Semiya Upma Recipe

Semiya Upma Recipe with step by step photos and video recipe – is also known as Vermicelli Upma is made by tossing roasted vermicelli noodles with onions, vegetables and spices. Semiya Upma is an easy breakfast dish and also a great lunch box dish for the kids. We can make a plain upma or enrich it with healthy vegetables.

Semiya upma makes a great meal for school lunch boxes. The best part of this dish is, it take only 15 minutes from start to finish.

It is an interesting variation of more the common South Indian Breakfast recipe of Upma. However, it has now become quite popular in other parts of the country as well.

Semiya Upma is a light dish which is quite popular for breakfast. But it can also be taken as a snack along with tea. This savoury snack is loved by the kids and has much more nutrition than most of the fast foods.

I have used store bought roasted Bambino Vermicelli,  it gives the best result,

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#Serving Suggestion:  Serve it with tea in the morning for breakfast. You can also eat vermicelli upma for a light dinner.

⇒ Do give this recipe a try and share your comments below with me.

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Semiya Upma Recipe

Semiya Upma Recipe is also known as Vermicelli Upma is made by tossing roasted vermicelli noodles with onions, vegetables and spices.
Course Breakfast, Brunch
Cuisine South Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings
Calories 397kcal
Author Achala

Ingredients

  • 1 cup vermicelli semiya
  • 2 tsp oil or ghee
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp urad dal husked and split black gram
  • 1 tsp chana dal
  • 10-12 peanuts
  • 1 sprig curry leaves
  • 1 inch ginger grated
  • 1 dried red chilli
  • 1 pinch asafoetida
  • 1/2 tsp sugar
  • 2 green chilli chopped
  • 1 medium size onion finely chopped
  • 1/4 cup carrot peeled and finely chopped
  • 1/4 cup capsicum finely chopped
  • 1/4 cup green peas
  • 1/4 cup beans finely chopped
  • Salt to taste
  • 1 tsp lemon juice
  • 1/4 cup coriander leaves finely chopped
  • 1.5 cup water or add as required

Instructions

  • Collect all the required ingredients.
  • Heat ghee or oil according to your choice in a kadai or pan.
  • Once the ghee is hot, add mustard seeds.
  • Allow them to crackle.
  • As soon as the mustard starts crackling, add cumin seeds, chana dal, and urad dal.
  • Fry for few seconds or till turn light golden in colour on low-medium flame.
  • Now add peanuts, chopped green chilli, dry red chili and asafoetida. I forgot to add curry leaves. Here you can add curry leaves also.
  • Fry peanuts for a minute until just brown and aromatic.
  • Then add grated ginger and sugar.
  • Saute for about a minute.
  • Add chopped onions.
  • On low flame fry for about 2 to 3 minutes until the onions turn transparent.
  • Next, add chopped carrot, capsicum, green beans, and green peas.
  • Stir and mix well.
  • Cook covered on a low flame till they turn slightly tender yet have the crunch in the bite.
  • Once the veggies are cooked completely, add salt as per taste.
  • Now add 1.5 cups of water to the pan.
  • Mix well.
  • Increase the flame to medium and bring the water to a rolling boil.
  • When the water starts to boil, add the roasted semiya.
  • Keeping the flame on medium, gently mix all the ingredients together.
  • Stir at intervals so that the semiya or veggies don’t get stuck or burnt.
  • Cook till the semiya is fully cooked and becomes soft.
  • Simmer for 4-5 minutes until you notice that the water is almost absorbed.
  • Switch off the flame and sprinkle fresh coriander leaves.
  • Also, drizzle lemon juice.
  • Stir well gently.
  • Cover with a lid and leave it undisturbed for couple of minutes. This will incorporate all the ingredients well into the upma and bring out delicious flavors and textures.
  • After 5 minutes, fluff the semiya upma with spoon or fork.
  • Serve semiya upma hot with coconut chutney or just with a cup of tea or filter coffee.

Nutrition

Nutrition Facts
Semiya Upma Recipe
Amount Per Serving
Calories 397 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 263mg11%
Potassium 207mg6%
Carbohydrates 79g26%
Fiber 5g20%
Sugar 5g6%
Protein 6g12%
Vitamin A 2074IU41%
Vitamin C 31mg38%
Calcium 37mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Semiya Upma (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Heat ghee or oil according to your choice in a kadai or pan. 

3. Once the ghee is hot, add mustard seeds.

4. Allow them to crackle.

5. As soon as the mustard starts crackling, add cumin seeds, chana dal, and urad dal.

6. Fry for few seconds or till turn light golden in colour on low-medium flame.

7. Now add peanuts, chopped green chilli, dry red chili and asafoetida. I forgot to add curry leaves. Here you can add curry leaves also.

8. Fry peanuts for a minute until just brown and aromatic.

9. Then add grated ginger and sugar.

10. Saute for about a minute. 

11. Add chopped onions.

12. On low flame fry for about 2 to 3 minutes until the onions turn transparent.

13. Next, add chopped carrot, capsicum, green beans, and green peas.

14. Stir and mix well.

15. Cook covered on a low flame till they turn slightly tender yet have the crunch in the bite. 

16. Once the veggies are cooked completely, add salt as per taste.

17. Now add 1.5 cups of water to the pan.

18. Mix well.

19. Increase the flame to medium and bring the water to a rolling boil.

20. When the water starts to boil, add the roasted semiya.

21. Keeping the flame on medium, gently mix all the ingredients together. 

22. Stir at intervals so that the semiya or veggies don’t get stuck or burnt. 

23. Cook till the semiya is fully cooked and becomes soft.

24. Simmer for 4-5 minutes until you notice that the water is almost absorbed. 

25. Switch off the flame and sprinkle fresh coriander leaves.

26. Also, drizzle lemon juice.

27. Stir well gently.

28. Cover with a lid and leave it undisturbed for couple of minutes. This will incorporate all the ingredients well into the upma and bring out delicious flavors and textures. 

29. After 5 minutes, fluff the semiya upma with spoon or fork.

30. Serve semiya upma hot with coconut chutney or just with a cup of tea or filter coffee.

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