Simple, easy and delicious South Indian style Semiya Upma recipe with detailed step by step pictures. Semiya Upma video recipe, Vermicelli Upma video recipe. Learn how to make silky, lump-free tamil style semiya upma – great for breakfast or quick dinner!
Semiya Upma is a simple but delicious one pot meal made with roasted, thin vermicelli that’s popular all over South India. Better known as vermicelli, it is kind of a staple at many South Indian homes. It can be easily made into a dessert in the form of Semiya Payasam/Vermicelli Kheer but also can be made into many other savory recipes like Upma, Pulao or even a curd version known as Bhagalabath. Semiya is usually store-bought, ready to be used and is made with refined whole wheat flour but there are so many other variations available too. I love using Anil roasted semiya (disclaimer: not sponsored, not affiliated) as it is thin but roasted too.
Jump to:
The best part about South Indian style semiya upma is that it is so versatile and can be easily served as a breakfast or quick dinner! If you enjoy mixed stir-fried vegetables in the upma that is lump-free and is silky soft, this recipe is your best bet. It can be easily made with just onions or onions & tomatoes. If you are up to it, you can also add spice powders and make a spicy version. Do checkout the recipe variations section below for more details. It can be served with coconut chutney or roasted peanut chutney and if you prefer a spicy-sweet combo, good sprinkle of sugar can be wonderful too!
Ingredients
Semiya, also known as Vermicelli is the main ingredient. To make a lump-free upma, choosing the right variety of vermicelli helps. I prefer to use thin, roasted semiya that is not too brown to look at. You can also use unroasted semiya and roast it dry for 3-4 mins before making the upma. Thicker the vermicelli, longer it takes to cook, also requires more water and texture-wise feels heavy too.
Onions are a must, for the semiya upma recipe even if there are no other vegetables. They add a lot of texture and also provide a great flavor to the upma.
Tomato is added to the upma for the acidic flavor and also the mild tanginess from the tomatoes, adds to the flavor of the upma.
Mixed vegetables like Carrots, French Beans, Fresh Green Peas, Potatoes can be added to the upma recipe and depending on the choice or availability, you can add one or two as needed.
Green Chillies are used for spicing the upma and there are no other spice powders. We do not add turmeric powder either but if you prefer to, it can be used.
Fresh Curry Leaves are a must and are used in the standard tempering that is made for the upma.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
In a heavy pan heat 3 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon chana dal. As they splutter, add ¼ teaspoon asafoetida. Next add 10-12 fresh curry leaves and 1 green chilli chopped. Fry for a few seconds.
Add one onion finely sliced. Fry on low flame until the onions are soft.
Make sure the onions do not change color or burn. Next add 1 small tomato finely chopped. Cook on low flame until the tomatoes are mushy.
Next add ¼ cup finely chopped carrots. Stir fry for 3-4 minutes on low flame.
Cook covered on low flame for another 4-5 minutes until the carrots are soft.
Add 1.5 cups of water and add salt as needed. Next add ¼ cup of fresh green peas. Let the water boil.
Now add 2 cups of roasted thin semiya/vermicelli.
Quickly mix everything together and you should notice that the water is just enough for the semiya. This ensures the upma is non-sticky and not lumpy, sticky mess.
Cook covered on low flame for 5-6 minutes until there is no water or moisture in the pan. Remove from heat.
Let it rest for 5-6 minutes before mixing it in. This also helps make lump-free silky upma.
Serve hot with coconut chutney, roasted peanut chutney or even sugar!
Recipe Notes
- Adjust the number of green chillies as per spice preference.
- You can add any choice of vegetables as per availability between carrots, French beans, green peas or potatoes.
Top Tip
There are many factors that could result in lumpy sticky upma. To ensure that the semiya upma is non-sticky and lump-free, always prefer to use roasted vermicelli. I like the short, thin roasted semiya from Anil brand (not sponsored) which makes the upma lighter in color but better in taste. If you do not get roasted vermicelli, you can also dry roast it for 3-4 minutes.
The vermicelli to water ratio is very important and I always use 1:0.75 for semiya to water ratio, that is for each cup of semiya, I add ¾ cup of water. The water should be boiling well when the semiya is added and it should be just enough for the semiya to be coated.
Always cook the semiya on low flame, and keep it covered. It does not need a long time to cook and as the water or moisture is completely absorbed, it is ready to be removed from heat.
It is best to leave the upma to rest for 5-6 minutes before mixing it in, this helps the upma settle and retains the softness while not being sticky.
Substitutions & Variations
You can use any variety of semiya/vermicelli for this recipe – millet based, whole-wheat, roasted, thick or thin – anything works. Make sure you follow the package instructions for water measurements and any other pre-cooking needed.
You can make this upma with just onions and that version is just as good as this one with vegetables. You can also add only onions & tomatoes especially if there any no other veggies available.
You can add any vegetables finely chopped depending on the availability and taste preferences. There is no need to pre-cook the vegetables.
It tastes good to add 1-2 tablespoon grated coconut and 1 teaspoon idli podi to the boiling water to enhance the taste of the vermicelli upma.
We do not usually add turmeric to the upma, but if you prefer it can be added too.
Storage & Serving Suggestions
Vermicelli Upma is best served hot with coconut chutney, roasted peanut chutney or plain sugar sprinkled on top. It goes really well as a breakfast or quick light dinner. It is best to consume it the same day, however it can be stored in an airtight container in fridge for upto a day and can be reheated before serving again.
Video Recipe
More Breakfast Recipes
You must use the category name, not a URL, in the category field.I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Semiya Upma | Vermicelli Upma
Equipment
- Heavy Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Semiya/Vermicelli thin & roasted
- 1.5 cups Water
- 1 Large Onion Finely Sliced
- 1 Small Tomato Finely Chopped
- ¼ cup Carrots Finely Chopped
- ¼ cup Fresh Green Peas
- 1 Green Chilli Chopped
- 10-12 Fresh Curry Leaves
- 3 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- ¼ teaspoon Asafoetida
- Salt as needed
Instructions
- In a heavy pan heat 3 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon chana dal. As they splutter, add ¼ teaspoon asafoetida. Next add 10-12 fresh curry leaves and 1 green chilli chopped. Fry for a few seconds.
- Add one onion finely sliced. Fry on low flame until the onions are soft.
- Make sure the onions do not change color or burn. Next add 1 small tomato finely chopped. Cook on low flame until the tomatoes are mushy.
- Next add ¼ cup finely chopped carrots. Stir fry for 3-4 minutes on low flame.
- Cook covered on low flame for another 4-5 minutes until the carrots are soft.
- Add 1.5 cups of water and add salt as needed. Next add ¼ cup of fresh green peas. Let the water boil.
- Now add 2 cups of roasted thin semiya/vermicelli.
- Quickly mix everything together and you should notice that the water is just enough for the semiya. This ensures the upma is non-sticky and not lumpy, sticky mess.
- Cook covered on low flame for 5-6 minutes until there is no water or moisture in the pan. Remove from heat.
- Let it rest for 5-6 minutes before mixing it in. This also helps make lump-free silky upma.
- Serve hot with coconut chutney, roasted peanut chutney or even sugar!
Video
Notes
- Adjust the number of green chillies as per spice preference.
- You can add any choice of vegetables as per availability between carrots, French beans, green peas or potatoes.
Comments
No Comments