Semiya Upma

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Upma is a beloved breakfast dish widely enjoyed in numerous South Indian households.

It is a simple and light recipe that features vermicelli, a traditional type of pasta similar to spaghetti, combined with a medley of vegetables and aromatic spices. This delightful meal is both satisfying and incredibly flavorsome, making it a popular choice for many. While semolina is traditionally used, modern variations of Upma now incorporate other ingredients such as vermicelli, oats, broken wheat, and even millets.

What is Vermicelli or semiya?

Vermicelli, also known as semiya, is a traditional pasta variety that bears resemblance to spaghetti. Semiya can be crafted using either whole wheat flour, all-purpose flour, or semolina (rava). When preparing semiya upma, I personally favor the use of whole wheat flour-based semiya, as they offer greater health benefits compared to those made from refined flour (maida).

How to making:

This recipe is a variation of the traditional rava upma, where the key ingredient, rava, is substituted with vermicelli. There are numerous variations of this recipe, which can include different types of vegetables. To prepare it, the vermicelli is cooked separately and strained. It is then combined with an assortment of vegetables and topped with a refreshing touch of lemon juice.

Moreover, we invite you to explore our collection of other breakfast recipes. We hope you find them enjoyable and satisfying.

Semiya Upma Recipe| Vermicelli | with step by step pics & video. A popular south Indian breakfast dish which is also known as vermicelli upma.

Ingredients

•  cup Semiya/vermicelli
• 2 tsp+3tsp oil
• Salt as required
• 1/2 tsp mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 2 red chilli
• Fresh curry leaves
• 1 tbsp Finely chopped ginger
• 2 ½ cup water
• 1 green chilly finely chopped
• 2 tbsp chopped carrots
• 2 tbsp cooked green peas
• 2 tbsp chopped beans
• 1/4 tsp turmeric powder
• 1/2 tbsp lemon juice

Directions

Roasting semiya

1. To begin, heat a pan and add 2 teaspoons of oil. Next, introduce 1 cup of vermicelli to the pan.

2. Place the pan over a low-medium flame and stir      the vermicelli continuously until it transforms          into a lovely golden brown color(f you already          have pre-roasted vermicelli, you can skip this            step.

Notes:

If you have not used oil while roasting vermicelli you can add 1tsp oil along with hot water to avoid stickiness.

Cooking semiya:

1. Now, it’s time to cook the vermicelli. In a pan, add water along with 1/2 teaspoon of salt and bring it to a boil. Once the water is boiling, add the roasted vermicelli to the pan. If you did not use oil while roasting the vermicelli, you can now add 1 teaspoon of oil along with the hot water to prevent stickiness.
2. Cover the pan with a lid and allow it to boil for 3 minutes. Once the vermicelli is cooked, strain the water and set the vermicelli aside.
3. Continuously sauté the mixture until the ginger achieves a golden hue. Following that, incorporate 2 tablespoons of onions, 2 tablespoons of carrots, 2 tablespoons of green peas, and 2 tablespoons of beans.
4. Saute the mixture over high flame for 1 minute. Subsequently, introduce 1/4 teaspoon of turmeric powder and add salt as per your taste. Continue sautéing for an additional 2 minutes.
5. Add the cooked vermicelli to the pan and thoroughly combine it with the sautéed mixture. Stir well for 2 minutes to ensure that the flavors are well incorporated.
6. Our delicious semiya upma is now ready to be served.
7. For an extra burst of flavor, you can optionally add 1/2 tablespoon of lemon juice before serving.