Rice sevai upma recipe with step by step photos – yet another easy breakfast recipe made with rice vermicelli or rice seviyan.
Upma and Poha are regular breakfast or brunch snacks at home. They are quick to prepare and do not take much time.
I have already shared Oats upma, Tomato upma and Vermicelli upma recipe. on occasions I also make this rice sevai upma. When short of time, I don’t add veggies. But to make it more healthy, you can add grated veggies like carrots, beans or cabbage. You can also add steamed peas. I have also shared recipe of Vegetable rice sevai upma.
This is a flavorful upma and goes as a nice breakfast with some hot chai or coffee. You can also serve this upma with coconut chutney.
If you are looking for more breakfast recipes then do check:
rice sevai upma recipe
INGREDIENTS
cooking rice vermicelli
- 180 grams rice sevai (rice vermicelli or rice seviyan) or about 1.75 cups rice sevai
- 4.5 to 5 cups water for cooking rice vermicelli
for tempering rice sevai upma
- 1 teaspoon mustard seeds (rai)
- 1 or 2 green chilies chopped
- ½ inch ginger (adrak) - finely chopped, about 1 teaspoon finely chopped ginger
- 1 medium onion - finely chopped
- 8 to 10 curry leaves (kadi patta)
- 12 to 15 cashews (kaju) - halved or whole
- 4 to 5 tablespoon grated coconut or add as required
- 2 tablespoon coconut oil or any oil or you can also use ghee
- 2 to 3 tablespoon chopped coriander leaves (dhania patta)
- 1 small to medium lime or lemon - sliced or diced to be served with the upma
- salt as required
INSTRUCTIONS
cooking rice sevai
- On a high flame bring 5 cups water to a boil in a pan.
- Take 1.75 cups rice sevai/rice vermicelli. Add to the boiling water.
- Stir gently and cook the sevai on a medium to high flame.
- Cook the vermicelli according to the package instructions or until they are cooked well.
- It took me around 10 minutes for the sevai to cook on a medium flame.
- Drain the sevai in a strainer. Keep the cooked rice sevai aside.
making rice sevai upma
- In another pan, heat 2 tbsp coconut oil. You can also use any other oil instead of coconut oil. Add mustard
- Seeds and let them crackle.
- When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved.
- Saute till the cashew get a bit golden.
- Add 1 tsp finely chopped ginger, 1/2 tsp green chilies. Stir and saute for 5 to 10 seconds.
- Then add finely chopped onion and 10 to 12 curry leaves.
- Saute till the onions become translucent. Don't brown them.
- Add the cooked rice sevai and stir very well with the rest of the sauteed ingredients.
- Season with salt. Stir and add 4 to 5 tbsp fresh grated coconut.
- Stir again and serve rice sevai upma hot plain or with coconut chutney. Do drizzle some lemon juice while serving upma. Also garnish with chopped coriander leaves
- You can also add lemon juice towards the end and give a final stir. Add lemon juice as per your taste.
NOTES
- You can also add 1 tsp each of chana dal and urad dal in this recipe. These lentils have to be added along with the cashews, when the mustard seeds begin to crackle. Brown them and then add the ginger, green chilies, followed by onions and curry leaves.
- For kids reduce the green chilies or skip them entirely.
- Peanuts can be added instead of cashews.
How to make rice sevai upma recipe
1. On a high flame bring 5 cups water to a boil in a pan.
2. Take 1.75 cups rice sevai (rice vermicelli or rice seviyan). Add to the boiling water. I used MTR rice vermicelli.
3. Stir gently.
4. cook the sevai on a medium to high flame.
5. cook the vermicelli according to the package instructions or until they are cooked well.
6. it took me around 10 minutes for the sevai to cook on a medium flame.
7. Drain the sevai in a strainer. Keep the cooked sevai aside.
Making rice sevai upma
8. In another pan, heat 2 tbsp coconut oil. You can also use any other oil instead of coconut oil, but coconut oil gives a good flavor and taste. Add 1 tsp mustard seeds and let them crackle. You can also add 1 tsp each of chana dal and urad dal and fry till golden. I have not added them due to dental issue of a family member.
9. When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved.
10. Saute till the cashew get a bit golden.
11. Add 1 tsp finely chopped ginger, ½ tsp green chilies. Stir and saute for 5 to 10 seconds. Add more green chilies to make a spicy upma.
12. Then add 1 medium sized finely chopped onion and 10 to 12 curry leaves.
13. Saute till the onions become translucent. Don’t brown them.
14. Add the cooked rice sevai.
15. Stir very well with the rest of the sauteed ingredients.
16. Season with salt and stir well.
17. Stir and add 4 to 5 tbsp fresh grated coconut. stir again. Switch off the flame.
18. Garnish with some coriander leaves & Serve rice sevai upma hot plain or with coconut chutney. Do drizzle some lemon juice while serving upma. you can also add lemon juice towards the end and give a final stir. Add lemon juice as per your taste.
Just at the right time. I got MTR’s Rice vermicelli packet (For the first time) a day before yesterday and was looking for a recipe. I really liked your recipe and would definitely try. Just one question…Can we add spring onions, and use grated coconut to add that extra bit of taste? Thanks for sharing!
thanks. yes you can add spring onions and even grated coconut. add grated coconut towards the end and give a stir.
I like ur all recipies it very easy to learn
thanks aruna
Hi,can we use normal vermicelli in place of rice vermicelli??
yes you can use normal vermicelli.
Dassana, Tussi great ho! 🙂 Awesome recipe blog and v tasty dish
thanks san for sharing positive feedback.
Love your blog. Appreciate your detailed post and step to step pictures. Today I made your recipe whole wheat vermicelli for evening snack and chai. Awesome… I have to check if we can get rice vermicelli here . Your rawa upma with all the ingredients mentioned gives a unique and nice taste. Thanks.
thanks celine. do try this recipe. its a good one.
Loved each n every recepies of yours..!! Hats off..:)
thanks simran for your positive feedback.
You’re website is the goto place for me for any recipe.but being a South Indian Upma was one of the basic things taught to me by my mom many many years ago.frankly today’s Upma I
Pic in your website doesn’t feel like Upma at all.dont mind.i feel it needs more seasoning like dals to be added.hope my comment doesn’t offend you today
i have purposely not added dals in the seasoning as a family member has dental issues. but in the notes section of the recipe details i have mentioned that both urad dal and chana dal can be added. now i have updated in the step by step also. in my family also not everybody likes the dals, so usually i don’t add them in upma. its a matter of personal taste and preference and there are many ways a recipe is made. one cannot judge that the way i make is the only way that recipe is made. i hope you take my reply positively.
Mmmm….another favourite dish…..regular breakfast at home…. yummy….
Well…I’m neither qualified nor experienced in cooking but I have some tips since this is a regular dish at home….
*Add little salt to water and then put seviya….and add little salt to the tempering….not at the end of the process because salt doesn’t uniformly incorporate into the dish and stirring mashes the seviya and it loses its taste.
*After draining the seviya run it over with cold water to stop seviya cooking further and also seviya don’t stick to each other that way.
*Jeera may be added in the tempering. We do add jeera at home.
*Tomatoes may be added if you like tomato flavoured upma. Tomatoes are to be added after the onions are browned and cooked till tender.
*A pinch of turmeric may be added for a dashing, tempting yellow colour.
*A teaspoon of ghee at the end is really recommended. It smells and tastes yummy with ghee. You may add it in the tempering too.
*And yessss…lemon gives that special tinge and coriander adds that good smell. We add both.
I’m going to make this for breakfast tomorrow. Yummy.
Great recipe as usual 🙂
thanks a lot priya for the tips. i do add salt when making noodles or sevai, but skipped this time. i liked the tip on adding salt to the tempering. i always add salt right at the end. but through experience i manage to mix it properly without mashing the sevai. for most noodles also, i rinse them once cooked in running water. but sevai i don’t. i think they don’t stick to each other like the way atta or semolina noodles stick. i agree with all the other tips. do try this recipe. i hope you like it.
Its simply great that you take time to answer each comment. Hatsoff… Sevia was out of stock so I didn’t cook it today but I’ll cook it very soon. And keep posting great recipes as always. 🙂
thanks priya for your kind words.