Semiya upma also called vermicelli upma is a popular south Indian breakfast recipe.
This is an easy-to-make, vegetarian, beginner-friendly dish.
About Semiya Upma
Semiya upma is a popular South Indian breakfast dish made with vermicelli also called sevai in South India.
Roasted Semiya is cooked with onions, lentils, nuts and herbs. This delicious variant has a unique flavour and texture, unlike the traditional rava upma.
At home, when preparing for breakfast we usually avoid adding any vegetables, but if making for dinner or packing for a lunch box, I love to add veggies to enhance the flavours and nutritional value.
Vegetables like carrots, green peas, sweet corn, and green beans go best with this vermicelli upma.
This easy one-pot healthy dish comes together in around just 30 minutes. Also, this vermicelli upma is loved by kids and makes the best evening snack option after they return from school or play.
Semiya upma is made with roasted vermicelli that are cooked with vegetables and tempered with curry leaves, chana dal, mustard seeds, and cashew nuts.
This is such a versatile dish that you can easily tweak according to your taste buds.
Semiya upma is a comforting and satisfying dish that is traditionally served as breakfast.
Semiya upma is a unique twist to the popular rava upma (semolina upma). Unlike rava (semolina), vermicelli has a more delicate texture which allows it to absorb all the flavours of spices and herbs making it more delicious and flavourful.
This upma is loved by kids and can be easily packed for their school lunch boxes.
I personally love the simplicity of this dish. It requires minimal ingredients which are mostly available in Indian households.
It’s quick to prepare and makes a perfect option for a busy morning.
Apart from being delicious, this Semiya upma is low in calories when compared to other breakfast options and good source of energy.
Apart from serving this upma for breakfast, it can also be enjoyed as a light dinner or lunch.
Whether you are new to South Indian cuisine or a long-time fan of South Indian food, Semiya upma is a dish worth trying.
Do give this classic dish a try and bring the taste of South India into your home!
Recipe Video
ingredients
Sevai / Semiya / Vermicelli – To make this upma, we need to roast the vermicelli. You can either use a teaspoon of oil or ghee to roast or dry roast it till it turns light brown in colour. I have used Bambino Vermicelli for making this upma which has a perfect texture.
For Tempering – We will need mustard seeds, urad dal, chana dal along with ginger, curry leaves and green chillies.
Nuts – I have used Cashew nuts in this recipe which gives a nice taste and crunch. Peanuts are also added, if you like you can add either or avoid both.
Ghee – I have used ghee in making this semiya upma, for a vegan option, you can make it in oil too. The taste will differ a bit though.
Seasoning – For any upma recipe a little amount of sugar is a must. I have added 2 teaspoons of sugar here along with salt to taste.
Water – We will require water to cook the vermicelli.
Variations
Vegetable Semiya Upma – You can add vegetables while making this vermicelli upma. It not only enhances the taste but also increases the nutritional value.
Vegetables like carrots, green peas, sweet corn, and French beans are the best options.
Serving Suggestions
Semiya upma can be served along side with coconut chutney which complements the upma flavour.
You can also serve it along with tangy pickles or with yogurt.
Semiya upma is also served for breakfast along with tea or coffee. This also makes a perfect evening snack especially for kids after they come home from school.
Storage Options
Semiya upma is best consumed fresh, in case you have leftovers then store it in an air-tight container in the refrigerator. It stays good for 2 days. Reheat before serving. You can reheat in the oven or in the pan.
Related Recipes
More South Indian Recipes
Rava Masala Dosa, Pesarattu (Green Moong Dal Dosa), Lemon Rice (Chitranna), Peanut-Coconut Chutney, Medu Vada, Green Coconut Chutney, Curry Leaves Chutney
How to make Semiya Upma
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Recipe Card
Semiya Upma | Sevai Upma | Vermicelli Upma Recipe
Ingredients
- 2 cups Sevai / Semiya / Vermicelli
- 1 Onion, finey chopped
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Black Gram)
- 1 teaspoon Chana Dal (Split Chickpeas)
- 2 Green Chillies, finely chopped
- 1 teaspoon Ginger, finely chopped
- 5-6 Curry Leaves
- 7-8 Cashew Nuts (Optional)
- 2 teaspoons Sugar
- Salt to taste
- 2 cups Water
- 2 tablespoons Ghee
Instructions
- Dry roast sevai / vermicelli on low to medium flame.
- Dry till the sevai are golden brown. Once roasted, set aside.
- In a saucepan, heat ghee. Add mustard seeds and let them splutter. Add urad dal (split black gram) and chana dal. Saute till urad dal changes colour to a golden brown.
- Add green chillies, curry leaves, finely chopped ginger and a few cashew nuts. Saute till the raw smell of ginger fades away.
- Add finely chopped onion and saute till translucent.
- Add the roasted vermicelli / sevai.
- Mix sevai with the onion mixture.
- Add 2 cups of water. Add sugar and salt to taste.
- Cover and cook the upma till all the water is evaporated and sevai / vermicelli is cooked perfectly.
- Make sure to stir occasionally.
- Delicious Sevai Upma (Semiya Upma) is ready.
- Garnish with some fried cashews and serve warm.
