Semiya Upma is one of those dishes that instantly brings a sense of warmth and homely comfort. Light, flavorful, and ready in minutes, this Vegetable Vermicelli Upma transforms humble semiya (vermicelli) into a wholesome, satisfying meal. Perfect for busy mornings, lunchboxes, or even cozy dinners, this dish weaves together soft roasted vermicelli and crunchy vegetables with aromatic tempering.
If you’re searching for a quick and healthy breakfast semiya recipe, this Semiya Upma recipe is exactly what you need! Made with vermicelli, colorful veggies, and classic South Indian tempering, this Vermicelli Upma turns simple ingredients into a comforting, delicious meal.
Whether you prefer South Indian style Semiya Upma, a lightly spiced version, or a hearty masala semiya upma, this guide shows you how to make semiya upma perfectly—soft, fluffy, and never sticky.
🥣 What Is Semiya Upma?
Semiya Upma is a South Indian savory breakfast dish made using roasted vermicelli, tempered spices, and vegetables. It is similar to upma but replaces semolina (rava) with thin wheat vermicelli, giving it a silkier and lighter texture. The dish is mildly spiced, nutritious, and highly adaptable, making it a staple across Indian households.
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.
💚 Health Benefits of Semiya (Vermicelli)
- ✓ Energy-Rich
- Vermicelli provides quick energy, making it ideal for breakfast.
- ✓ Light & Easy to Digest
- Great for all age groups, including kids and elders.
- ✓ Low in Fat
- When made with minimal oil, it becomes a healthy and guilt-free meal.
- ✓ Balanced When Paired With Vegetables
- Adding mixed vegetables increases fiber, antioxidants, and vitamins.
- ✓ Customisable for Dietary Needs
- Whole wheat, ragi, and millet vermicelli variants add extra nutrition.
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.
Curious to try different regional versions? Explore authentic flavors in my Upma Recipes roundup, like this Daliya Upma.
🍽️ Serving Suggestions for Semiya Upma
💠 Serve it with:
- Coconut chutney
- Tomato chutney
- Mint-coriander chutney
- A dollop of ghee for richer taste
- Hot filter coffee or masala chai
💠 Perfect for:
- Breakfast
- Light dinner
- Kids’ lunchbox
- Travel-friendly meal
🔀 Variations of Vermicelli Upma
- Lemon Semiya Upma: Add extra lemon juice and roasted peanuts for a tangy twist.
- Tomato Semiya Upma: Add 1 chopped tomato after onions for a slightly saucy version.
- Masala Semiya Upma: Add ¼ tsp garam masala or sambar powder for a spiced flavor.
- Ragi/Millet Semiya Upma: Use millet vermicelli for a high-fiber, diabetic-friendly dish.
- Coconut Semiya Upma: Mix freshly grated coconut at the end for a Kerala-style touch.
💡 Tips for Perfect Vermicelli Upma
- Roast the Semiya Well: Ensures non-sticky, fluffy texture.
- Maintain the Water Ratio: For most vermicelli types: 1 cup semiya : 2 cups water.
- Don’t Overcook: Turn off heat as soon as water evaporates to avoid mushiness.
- Use Uniformly Chopped Veggies: Helps even cooking and a better bite.
- Fluff with a Fork: Keeps strands separate and light.
⭐ You Might Also Love
- 🍛 Rava Bath – A flavorful Karnataka-style semolina breakfast bursting with spices and veggies.
- 🫘 Dal Vada – Crispy, golden lentil fritters that make the perfect tea-time snack.
- 🍝 Masala Macaroni – A spicy, desi-style macaroni tossed with veggies and masala for ultimate comfort.
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.
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