• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Whisk Affair ยป Recipes ยป Meal Type ยป Global Breakfast ยป Semiya Upma

    Published: Sep 11, 2020 | Last Updated On: Oct 6, 2020 by Neha Mathur

    Semiya Upma

    3262 shares
    Jump to Recipe

    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 โ€“ Palak Paneer Bhurji, Bread Upma, Rava Upma, Rava Appe, Aloo Poha, and Egg Idli.

    Semiya upma served in a bowl.
    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.

    Donโ€™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 beginnerโ€™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 Upma Ingredients.

    Semiya โ€“ 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 donโ€™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 โ€“ 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 โ€“ 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 โ€“ 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 โ€“ 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.

    Semiya added in hot ghee.

    Remove on a plate and keep aside.

    Roasted semiya.

    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.

    Mustard seeds, curry leaves, urad dal, chana dal and cumin seeds added in hot ghee and oil.

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

    Cahsew nuts and peanuts added in the pan.

    Add onion and fry for 2 minutes.

    Onion added in the pan.

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

    Green chilli and veggies added in the pan.

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

    Turmeric powder, salt and water added in the pan.

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

    Semiya added in the pan.

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

    Lemon juice and coriander added in cooked semiya.

    Frequently Asked Questions

    What are Semiya made of?

    Semiya is made up of a variety of flour like rice, wheat, or even semolina.
    It is also made of gluten-free grains like Ragi, Jowar, etc.

    I have use semiya made using wheat flour to make this recipe.

    Semiya Upma Water Ratio?

    Make sure not to use more water to make this Upma, as the vermicelli gets cooked really fast, and extra water can just make it soggier.

    Here, I have used a 1: 2 ratio for Semiya and Water, and it always comes out nice and fluffy for me.

    How to roast Vermicelli for Semiya Upma?

    You can either buy Roasted Semiya and use them directly in the Upma, or roast it at home before adding to the Upma.

    Heat a little oil and ghee, add Semiya, and roast until it turns a little brown and is nicely roasted. Your roasted Semiya is ready to use.

    If using pre-roasted vermicelli, just toss them in ghee before adding in the pan.

    Which vegetables can be added in this Semiya Upma?

    You can add in Carrot, Beans, Onion, Potato, Mushrooms, Broccoli, Corn Kernels, Tomato, Green Peas, and Capsicum in this Semiya Upma to make it more filling and nutritious.

    Is it vegan?

    This recipe uses ghee, which is not vegan. In order to make it vegan, use vegetable oil or olive oil instead of ghee. All other ingredients used in this recipe are vegan friendly.

    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.ย 

    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.

    You might also like

    • Rava Idli
    • Aloo Puri
    • Besan Chilla
    • Thepla

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating โ˜…โ˜…โ˜…โ˜…โ˜…
    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.

    Semiya Upma Recipe

    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.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 487kcal
    Author: Neha Mathur

    Ingredientsย 

    • 2 tablespoon Ghee
    • 1 cup Vermicelli
    • 2 tablespoon Oil
    • 1 tablespoon Ghee
    • ยฝ teaspoon Mustard Seeds
    • ยฝ teaspoon Cumin seeds
    • 1 teaspoon Urad Dal
    • 1 teaspoon Chana Dal
    • 6-8 Cashew Nuts
    • 10-12 Curry Leaves
    • ยผ cup Peanuts
    • ยฝ cup Onion (finely chopped)
    • 2 teaspoon Green Chilli (chopped)
    • ยผ cup Carrot (finely chopped)
    • ยผ cup Beans (chopped)
    • ยฝ teaspoon Turmeric Powder
    • Salt (to taste)
    • 2 cups Water
    • ยฝ teaspoon Sugar
    • 1 tablespoon Lemon Juice
    • 2 tablespoon Fresh Coriander
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Heat 2 tablespoon ghee in a pan.
    • Add semiya and roast on medium heat until slightly browned.
    • 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.

    Notes

    Semiya and water ratio is very important in this recipe. Do follow it as mentioned.
    Roasting the semiya is very important otherwise your upma will become mushy.

    Nutrition

    Calories: 487kcal | Carbohydrates: 58g | Protein: 8g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 222mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1444IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Global Breakfast Recipes

    • Korean Strawberry Milk
    • Bakery Style Strawberry Banana Muffins
    • Strawberry Chia Seed Smoothie
    • Pumpkin Pecan Waffles

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Winnie

      July 13, 2020 at 3:53 am

      5 stars
      Tried this recipe and it turned out absolutely delicious. Makes for a healthy and nutritious breakfast. A perfect recipe. Loved it.

      Reply
      • Neha Mathur

        July 15, 2020 at 5:50 am

        Awesome ๐Ÿ™‚

        Reply
    2. Sumaiya

      January 10, 2022 at 5:20 am

      Tried this recipe came out very yummy๐Ÿ˜‹

      Reply
    3. Sanjana

      February 04, 2023 at 6:10 am

      5 stars
      This Upma turned out so good. Wholesome and tasty also easy to make. many thanks to your detailed instructions.

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time!ย Read More about meโ€ฆ

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Healthy Broccoli Apple Salad
    • Persian Watermelon Salad (With Cucumber And Feta)
    • Jamaican Cucumber Salad
    • Lemon Capellini Salad (With Tomatoes And Capers)
    • Lemon Garlic Salad Dressing
    • Mediterranean Chickpea Quinoa Salad

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright ยฉ 2022 WhiskAffair Food LLP