Semiya Upma Recipe | Vermicelli Upma

Semiya upma is a favourite South Indian breakfast made with vermicelli, spices, herbs, lentils and peanuts. Also titled vermicelli upma, it is a super quick dish that tooshie be made below 25 minutes. Serve semiya upma for a breakfast Beaver State a meal anytime of the Clarence Shepard Day Jr. with Arachis hypogaea podi, coconut podi, and coconut Indian relish or with seasoned yogurt. In this post I divvy up 2 ways to make semiya upma without vegetables and with vegetables.

About Semiya Upma

"Semiya" is a South Indian word meaning "vermicelli" & "upma" is a South Indian breakfast made with semolina & moderating ingredients. Sol semiya upma is a variation of the Rava upma.

Upma is a nonclassical traditional breakfast ready-made with semolina, groom leaves, mustard seeds, lentils, ginger and peanuts. There are some variations of upma made with incompatible ingredients suchlike poha, sabudana, oats, millets and quinoa. Semiya upma is one such fluctuation and made the same way as the rava upma.

In Indian culinary art we make a hatful of dishes with vermicelli like semiya payasam, semiya kesari, semiya pulao, meethi seviyan and vapourous khurma.

How to prefer vermicelli

Contrasting kinds of vermicelli successful with many different grains are available in the market. You can find vermicelli ready-made with rice, wheat flour, with semolina, coracan and many other millets. For the traditional semiya upma, wheat vermicelli is used. You can easily find the info labelled on the pack as made from wheat or semolina.

There are 2 kinds of wheat semiya – roast and unroasted. The unroasted semiya requires roasting them prior to cooking. To save roasting metre you may buy cooked semiya and skip the roasting part mentioned in the formula. However the sapidity of pre-roasted semiya is nutty and is altogether different.

There are many brands selling wheat berry vermicelli. I use the Bambino or MTR vermicelli equally the results are duplicable with these brands.

While making semiya upma information technology is very important to use the right measure of H2O as we don't want mushy vermicelli. With the right sum of money of water it turns out fluffy, non-sticky and beautiful.

For a quick 25 mins repast, make this dish without any veggies or use frozen veggies atomic number 3 chopping fresh vegetables takes some metre. On occasions we wealthy person the cherry-like semiya upma for a dinner with a spicy seasoned yoghurt which I have shared below.

Vegetables the likes of carrots, peas and Pres Young fleeceable beans go well in this. My mom would unremarkably add a parboiled potato to this. Simply do not add the raw potato atomic number 3 it takes time to wangle.

How To Make Semiya Upma (Stepwise Photos)

Roasting vermicelli & peanuts

1. Skip this step if using cooked semiya. Dry roast 1 cupful vermicelli (110 grams) on a underslung to medium flame soul-stirring often until light & slightly golden. Act non brown the vermicelli A the flavour alters. Transfer this to a plate.

2. Pour ½ tablespoon oil to a hot pan. Add 2 to 3 tablespoons peanuts. On a medium heat, roast them until golden and crunchy. Move out to a plate and set aside aside for garnishing.

Annealing

3. Pour 1 tablespoonful oil to the hot pan or wad. Add

• ½ teaspoon cumin seeds (jeera)
• ¼ teaspoonful mustard seeds
• 1 teaspoon chana dal (skinned bengal gram)
• 1 teaspoon urad dal (skinned, snag black dal)

4. Fry all the ingredients until the lentils become metal. And then add 8 to 10 cashew loony (optional). Cooked until completely of the lentils become inscrutable golden but non burnt.

5. Past add 1 sprig curry leaves, 1 scratch operating theater chopped green chilies and 3 to 4 tbsps chopped onions. (1 petite onion)

6. Saute until the onions turn blest or transparent. The add a pinch of hing and 1 teaspoonful floury cut ginger. Sauteed for 30 to 60 seconds until the ginger turns aromatic.

7. Pour 1½ cups piddle and add ½ teaspoon salt. Start with 1/3 teaspoon and add more if required. Stir very well and taste test the water after which you can line up the saltiness and spice (green chili). The piss has to be slightly salty.

Tip: If using narrow vermicelli 1 ¼ cup water would be sufficient.

8. Bring the water to a rapid boil. And then add all of the vermicelli at one time. I have used store bought roasted vermicelli here.

9. Mix very well.

10. Cover and manipulate on a low heat until all of the water is absorbed and the semiya is cooked.

11. When the water is completely absorbed, taste test to learn if the semiya is done properly. IT has to make up soft and fully pancake-style but non mushy OR pasty. Turn off the heat and keep the pot covered for at least 5 to 10 transactions. This step is immodest and makes your semiya upma fluffy. Sprinkle some Coriandrum sativum leaves and warm grated cocoa palm if you want.

Troubleshooting

I do not add whatever extra water. But if your semiya is undercooked, bring 1/4 cup water to a rolling boil in a small tear apart and sprinkle piecemeal body of water and Captain Cook. The quantity of water I have mentioned works fortunate with both MTR and Bambino.

Garnishee semiya upma with roasted peanuts. Extort several lemon juice if you like and serve with peanut podi.

How To Make Vermicelli Upma With Vegetables

1. Roast the vermicelli if needful. Set aside. For this recipe you will require 110 grams. Stream half tablespoon oil to a pan and roast the peanuts on a sensitive heat until golden and crunchy. Remove to a plate and reserve for garnish.

3. To the same pan, rain bucket 1 tablespoon oil colour and add –

• ½ teaspoonful cumin seeds
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal

4. Fry until the dal turns softly blessed. Add –

• 1 pinch hing
• 1 sprig curry leaves
• ½ teaspoonful sliced ginger(optional)
• 1 chopped green chili.

5. Add 1 humble carven onion and cooked until transparent. Optional – You tooshie likewise skip the vegetables. Add ¾ cupful assorted vegetables – carrots, peas and french beans. Guarantee the veggies are fine sliced otherwise they won't fudge hurrying. I sprinkle little salt so the veggies departure wet and cook easily.

6. Embrace and cook on a low flame money box they turn protective and nigh sauteed. If they don't cook well, then sprinkle little urine and cook up.

7. Add salinity and pour 1½ cups water. Evoke and taste perception test the water. It has to be slightly saliferous. If using wispy vermicelli 1 ¼ cup water would be ample.

8. Work it to a rolling boil on a high flame up.

9. Tot up the cooked vermicelli. Stir well to forbid lumps.

10. Cook on a medium high-stepping flame till all the water system is absorbed. By then the semiya should atomic number 4 cooked comfortably. (Troubleshooting tip: If the semiya does not falsify well so boil little hot water and pour IT here. Read tips below.)

11. Cover and cook on a low flame for 2 to 3 proceedings. Turn away and perch for 5 minutes.

When the temperature comes down a bit, sprinkle lemon succus and tally Chinese parsley leaves. Mix and garnish with roasted peanuts or cashews. Serve it hot with peanut podi.

This is the semiya upma I ready-made without veggies. It turns out good even without veggies.

Pro Tips

1. There are 2 kinds of semiya in the market – roasted & unroasted. If using preroasted vermicelli, you don't deman to roast them again. Otherwise you have to roast them pursuing my step 1 otherwise the dish will turn mushy and sticky.

2. The measure of water to function differs for thick and thin variety vermicelli. I use the thicker bambino semiya which takes 1½ cups water for every transfuse of semiya. If using thin semiya then information technology would only need 1¼ cups.

3. Semiya upma is always made with wheat vermicelli and not with rice vermicelli. If exploitation rice vermicelli, then boil them following the instructions on the pack. Drain them then just do the tempering without adding water. So just mix the precooked vermicelli thither. Treat and cook for 1 to 2 mins.

More breakfast recipes
Quiet Idli
Crisp Dosa
Masala dosa
Puffed Poori

Formula wit

• ▢ 1 cup semiya (110 grams vermicelli)
• ▢ 1½ cups body of water for thick semiya (1 cup for sparse diversity,1¼ cup for instant locoweed)
• ▢ ½ teaspoon table salt (line up to taste)
• ▢ 1 small onion (3 to 4 tbsps, thinly carved or chopped)
• ▢ 1 green chili slit or chopped
• ▢ 1 sprig curry leaves
• ▢ ½ teaspoon ginger chopped finely

Annealing ingredients for semiya upma

• ▢ 1½ tablespoon oil or ghee
• ▢ ¼ teaspoon mustard seeds
• ▢ ½ teaspoonful cumin seeds
• ▢ 1 teaspoon channa dal (break up bengal gram) (optional)
• ▢ 1 teaspoonful urad dkl (skinned black gram) (optional)
• ▢ 1 pinch asafoetida (hing) (optional)
• ▢ 2 to 3 tablespoonful peanuts or cashews (operating room some)
• ▢ 1 tablespoonful lemon juice (to function, nonobligatory)

nonmandatory ingredients

• ▢ ¾ cup mix vegetables carrot, peas, green beans – fine chopped
• ▢ 2 tablespoon coriander leaves chopped
• ▢ 2 tablespoon fresh grated coconut for garnishee

Grooming

• ▢

  If exploitation roasted vermicelli, then omission this step. Dry cooked semiya uniformly along a cooked flare until lightly golden. Keep stirring and youngster without browning them. They wish routine reddened when done. Transfer to a plate.

How to make Semiya Upma

• ▢

  Heat oil in a pan. Add peanuts or cashews. Fry them until golden and crunchy. Murder to a plate.

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  To the same pan total mustard, cumin, chana dal & urad dal . Fry until the dal turn golden and cooked well.

• ▢

  Next minimal brain dysfunction hing, onions, ginger, green chili pepper and groom leaves. Fry for about 2 to 3 minutes until the onions turn transparent or Light Within lucky.

• ▢

  This footprint is optional. If victimization carrot, beans and peas add them now and saute for another 3 mins. Cook covered on a low fire till they change state slightly tender.

• ▢

  Pour water and add salt. Stir and check by tasting the piddle. It has to be slightly piquant. If needed add more salt.

• ▢

  Bring information technology to a fast boil. Transfer roasted semiya to the pan &A; stir immediately.

• ▢

  Cook covered connected a medium flame till all the water is absorbed by the vermicelli. (If you feel the semiya is uncooked then pour little boiling water.)

• ▢

  Formerly the water is absorbed, mix well and cook covered on a lowest heating for 2 minutes. Round turned and rest for another 5 transactions.

• ▢

  When the temperature cools down a trifle sprinkle extraordinary lemon juice &adenylic acid; coriander plant leaves.

• ▢

  Garnish semiya upma with grated coconut (optional), roasted peanuts or cashews. Serve with peanut podi or hole.

Exigent pot semiya upma

• ▢

  Follow all the steps on a sauteed style. Add semiya and miscellaneous vegetables if using. Pour 1¼ cups weewe and deglaze.

• ▢

  Secure the IP with the lid and position the steamer release handle to sealing. Pressure cook for 1 minute. When the instant pot is done, wait for 2 mins and release the pressure manually.

• ▢

  Remove the steel enclose and plump up with a fork. I keep IT covered further for another 5 to 10 mins. Serve semiya upma hot.

Alternate quantities provided in the recipe card are for 1x single, original recipe.

For best results stick with my elaborate step-by-step photo instructions and tips preceding the recipe card.

Sustenance Facts

Semiya Upma Recipe | Vermicelli Upma

Amount Per Serving

Calories 295 Calories from Fat 117

% Every day Value*

Fat 13g 20%

Soaking Fat 2g 13%

Sodium 708mg 31%

Potassium 391mg 11%

Carbohydrates 39g 13%

Fiber 10g 42%

Sugar 3g 3%

Protein 9g 18%

Vitamin A 3621IU 72%

Vitamin C 44mg 53%

Calcium 66mg 7%

Robust 3mg 17%

* Percent Daily Values are based on a 2000 calorie dieting.

© Swasthi's Recipes

Semiya upma recipe low gear published in May 2015. Updated and republished in July 2021.

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