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    Home » Recipes » Bachelor Cooking

    Semiya upma recipe, how to make semiya upma

    January 15, 2017 by Raks Anand 12 Comments / Jump to Recipe

    Semiya upma or vermicelli upma is an easy south Indian breakfast or dinner prepared when ever we need to keep it simple. Step by step photos.

    a plate of Semiya upma, south Indian breakfast
    Jump to:
    • 🍝 Vermicelli
    • 💭 Top tip
    • 📖 Variations
    • 🥗 Goes well with
    • Recipe card
    • 📸 Step by step preparation:

    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 sticky and mushy. So read on to know how to make a semiya upma perfectly.

    🍝 Vermicelli

    There are many varieties of vermicelli available in the market. We commonly call it as semiya, made with refined wheat flour. I cannot forget the long semiya which amma used to buy and cook those days.

    They break it and roast to make upma or payasam. Now a days mostly it is the short vermicelli available in shops. 2 cm long, both roasted and un roasted version is available.

    I love un roasted as roasted ones are dull in color which makes upma also look dull. I prefer roasting on my own slightly or even use it unroasted which ever way I prefer.

    Recently, I bought a pack of long vermicelli and the flavor is just too good. I am sure some brands have a good subtle wheat flavor compared to others. Some swell good and make the semiya upma fluffier.

    So experiment with few brands and go for the one which works best for you to make this south Indian breakfast.

    💭 Top tip

    How to make a non-sticky and fluffy upma is most of the people's concern. There are few points to note:

    • Use enough oil to coat the vermicelli so that it stays non sticky.
    • Add semiya only to a boiling water, do not boil along.
    • Boil briskly for couple of minutes to let the semiya cook and absorb most of it.
    • Then slow cook it carefully for fluffy and soft results.
    • Most importantly, use the right amount of water.
    • If you want a whiter looking upma, take care not to saute onion (or any ingredient) until browned. Carefully saute until onion is just soft and translucent.

    📖 Variations

    You can make it as simple as only with onions. My mother in law adds little carrots along with onions to make it more colorful. You can also add a chopped tomato for a tangy twist.

    Once in a stay we had kichadi version where they used turmeric, used ghee and added vegetables, coriander leaves which gave a huge tasty twist.

    🥗 Goes well with

    • Coconut chutney
    • Coriander chutney
    • Tiffin sambar

    Recipe card

    a plate of colorful semiya upma
    Print Pin
    4.67 from 3 votes

    Semiya upma recipe | vermicelli upma

    Semiya upma or vermicelli upma is an easy south Indian breakfast or dinner prepared when ever we need to keep it simple. Step by step photos.
    Course Breakfast
    Cuisine Indian
    Prep Time 5 minutes
    Cook Time 15 minutes
    Servings 2
    Cup measurements

    Ingredients

    • 1 cup Vermicelli/ semiya -1 cup
    • 1 Onion - 1
    • ¼ cup Carrot, beans, peas mixed
    • 2 Green chilli
    • Salt As needed
    • 1 & ¼ cups Water

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • ½ teaspoon Urad dal
    • 1 teaspoon Chana dal
    • 1 Sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Roast semiya with a teaspoon 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.

    Notes

    • 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.
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    📸 Step by step preparation:

    1. Roast semiya with a teaspoon of oil and fry in low flame without changing its colour. (If its roasted vermicelli, you can skip)

    2. Heat a pan with oil and temper with the items given under To temper table. Add sliced onion and green chillies, fry till transparent.

    temper

    3. 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. 

    saute veggies, adding semiya

    4. Once the water is absorbed, cook covered in low flame for 4- 5 minutes. Once done, fluff and serve.

    upma ready

    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!

    colorful semiya upma
    « Dates poli recipe, Sweet poli recipes
    Varutharacha sambar recipe, Sambar with coconut »

    Reader Interactions

    Comments

    1. Unknown

      January 15, 2017 at 6:36 pm

      This comment has been removed by the author.

      Reply
    2. Raks anand

      January 16, 2017 at 2:49 am

      Do try and lemme know the result ☺

      Reply
    3. ramachandran narayanasamy

      January 16, 2017 at 8:05 am

      a much awaited recipe . thanks for the water measurement.

      Reply
    4. Unknown

      January 16, 2017 at 10:07 am

      Thnx 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.

      Reply
    5. Raks anand

      January 16, 2017 at 12:59 pm

      🙂

      Reply
    6. Raks anand

      January 16, 2017 at 12:59 pm

      Oops, yes, will update, thanks a lot!

      Reply
    7. SuPa

      April 20, 2017 at 1:37 am

      Hi 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.

      Reply
    8. Jayshri Jaykumar

      July 07, 2017 at 11:42 pm

      turned 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

      Reply
    9. hemamalini sundarrajan

      July 07, 2017 at 11:43 pm

      Hi 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.

      Reply
    10. Raks anand

      July 08, 2017 at 12:16 am

      I have not tried so, it will be better for rice noodles, but I am doubtful since this will turn sticky.

      Reply
    11. Satish

      November 28, 2020 at 3:19 am

      5 stars
      Simple, yet amazing recipe. It came out perfectly. Will share pictures later. Thank you.

      Reply
      • Raks Anand

        November 30, 2020 at 3:48 pm

        Thanks

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

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