Semiya upma recipe | Vermicelli upma | Sevai upma | How to make semiya upma recipe

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Semiya upma recipe | Vermicelli upma | Sevai upma | How to make semiya upma recipe

A healthy and quick breakfast recipe made with semiya or vermicelli with other vegetables. Upma is one of the most common and popular breakfast recipes made in south Indian homes. Traditionally, it was made with rava or semolina (Formed by grinding husked wheat). Semiya upma recipe is similar to the traditional recipe of rava upma.

Typically, it was prepared with semolina but these days the recipe is extended to other ingredients like semiya, oats, and even broken wheat. Semiya is available in thin and thick sizes. For semiya upma, thick semiya is preferable. MTR vermicelli provides good quality of vermicelli/semiya made from sooji.

Semiya is either made of wheat flour, or maida (all purpose flour), or sooji(semolina). I always prefer the one which is made up of semolina as it is healthier than the one made from maida. Also, semiya upma served in breakfast is light on the stomach and easy to digest.

Semiya or vermicelli are most commonly used for making Semiya Kheer, Semiya payasam, Semiya biryani, Semiya Idli, etc. Nowadays, Semiya is highly consumed for its nutritional value. It is considered as a healthy recipe for weight loss or for weight management. 

The recipe of upma has many variations and may differ from the main ingredient it is made up of, the variety of vegetables used, or the amount of spice added. The most common recipe is plain semiya upma without adding any vegetable and is usually served with coconut chutney or lemon wedges.

Other variations of Upma recipe are: 

• Rava Upma
• Bread upma
• Oats Upma
• Tomato upma

Please let me know how this recipe turns out for you in the comments. I love to hear from you.

If you enjoy this hearty recipe, be sure to check out my Blog for more!

Semiya Upma Recipe Card

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4 from 1 vote

Vermicelli upma

Vermicelli upma is a healthy and delicious breakfast recipe made from rice vermicelli tempered with lots of healthy vegetables. 

Prep Time10 mins

Active Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: Maharashtrian, South Indian

Keyword: semiya upma, Vermicelli upma

Yield: 2 people

Calories: 260kcal

Materials

• 1 cup Rice vermicelli or 200gms semiya
• 2 tbsp Oil
• ½ tsp Rai/ Mustard seeds
• 1 tbsp Urad dal
• 1 tbsp Chana dal
• 2 green chillies finely chopped
• 1 tbsp Ginger finely chopped
• 2 medium Onions finely chopped
• A handful of Cashew nuts
• ½ cup Green peas
• ½ cup Carrot chopped in cubes
• ½ cup Red bell peppers finely chopped
• ½ cup French beans finely chopped
• Salt per taste
• 2 tbsp Fresh coriander leaves finely chopped
• 1 tbsp Lemon juice freshly squeezed
• ½ tsp Black pepper powder

Instructions

Roasting and Boiling rice vermicelli:

• In a wide thick bottom pan or kadhai, add rice vermicelli dry roast it for 4 to 5 mins till it becomes crispy and turns golden brown in colour.
• Do not roast on high flame, semiya can get burned and can ruin the taste. 
• On the other burner, boil water in the saucepan and add half tsp of salt and few drops of oil.
• When the water starts boiling, and add dry roasted vermicelli.
• When it's done, drain off the water and place the semiya in the colander to cool down.

Making vermicelli upma:

• In the kadhai, heat 2 tbsp oil and rai (mustard seeds), urad dal and chana dal.
• Saute it for few seconds till rai splutters, then add finely chopped green chillies and ginger.
• Now, add finely chopped onions in the pan and cook for 2 to 3 minutes till it turns translucent.
• Once onions turn translucent, add a handful of cashew nuts and saute for one minute.
• Then, add finely chopped veggies - carrot, red bell peppers, green beans and peas in the kadhai.
• Mix all the ingredients nicely and cook till the veggies are cooked.
• Add salt as per taste and mix well. Adding salt helps cooking veggies faster.
• Cover the kadhai with a lid and cook for 3 to 4 minutes till veggies are half cooked and still retain some crunch.
• Now, add the roasted and boiled semiya into the kadhai.
• Give it a nice mix and cook for 4 to 5 minutes, keep stirring in between.
• Then, add black pepper powder and freshly chopped coriander leaves.
• Lastly, squeeze juice from half lemon and give it a nice and gentle mix without breaking or mashing rice vermicelli.
• Finally, turn off the flame and cover and let it sit for a few minutes so that flavours and aroma are nicely absorbed. Vermicelli upma is ready to serve.

Step by step instructions:

Roasting and Boiling Semiya:

1. Place the thick bottom non-stick pan or kadhai on the gas and heat it on medium-low flame.
2. Add semiya in the kadhai and dry roast it for 4 to 5 mins till it becomes crispy and turns golden brown in colour.
3. Do not roast on high flame, semiya can get burned and can ruin the taste.
4. On the other burner, boil water in the large vessel to soak dry roasted semiya. 
5. When the water starts boiling, add half tsp of salt and add roasted vermicelli. When its done, drain off the water and place the semiya on the plate to cool down. 

Making Semiya upma:

1. In the same broad pan, heat 2 tbsp oil.
2. Add jeera and rai in the kadhai and saute till it splutters.
3. Now, add finely chopped onions in the pan and cook for 2 to 3 minutes till it turns translucent. 
4. Then, add grated carrot, capsicum, yellow bell peppers and peas in the pan.
5. Mix all the ingredients nicely and cook till the veggies are cooked.
6. Now, add haldi, red chilli powder and salt per taste, and mix the spices with the veggies.
7. Now, add the roasted and soaked semiya into the pan.
8. Give it a nice mix and cook for 4 to 5 minutes, keep stirring in between.
9. Finally, turn off the flame and mix the chopped coriander leaves to the semiya upma. Semiya upma is ready to serve.

Important tips for making semiya upma:

1. Always roast the vermicelli or semiya before using it. And if you are using store-bought roasted vermicelli skip this step. 
2. Make sure to soak the roasted vermicelli in the water when it is boiling, otherwise, it would turn mushy and would ruin the taste.
3. Add vegetables of your choices to make it more nutritious and avoid unnecessary addition of lots of veggies.
4. Cook the vermicelli until it turns soft. Overcooking would lead to mushy and sticky vermicelli and would taste unpleasant.

Finally, I would like to share my other veg Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. 

In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc. 

Did you try this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.

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