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Semiya upma recipe | Vermicelli upma recipe

Sangskitchen
Semiya upma is a popular Indian breakfast/dinner recipe, made with kind of thin Indian noodles. Learn with pictures and video.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, dinner, Main Course
Cuisine Indian
Servings 4
Calories 380 kcal

Ingredients
  

  • 2 cups or 200g semiya loosely packed vermicelli
  • 4 tbsp oil
  • ¾ tsp mustard
  • ¾ tsp cumin
  • 1 tsp gram dal
  • 1 tsp urad dal
  • 1 tsp chopped ginger
  • 5 green chillies
  • 2 onions
  • Few curry leaves
  • 1 carrot optional
  • 1 tomato
  • ½ tsp turmeric powder
  • 2 cups water 400ml
  • 1 ½ tsp salt
  • Coriander leaves

Instructions
 

Recipe to make vermicelli upma:

  • Heat oil in a flat pan, splutter mustard and cumin seeds.
  • Add gram dal and urad dal. Fry them to light brown color.
  • Also, add finely chopped ginger and slit green chillies.
  • Slice onions & add them with curry leaves into the pan and saute until they become soft.
  • You can add chopped carrots or green peas at this stage.
  • Add chopped tomato and saute them well.
  • Pour water and add the required salt for the upma.
  • Put some turmeric powder and let the water come to full boiling.
  • Now add the semiya and mix gently.
  • Keep the stove in simmer mode, cover with a lid and let the semiya cook for ten minutes.
  • In between stir once or twice, cover again and let the semiya upma cook completely. No need to add extra water as the semiya will get cooked in the hot water steam itself.
  • After almost ten minutes, the vermicelli is fully cooked by absorbing all the water. You can switch off at this stage. If you like a light roasted bottom layer keep on in simmer for few extra minutes. Actually, that mild roasted bottom layer would be super tasty and I like to make it every time.
  • Finally, garnish with coriander leaves and serve hot. It tastes great as it is and you can serve this semiya upma with coconut chutney or tomato chutney also.

Notes

Tips/Notes: 1) For proper measurement, use the same cup for semiya and water. For 1.5 cup of loosely packed thin semiya, use one cup of water. But for thick variety semiya, for one cup semiya use 1.5 cups of water. If using digital measurements, for 200g thin semiya use 400ml of water. And for 200g thick semiya use 600ml water. 2) If your vermicelli is not already roasted, dry roast for five minutes in medium flame.

Nutrition

Calories: 380kcal
Keyword Indian breakfast recipes, Quick breakfast dishes, Semiya upma, Semiya upma recipe, Vermicelli upma, Vermicelli upma recipe
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