Semiya upma or vermicelli upma is an easy south Indian breakfast or dinner prepared when every we need to keep it simple. I make this so often but never thought to blog it because of it’s simplicity. But for beginners,need a recipe right. The semiya has to be cooked cooked without getting mashed and mushy. So read on to know how to make a semiya upma perfectly.
Semiya upma recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Prep Time: 5 mins | Cook time: 15 mins | Serves: 2
Click here for cup measurements
Ingredients
Vermicelli/ semiya -1 cup
Onion – 1
vegetables like carrot, beans, peas – 1/2 cup
Green chilli – 2
Salt – As needed
Water – 1 & 1/4 cup
To temper
Oil – 2 tsp
Mustard – 3/4 tsp
Urad dal – 1/2 tsp
Chana dal – 1 tsp
Curry leaves – 1 sprig
Onion – 1
vegetables like carrot, beans, peas – 1/2 cup
Green chilli – 2
Salt – As needed
Water – 1 & 1/4 cup
To temper
Oil – 2 tsp
Mustard – 3/4 tsp
Urad dal – 1/2 tsp
Chana dal – 1 tsp
Curry leaves – 1 sprig
Step by step preparation:
- Roast semiya with a tsp of oil and fry in low flame without changing its colour. (If its roasted vermicelli, you can skip) Heat a pan with oil and temper with the items given under To temper table. Add sliced onion and green chillies,fry till transparent.
- Add the veggies and fry in medium or low flame, with little salt for 2 minutes. Then add water and bring it to boil,add the vermicelli. Add required salt and mix well.
- Once the water is absorbed, cook covered in low flame for 4- 5 minutes. Once done, fluff and serve.
Tips
- After adding semiya to the boiling water, it is important to boil until the water is almost absorbed. only then it wont get mushy and it will turn fluffy. If you cook covered when the there is lot of water, there are chances of getting sticky and mushy.
Add coconut oil few drops if you like. I love it to have as such. otherwise you can have it with coconut chutney the best!
Unknown
January 15, 2017 at 6:36 pmThis comment has been removed by the author.
Raks anand
January 16, 2017 at 2:49 amDo try and lemme know the result ☺
ramachandran narayanasamy
January 16, 2017 at 8:05 ama much awaited recipe . thanks for the water measurement.
Unknown
January 16, 2017 at 10:07 amThnx for the tips.I too close it immediately. Will try like this.
Small correction typo in Serves .it is mentioned as12.I think it is 2.
Raks anand
January 16, 2017 at 12:59 pm🙂
Raks anand
January 16, 2017 at 12:59 pmOops, yes, will update, thanks a lot!
SuPa
April 20, 2017 at 1:37 amHi Raks
The MTR Vermicelli that i picked up in the store was not roasted, so i have to get this roasted before cooking into the boiling water.It goes well with the red chilli coconut chutney.
Jayshri Jaykumar
July 7, 2017 at 11:42 pmturned out superb .. just like yours .. always thought my mom made the best semiya upma , but could'nt ask her this time, so i searched and followed your recipe .. instant hit at home … basics like theses always handy .. thank you
hemamalini sundarrajan
July 7, 2017 at 11:43 pmHi raks
Nice and tempting pictures…just wanted to know whether v can soak the vermicelli for 2 min and steam it for min…and then mix with the seasoned vege. …felt like it vl give more fluffiness.
Raks anand
July 8, 2017 at 12:16 amI have not tried so, it will be better for rice noodles, but I am doubtful since this will turn sticky.