ad

Semiya Upma | Vermicelli Upma

Semiya Upma, a quintessential South Indian breakfast dish made with vermicelli & quick-cooking veggies is served with coconut chutney or raita or like us with boiled eggs!
Vermicelli upma topped with halved boiled egg
We are all a year older! Happy New Year! May we all have the strength and motivation to move forward to create a better world for us and our future. We quietly entered the new year with a tray full of freshly baked Tahini Chocolate Chip Cookies that yours truly indulged her way through the nye. Recipe for that is on its way... I have a mild OCD for chronology! 😁

I too have made mushy, sticking together, creamy, clumpy semiya upma a few times before I gave up trying. The idea of giving it another try surfaced again during our family WhatsApp group discussions. This time, I made it with newly acquired knowledge along with my Rava upma method. Bingo! I have been making this more often than balaleet these days. You must have noticed if you follow me on Instagram. Thanks to mom! So, if you have had similar struggles, try my semiya upma recipe. 

Is vermicelli same as Semiya? Vermicelli in Tamil, Malayalam, Kannada and Telugu is called Semiya! How interesting is that! We make both sweet and savoury dishes with semiya and each family have their own version. However, vermicelli comes in various thickness, so be sure to use the thick version for this recipe else you will have to adjust the water ratio. Semiya upma is made with the thick vermicelli pasta that's cooked along with quick-cooking veggies after a flavourful tempering just like in my Semolina (Rava) upma. Is Semiya upma healthy? Now, that is very subjective and depends on your personal calorie needs. My recipe is made using the generic vermicelli pasta made with durum wheat which is not deemed "healthy" but with added veggies, ghee and raita or eggs, it makes a complete meal. 

Also, we still prefer balaleet any day.😋 But, this is far wholesome than that!

Semiya upma served along with bowl of chutney

I know most of you just want to know the ratio of water, right? 😁 Here you go... For every 1 cup of the vermicelli (durum), you need 1½ cup water.  Ok bye. 

How to make Semiya Upma?  

First, we need to roast the vermicelli. If you are using roasted vermicelli then you can skip this step. You cannot hurry this step, so make sure you have the time to slowly roast the vermicelli with a dash of ghee until they are evenly lightly golden. Make sure to keep stirring so that they roast evenly. If you are pressed for time, then you can use two burners and start the tempering in another kadai while you roast the vermicelli. But do that only if you are good at multi-tasking. Transfer the roasted vermicelli on to a plate and put back the kadai on the stove.
roasting vermicelli

Now, add more ghee and splutter the mustard seeds, then add the chana dal, urad dal, curry leaves, cashews, ginger, and green chillies. Saute this until the lentils turn golden. Yes, we will be using chana dal, it will get cooked by the end of the time. You may skip it. You can also add peanuts instead of cashews. 
tadka or tempering

Next, add the onions and saute until translucent and add the mixed veggies, turmeric and red chilli powder along with a dash of salt. 
roasting some mixed veggies

Saute the veggies on medium to high for a minute or two. 
roasting the veggies

Add all of the water and bring this to a full boil on medium flame so that the veggies get cooked. 
waiting for the water to boil

Stir in the roasted vermicelli, coriander leaves, salt to taste and lime juice. Let this boil and cook on medium flame until most of the water is absorbed. Stir only a few times to bring the bottom to top. 
added the roasted vermicelli

Reduce the flame to lowest, cover and cook for 5 to 8 minutes. Switch off and keep covered for 5 to 8 mins. 
covered pot to finish cooking

Open, fluff and serve with coconut chutney or boiled eggs, or yoghurt-onion raita.

Semiya upma served with coconut chutney

I had completely forgotten this combo of raita with semiya upma until my mom who was with us for a few weeks mentioned it. I must say between chutney and raita, I prefer the raita, and F prefers chutney or egg. 

Vermicelli upma served with onion yoghurt raita

Semiya Upma | Vermicelli Upma Recipe

INGREDIENTS

  • 1 ½ cup vermicelli, roasted 
  • 1 tablespoon ghee (divided)
  • 1 teaspoon mustard seeds
  • 2 teaspoon chana dal
  • 1 teaspoon urad dal
  • 1 sprig curry leaves
  • 8 whole cashews split and chopped 
  • 1/2 inch ginger, diced finely 
  • 3 green chillies, chopped finely
  • 1 medium onion, diced finely
  • 1 cup of chopped veggies (carrot, boiled or frozen peas, and/or beans)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 2 ¼ cup water
  • Salt to taste
  • Juice of half a lime
  • Fistful fresh coriander, chopped

METHOD

  1. Heat a teaspoon of ghee in a large kadai and roast the vermicelli on a low to medium flame until lightly golden. Make sure to keep stirring so that they roast evenly. Transfer the roasted vermicelli on to a plate and put back the kadai on the stove.
  2. Add more ghee and splutter the mustard seeds, then add the chana dal, urad dal, curry leaves, cashews, ginger, and green chillies. Saute this until the lentils turn golden. 
  3. Add the onions and saute until translucent. Add the mixed veggies, turmeric and red chilli powder along with a dash of salt. Saute the veggies for a minute or two.
  4. Add all of the water and bring this to a full boil on medium flame so that the veggies get cooked. 
  5. Stir in the roasted vermicelli, coriander leaves, salt to taste and lime juice. This is the only time you can fix the salt. Let this boil and cook on medium flame until most of the water is absorbed.  Stir only a few times to bring the bottom to top. 
  6. Reduce the flame to lowest, cover and cook for 5 to 8 minutes. Switch off and keep covered for 5 to 8 mins. Open, fluff and serve with coconut chutney or boiled eggs, or yoghurt-onion raita
Semiya Upma served with boiled egg

I grew up having my mom's semiya upma with lots of cashew nuts and carrots. I also have a very good memory of Keema semiya that my mom's friend used to make for Eid-ul-Adha breakfast. I hope to recreate and share the recipe, InshaAllah. That is one lip-smacking meat lover's treat. But for now, this vegetarian semiya upma will do which surprisingly F prefers to have than my popular Rava upma. 😏

TRIED THIS RECIPE?
I would love to hear from you. If you have made this recipe then please do leave a comment below. If you like this recipe then please do share the recipe with your friends and family on Whatsapp, Facebook, Twitter and Pinterest. Please do follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!

Comments

my foodgawker gallery

ad