Semiya upma recipe, how to make semiya 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.

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

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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

1x2x3x

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

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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.

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. 

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

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!