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Semiya Upma | Sevai Upma | Vermicelli Upma Recipe

Semiya upma also called vermicelli upma is apopular south Indian breakfast recipe.
This is an easy to make, vegetarian, beginner-friendly dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast, Easy Dinner Recipes, Easy Lunch Recipes, Easy Tiffin Recipes, Main Course, Snack
Cuisine: Indian, South Indian
Ingredients Method Video Notes

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

Method
 

  1. Dry roast sevai / vermicelli on low to medium flame.
  2. Dry till the sevai are golden brown. Once roasted, set aside.
  3. 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.
  4. Add green chillies, curry leaves, finely chopped ginger and a few cashew nuts. Saute till the raw smell of ginger fades away.
  5. Add finely chopped onion and saute till translucent.
  6. Add the roasted vermicelli / sevai.
  7. Mix sevai with the onion mixture.
  8. Add 2 cups of water. Add sugar and salt to taste.
  9. Cover and cook the upma till all the water is evaporated and sevai / vermicelli is cooked perfectly.
  10. Make sure to stir occasionally.
  11. Delicious Sevai Upma (Semiya Upma) is ready.
  12. Garnish with some fried cashews and serve warm.

Video

Notes

Instead of ghee, you can also use oil. 
To enhance the nutritional value of this upma, you can add vegetables, like carrots, peas, and beans. 

More South Indian Dishes

Rava Masala Dosa
Pesarattu (Green Moong Dal Dosa)
Lemon Rice (Chitranna)
Peanut-Coconut Chutney
Medu Vada
Green Coconut Chutney
Curry Leaves Chutney

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