Semiya Upma

Semiya Upma or Vermicelli Upma is an Indian breakfast dish made using vermicelli. This desi nashta is filling and very easy to make. Here is how to make it.

Here are some more Breakfast Recipes that you can make for your everyday breakfast – Palak Paneer Bhurji, Bread Upma, Rava Upma, Rava Appe, Aloo Poha, and Egg Idli.

Jump to:

• About This Recipe
• Ingredients
• Step By Step Recipe
• Frequently Asked Questions
• Variations
• Storage Suggestions
• Serving Suggestions
• Recipe Card

About This Recipe

Semiya Upma is an Indian breakfast dish, where vermicelli is cooked along with vegetables and everyday spice powders. It is made just like the popular South Indian Upma, just the difference is, that instead of Rava, Vermicelli is used.

You need to roast the semiya first to make this Upma, but nowadays you even get roasted semiya in the market, which will save you a little time.

Cashew Nuts and Peanuts are also added, which gives it a nice crunch. I love the crunch, but you can avoid it too.

Don’t forget to add a little sugar and lemon juice at the end, to give it a nice hint of sweet tangy taste that enhances the flavor of this simple breakfast dish even more.

This one is great for your everyday breakfast, as it is super easy and quick. I even sometimes pack it for lunch box or have it for a light lunch.

This Upma is considered to be rich in Protein and Iron, and therefore it is considered healthy. Also, it keeps you fill for a longer time, so great if you are following a weight loss diet.

As it is very easy to make, it can also be called a beginner’s recipe. Anyone who is starting to cook, they can easily make this recipe.

This Vermicelli Upma is,

• Tasty
• Vegan
• Filling
• Easy to make
• Apt for weekday Breakfast
• Perfect to pack in your Lunch Box

Ingredients

Semiya – Semiya which is also known by the name of Vermicelli, is used to make this Upma. To make this Vermicelli Upma, use roasted Semiya.

If you don’t have them ready, just roast the semiya in a little oil until it becomes light brown in color. You can try using Bambino Vermicelli, it gives the best result.

Vegetables – For the veggies, I have added onion, green chilies, peas, carrot, and beans, but you can add any vegetables of your choice such as potato, tomato, mushrooms, capsicum, etc to make it even more nutritious and filling.

This is also a great way to use all your leftover vegetables and make a dish wholesome.

Tempering – In the beginning, this upma is tempered with mustard seeds, cumin seeds, chana dal, urad dal, and curry leaves, which gives it a nice flavor along with a bite.

Nuts – I have used Cashews and Peanuts, as I like a crunch with the soft Semiya. You can avoid adding it too or just add one of them.

Other Ingredients – Other than these, you will need lemon juice, ghee, oil, sugar, and fresh coriander.

I have used the oil and ghee both to make Vermicelli Upma, but you can go ahead and use one of them too. Sugar is optional but it adds a slight hint of sugar that tastes really well with the tangy spicy taste of the semiya.

Step By Step Recipe

Heat 2 tablespoon ghee in a pan. Add semiya and roast on medium heat until slightly browned. If your semiya are already roasted you can just toss them in ghee.

Remove on a plate and keep aside.

Heat oil and 1 tablespoon ghee in the same pan. Once the ghee is hot, add mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves and fry until dal turns slightly brown.

Add cashew nuts and peanuts and fry until they turn slightly brown.

Add onion and fry for 2 minutes.

Now add green chilli, peas, carrot, and beans. Cover and cook for 2 minutes.

Add turmeric powder, salt to taste, water and sugar. Bring the mixture to a boil.

Add roasted semiya. Cover the pan and cook the semiya on medium heat until cooked.

Add lemon juice and coriander and mix well. Serve hot.

Frequently Asked Questions

Variations

Lemon: I also like to make another version of this Semiya Upma, which is Lemon Semiya, which is made exactly like South Indian Lemon Rice.

Just cook the semiya in water until they are softened. then instead of rice, use this semiya and make lemon semiya.

Egg: One more way to make this Upma, is by adding scrambled eggs to the vermicelli Upma.

Tomato: You can add in more tomatoes in the Upma, to give it that slight tangy-sweet taste.

Coriander: Just grind the coriander with green chili, ginger, and lemon and add after you saute the onions. Add water and cook the semiya in this masala. 

Spiced: You can flavor it more by adding spice powders such as Sambar Masala, Pav Bhaji Masala, Garam Masala, Pulav Masala, Bisi Bele Bath Masala, or even Vangi Bath Masala.

Storage Suggestions

Vermicelli Upma tastes best when served fresh, but if you have leftover it stays good in the refrigerator for about 2 days.

Make sure to store it in an airtight container. Reheat it in a pan or in the microwave until nice and warm.

Serving Suggestions

Vermicelli Upma can be served on its own for breakfast along with a cup of Adrak Wali Chai or Masala Chai.

You can also serve South Indian Coconut Chutney or Mint Coriander Chutney on the side. I also like to sprinkle some South Indian Podi on top.

My family like to eat it with tomato ketchup.

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