semiya upma recipe | vermicelli upma recipe | how to make semiya upma

semiya upma is an easy and delicious upma variety. its also called as vermicelli upma or seviyan upma. 
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4.54 from 13 votes

semiya upma or vermicelli upma recipe with step by step pics. making upma with semiya is another delicious version of the popular south indian breakfast recipe of upma. traditionally upma is made from rava (cream of wheat), but you can also make it with vermicelli (seviyan) and it tastes yum.

semiya upma recipe

semiya are mostly known and used for making vermicelli kheer or semiya payasam. but there are few more vermicelli recipes which are made and this semiya upma is one such delicious recipe.

semiya are either made from whole wheat flour (atta) or maida (all purpose flour) or rava (sooji). while making semiya upma, i prefer semiya made from whole wheat flour as they are more healthy than the ones made from maida.

i make upma many times for breakfast. in maharashtra, upma and poha are two popular breakfast recipes. upma is traditionally served with coconut chutney or lime pickle or lime slices. it can also be had plain. ideally, it should be eaten hot or warm.

semiya upma is light on stomach. also this vermicelli upma recipe which i have shared in this post is quick to prepare. you can serve semiya upma hot with coconut chutney or accompanied with lemon wedges or lemon pickle.

if you like upma then you can check these other variations of upma recipes like:

semiya upma recipe

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course:breakfasts,snacks
Cuisine:south indian
Calories:395kcal
Servings (change the number to scale):3
4.54 from 13 votes
semiya upma recipe, vermicelli upma recipe
semiya upma is an easy and delicious upma variety. its also called as vermicelli upma or seviyan upma. 

INGREDIENTS FOR semiya upma recipe

(1 CUP = 250 ML)
  • 1 cup broken semiya, seviyan or whole wheat vermicelli or 185 grams semiya, you can also use rice vermicelli
  • 2 tablespoons oil or ghee
  • ½ teaspoon mustard seeds (rai)
  • 1 teaspoon urad dal (husked and split black gram)
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium sized onion, finely chopped or ⅓ cup finely chopped onions
  • ½ teaspoon finely chopped ginger (adrak) or ½ inch ginger, finely chopped
  • 1 green chili, chopped (hari mirch)
  • 1 dry red chili (sookhi lal mirch), whole or broken and seeds removed - optional
  • 7 to 8 curry leaves (kadi patta)
  • 1 pinch asafoetida (hing) - optional
  • 2 cups water or add as required
  • ½ teaspoon sugar (optional) or add as required
  • salt as required
  • 2 tablespoons chopped coriander leaves
  • few lemon wedges while serving seviyan upma

HOW TO MAKE semiya upma recipe

roasting semiya to make vermicelli upma

  • firstly heat a heavy kadai or pan. keep the flame to a low. take the semiya strands and break them. add the semiya strands in the kadai.
  • on a low flame begin to roast the semiya. stir often when roasting vermicelli.
  • roast till the semiya strands becomes golden. some strands won’t become golden but its fine as they will be roasted and cooked.
  • remove the roasted semiya in a separate bowl or plate. keep aside.

making semiya upma

  • heat oil or ghee in a pan.
  • add the mustard seeds and let them begin to crackle. 
  • then add urad dal and cumin seeds. fry them till they get browned.
  • when the urad dal begins to become light golden, then add cashews. 
  • mix well and fry till the urad dal turns golden. 
  • then add chopped onions.
  • next add curry leaves, ginger, green chill, red chili and asafoetida. 
  • mix very well and sauté till the onions become translucent
  • now add water, salt and sugar and let the mixture come to a rolling boil.

cooking semiya upma

  • lower the flame and add the roasted vermicelli.
  • stir and cook the vermicelli till they become soft and all the water is absorbed.
  • keep on stirring in between.
  • when the vermicelli is cooked completely and all the water is absorbed, switch off the flame and add chopped coriander leaves to semiya upma. 
  • serve the semiya upma garnished with a few coriander leaves along with some lemon or lime wedges. 
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roasting semiya for making semiya upma

1. firstly heat a heavy kadai or pan. keep the flame to a low. take the semiya strands and break them. add the semiya strands in the kadai. you will need 1 cup of broken semiya strands or 185 grams semiya. you can also use rice semiya instead of whole wheat semiya.

semiya for making semiya upma recipe

2. on a low flame begin to roast the semiya.

semiya for making semiya upma recipe

3. stir often when roasting vermicelli.

semiya for making semiya upma recipe

4. roast till the semiya strands becomes golden. some strands won’t become golden but its fine as they will be roasted and cooked.

semiya for making semiya upma recipe

5. remove the roasted semiya in a separate bowl or plate. keep aside.

semiya for making semiya upma recipe

making vermicelli upma

6. now in the same kadai add 2 tablespoons oil or ghee. keep the flame to low or medium-low. then add ½ teaspoon mustard seeds.

making semiya upma recipe

7. let the mustard seeds begin to crackle.

making semiya upma recipe

8. when the mustard seeds start crackling, then add ½ teaspoon cumin seeds and 1 teaspoon urad dal.

making semiya upma recipe

9. stir and fry till the urad dal starts turning light golden.

making semiya upma recipe

10. as soon as urad dal starts turning light golden, at that time add cashews. you can also add roasted peanuts instead of cashews.

making semiya upma recipe

11. mix well.

making semiya upma recipe

12. then fry till urad dal turns golden stirring often.

making semiya upma recipe

13. now add ⅓ cup finely chopped onions.

making semiya upma recipe

14. stir and mix.

making semiya upma recipe

15. then add ½ teaspoon finely chopped ginger, 1 green chili (chopped), 7 to 8 curry leaves (chopped) and 1 dry red chili (broken and seeds removed). ginger can be skipped if you do not like its flavor.

making semiya upma recipe

16. mix again.

making semiya upma recipe

17. now add 1 pinch asafoetida (optional). mix well.

making semiya upma recipe

18. on a low flame sauté till the onions turn translucent.

making semiya upma recipe

19. then add 2 cups water. you can add water as per the vermicelli package instructions. so add water as required.

making semiya upma recipe

20. then add ½ teaspoon sugar or add as per taste.

making semiya upma recipe

21. add salt as required.

making semiya upma recipe

22. mix well.

making semiya upma recipe

23. increase the flame to medium-high or high and bring the water mixture to a rolling boil.

making semiya upma recipe

cooking semiya upma

24. then lower the flame and add the roasted semiya.

making semiya upma recipe

25. mix very well.

making semiya upma recipe

26. keep the flame to low or medium-low and let the semiya cook.

making semiya upma recipe

27. stir at intervals when the semiya is cooking.

making semiya upma recipe

28. simmer till all the water is absorbed and the semiya has become soft and cooked well.

semiya upma recipe, vermicelli upma recipe

29. then switch off the flame and add 2 tablespoons chopped coriander leaves to semiya upma.

semiya upma recipe, vermicelli upma recipe

30. mix again.

semiya upma recipe, vermicelli upma recipe

31. serve semiya upma hot with coconut chutney or accompanied with lemon wedges or lemon pickle.

semiya upma recipe, vermicelli upma recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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51 comments/reviews

  1. I absolutely love it blog.. it’s my way-to-cook :-))) it’s perfect and so o helpful!!! Thank u a big big one!

  2. Like the movie Julie and Julia I am trying to mimic your recipes……it feels liberating when time the proportions turn out to be so accurate…….Chef thanks for a wonderful me time

    • wow… that is a cool and awesome feedback shruti. i have seen the movie and i loved it. in fact when i also cook or bake, i have a lovely me time. this happens more in baking as i love it. thanks a lot and i wish you all the best.

  3. Hi Dasana – you made such a positive difference to my cooking! If I follow your recipies to the T, there’s no way anything could go wrong. Thank you for this biggg help.
    God bless you.

  4. Simple and wonderful…..anyone can try ur recipes. Thank you Dasanna for making cooking even more exciting. Look forward to seeing many more in the future.

  5. Really helpful recipe..as I was not sure about the quantity of water to be added. And let me thank u again & again as I have learned each and every recipe from your site itself as I knew nothing about cooking.
    I just love your method of explaining everything in detail.

    Thanks a lot.

    • thanks satakshi. glad you liked the semiya upma recipe. also nice to know that the website has helped you in trying other recipes. i do prefer to write in detail so that it helps the reader when cooking as everybody is not a pro in cooking. thanks again.

  6. Hi,

    Do I have to add the urad dal? Or can I substitute the it with something else? If not, where can I buy the urad dal?
    Thanks 🙂

  7. You know what, the way I have been making it for years:

    I boil the vermicelli in ample water and a tsp of oil and sieve it. Then wash it once under cold water and keep aside.
    In the meantime, I put in the mustard seeds, curry leaves and all else you’ve added. I also use bell peppers and tomatoes and saute it well. then, without adding water, I add the boiled vermicelli and cook it on low flame for about two minutes. Done!

    This way, it’s richer, has more flavours, and also isn’t sticky. 🙂

    I will try this method too. Adding water first and then cooking it., Let’s see! thanks 🙂

  8. Ur blog is very interesting as if reading a friends mail, so easy to understand n relate. Ñice effort keep up the good work.

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