Semiya Upma – Vegetable Vermicelli Upma

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

Vermicelli upma is a savoury and oh-so-satisfying breakfast recipe. This easy, nutritious, vegetarian one-dish meal cooks up quickly on the stovetop for a hearty, no-fuss breakfast.

Course Breakfast

Cuisine South Indian

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 303kcal

Author Shil

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.