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Vermicelli Upma-Semiya Upma-Vermicelli Upma recipe

by 44 Comments

Upma is a popular South Indian Breakfast dish.There are varieties of upma and I love all types of upma because they are very quick to prepare and also very delicious. Fortified with vegetables they make a meal by itself. Vegetable Semiya upma and is one of my favorite dish.I prefer thin vermicelli for upma and thick ones for vermicelli payasam. I have used vegetables to make this upma but you can even make plain Upma without vegetables. Today we will learn how to make Semiya Upma with mixed vegetables following this easy recipe.

Semiya Upma
Semiya Upma with tomato chutney and orange juice

Semiya Upma-How to prepare Semiya Vegetable Upma


Semiya Upma

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 2
 Recipe Category: Breakfast
 Recipe Cuisine: South Indian
 Author:

   Ingredients needed

   Vermicelli – 180 grams (I used Anil fine Semiya)
   Onion -1 big or 2 medium
   Ginger – 1 inch piece finely chopped
   Green chilli -1-2 finely chopped or slit

   Vegetables – (optional)

   Beans -4
   Carrot -1
   Fresh or frozen Peas – handful
   Potato – 1 small (peeled and chopped)

   For the seasoning

   Oil -3-4 tsp
   Mustard -1 tsp
   Urad dal – 1 tsp
   Hing/Asafoetida – a generous pinch
   Red Chilli – 2
   Curry leaves – little

Preparation


Thinly slice or finely chop onions.

Chop all the vegetables finely.

Roast vermicelli in a tsp of ghee until light golden brown. If you are using ready made roasted semiya or roasted vermicelli then you can skip this step.

Method

Vermicelli Upma-Semiya Upma

1.Heat oil, add mustard seeds, when mustard splutters, add hing, urad dal , red chillies and curry leaves.

2.When urad dal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.

3.Then add finely chopped vegetables and saute until half cooked.

4.Add water and salt needed.(check tips below for water measurements)

5.When water starts boiling, add the roasted vermicelli.

6.Cover and cook on low flames stirring occasionally until it is done.

Serve hot with any chutney or pickle.

Tips for beginners

To check for salt, taste the water (step 4), if it is a little salty, then the salt added is right. Once you add semiya it will be perfect.

Usually it is 2 cups of water for 1 cup of Vermicelli, if you are using thick ones. For thin fine semiya, use less water, approximately 1 cup of water for 1 cup of semiya.

Ratio -Vermicelli : water – 1:2 for thick semiya
Ratio – Vermicelli : water – 1:1 for fine semiya

I have used Anil thin roasted semiya, so I have used less water. You have to learn the correct quantity of water through trial and error depending on the variety of vermicelli used. I have given a general measurement.

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Comments

  30. Sankari

    I like all ur recipes. Your recipes are my saviour at auimes :-). One small tip, to enhance the taste, you can roast semiya and put it in hot boiling water and drain and use, this will remove the starch n enhances taste of dish.

    Reply

  32. trustingod

    Super I tried this today, my hubby appreciated alot and he normally does not eat veggies, today he eat all the veggies including Onion. Thanks padhu. Ur blog is awesome.

    Reply

  37. Leena

    Semiya upma is my all time favorite but I have never got the measurements right. Your recipe and the measurements truly helps and my baby girl loves it too. She relishes it to the core and what more does a mommy need 🙂

    Reply

  41. Hari

    Hello Madam,

    I buy MTR Roasted Vermicelli.
    Everytime when I follow your procedure with the exact measurments as mentioned also it becomes too soggy. Can you tell me some tips for this?

    Regards,
    Hari

    Reply

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