Add sliced onions to the pan and sauté on low flame until translucent.
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Throw in a few curry leaves and stir quickly.
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Add the chopped green chili and mix.
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Add chopped carrots and potatoes, stirring well.
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Splash a little water, mix, and cover the pan.
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Allow the veggies to cook for 6-7 minutes, stirring occasionally till the veggies are cooked and the water is absorbed.
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Once done, add chopped French beans and green peas, and mix lightly.
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Stir in the chopped tomato and 3/4 tsp of salt.
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Add turmeric powder and mix all ingredients well.
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Add the cooked roasted semiya (vermicelli) to the pan and mix thoroughly.
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Pour in the juice of 1 lemon and sauté until everything is well combined.
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Garnish with chopped coriander leaves.
