Semiya Upma is a popular South Indian breakfast recipe. Made with vermicelli, this is a yummy variant of upma, which is traditionally made with suji. Packed with colourful veggies, roasted Semiya Upma is a nutritious and wholesome tiffin dish.
Vermicelli, is a kind of pasta, with a neutral base that takes on whatever flavours inspire you. You can serve it hot, spicy and savoury packed with veggies, or you can just leave it plain.
Semiya Upma Recipe:
Savoury Semiya Upma is a simple and satisfying breakfast dish that comes together in minutes. Upma made with vermicelli is the ideal solution for a quick and healthy meal. The semiya cooks in minutes and there are so many ways to jazz it up.
Veggie Vermicelli Upma has a lovely balance of flavours. This upma made with semiya is a delightful blend of vibrant veggies that pack a refreshing flavourful punch.
- To make this Semiya Upma Andhra Style, firstly heat a kadai and dry roast the semia for a couple of minutes. In case you are using pre-roasted semiya, you can skip this step.
- Remove the roasted semiya onto a plate and keep aside.
- Chop the onion, tomato, green chilli, ginger and carrot.
- Then heat 2 tbsp oil in the same kadai. Drop in the cashewnuts and fry to a golden brown. Remove the fried cashew nuts and keep aside.
- Next add the tempering – asafoetida, chana dal, urad dal, mustard seeds and cumin seeds.
- Once they start to splutter, add the curry leaves, ginger, green chilies and onion.
- Sauté for about 2-3 minutes till the onions start to brown.
- Then add the chopped tomatoes and cook covered till they turn mushy.
- Now add the carrot and green peas. Cook for 1-2 minutes with a lid on.
- Pour 3 cups of water and a tsp of salt. (The quantity of water to be added depends upon the kind of vermicelli you’re using –whether thick or thin. So follow package instructions while adding water.)
- Cook over high heat till the water comes to a rolling boil.
- Then lower the heat and add the roasted semiya. Cook on medium flame, stirring at regular intervals.
- Once the semiya is cooked and all the water is almost absorbed, add the cashews and coriander leaves.
- Mix well and remove from heat. Drizzle 1 tbsp of ghee.
- Transfer Semolina Upma into a serving plate.
- Serve Semiya Upma with chutney.
If you are looking for more upma recipes, then do try out Daliya Upma.
Vermicelli Upma Recipe details below:
Vermicelli Upma
Ingredients
- 1 ½ cup roasted vermicelli
- 3 cups water
- 1 small onion
- 1 green chilli
- 1 small tomato
- 1 small carrot
- ¼ cup green peas
- 1- inch ginger
- 1 sprig curry leaves
- 2 tbsp. oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1/8 tsp asafoetida
- 2 tbsp. cashew nuts
- 1 tsp salt
- 1 tbsp ghee
Instructions
- To make Vemicelli Upma, firstly dry roast the vermicelli over a medium flame for a couple of minutes, till it turns a light golden colour. If you are using roasted vermicelli, you can skip this step. Transfer the roasted vermicelli onto a plate and keep aside.
- Finely chop the onion, green chilli, ginger, tomato and carrot.
- Pour about 2 tbsp of oil into a kadai. Put in the cashew nuts and fry them to a golden brown over medium heat. Remove the fried cashew nuts onto a plate and set aside.
- To the same kadai add the tempering –mustard seeds, cumin seeds, asafoetida, chana dal and urad dal. Saute for a couple of minutes till the dals get some colour on them.
- Then add the chopped ginger, green chillies, onion and fresh curry leaves.
- Saute over a medium flame till the onions turn golden.
- Next add the chopped tomatoes, mix well, cover and cook over medium heat till they soften.
- Put in the chopped carrot and green peas. Combine well, cover and cook for 1-2 minutes.
- Then add three cups of water and a teaspoon of salt. The amount of water to be added depends on the kind of vermicelli you are using, whether thick or thin. So follow package instructions.
- Bring the water to a rapid boil over high heat.
- Then reduce the heat add the roasted vermicelli.
- Cook over a medium flame, stirring occasionally, till all the water is almost absorbed.
- Adjust the seasoning.
- Garnish with chopped coriander leaves and cashew nuts. Drizzle a tbsp of ghee
- Serve Vermicelli Upma hot with coconut chutney.
