Vermicelli upma | Semiya upma recipe | Semiya recipe
Semiya upma or vermicelli upma is the perfect breakfast recipe to energize your body for the entire day. It is a healthy and simple breakfast recipe that you can make in a jiffy. Make it either simple and plain or tempered with veggies and spices, it tastes delicious in both the ways. This is one of my favourite and on the go recipe because of its fast cooking and nutritious value.
Vermicelli is basically a thin thread-like noodle or spaghetti which is made with either all-purpose flour/ maida or wheat or semolina or even with rice flour. It is called sevaiyan or sevai in Hindi, semiya in few parts of southern-India, shemai in Bengali and shavige in Kannada.
Vermicelli is bland in taste. This is its best feature which makes itself to mould in a broad range of Indian dish. From sweet dishes to savoury dishes to snacks. Vermicelli kheer or sevai is the most loved sweet dish in all regions of India. On the other hand, vermicelli upma is the most loved savoury dish. Other recipes that can be made with semiya is payasam, pulao, khichdi and so on.
The most famous brand is MTR and also bambino that you can find in any grocery store. Furthermore, it is available in all sizes ranging from thick to super-fine semiyas. Furthermore, you also get roasted and unroasted semiyas in the supermarket.
Vermicelli upma can be made with very few basic ingredients which include mustard seeds, urad dal and chana dal for tempering and onion and tomatoes along with dry spices. Adding spices is completely optional but it enhances its flavour and aroma.
I prefer adding a few other vegetables like carrots, beans, capsicum and bell peppers, green peas and also peanuts and cashew nuts. My little one loves semiya upma very much, that is the reason I add veggies to make it nutritious and healthy. Usually, kids refrain from eating veggies, but this is the best way to incorporate veggies in their diet for the overall development of their body.
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!
Vermicelli upma Recipe Card
Vermicelli upma
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 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.
- Once 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.
Important tips for making semiya upma:
- Always roast the vermicelli or semiya before using it. And if you are using store-bought roasted vermicelli skip this step.
- Make sure to soak the roasted vermicelli in the water when it is boiling, otherwise, it would turn mushy and would ruin the taste.
- Add vegetables of your choices to make it more nutritious and avoid unnecessary addition of lots of veggies.
- 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.
Gracias por tu receta. La he replicado aquí en España y me ha quedado deliciosa. Solo que no tenía guisantes y anacardos y no los he puesto. He salteado con aceite de oliva.
Nice recipe of Vermicelli upma . Step by step picture help to understand better.