Semiya upma is a delicious upma variant made with vermicelli, aromatics, spices, cashews and herbs. This easy vermicelli recipe is also called as vermicelli upma and has unique flavors and textures.
1cupbroken semiya, seviyan or whole wheat vermicellior 185 grams semiya, you can also use rice vermicelli
2tablespoonsoil or ghee (clarified butter)
½teaspoonmustard seeds
1teaspoonurad dal(husked and split black gram)
½teaspooncumin seeds
1medium sized onion,finely chopped or ⅓ cup finely chopped onions
½teaspoonfinely chopped gingeror ½ inch ginger, finely chopped
1green chili- chopped
1dry red chili- whole or broken and seeds removed - optional
7 to 8curry leaves
1pinchasafoetida(hing) - optional
2cupswateror add as required
½teaspoonsugar(optional) or add as required
salt as required
2tablespoons chopped coriander leaves (cilantro)
few lemon wedgeswhile serving seviyan upma
Instructions
Roasting semiya
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 become 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. You can use any neutral flavored oil.
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 vermicelli upma
Lower the heat 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 heat and add chopped coriander leaves.
Serve the semiya upma garnished with a few coriander leaves along with some lemon or lime wedges.
This savory dish also tastes good as is without any sides.
Notes
If you are using ready-packaged roasted vermicelli then also lightly roast them for a few minutes.
Use any variety of vermicelli like whole wheat, rice, semolina or ragi flour vermicelli. But remember that you have to add water as mentioned on the package. Adding too much water will make the dish mushy and lacking in flavors.