Semiya Upma Recipe

Semiya Upma Recipe | Quick Semiya Upma | How to Make Semiya Upma

What is Semiya Upma?

Quick and easy vermicelli preparation that bursts with simple flavours of curry leaves, ginger, green chillies, and lemon and has the bite of crunchy chana dal and urad dal is semiya upma. Semiya upma is a great breakfast option as it is ready in no time and calls for few ingredients. There are various semiya upma recipes such as vegetable semiya upma, semiya upma kerela style etc; here I am sharing the simplest and quick semiya upma recipe.

Other upma recipes on the blog are rava upma, tomato upma, left over roti upma etc.

Let’s talk about the ingredients for Semiya Upma Recipe

Vermicelli upma recipe calls for

Vermicelli: A variety of vermicelli is available, made up of whole wheat, durum wheat, all purpose flour etc. I like to use the one made with durum wheat. There is thick and fine variety of vermicelli. Also roasted and un-roasted vermicelli is available in the market. You can pick any vermicelli of your choice. The recipe remains the same, except the vermicelli and water ratio and the same has been given in the recipe.
Tempering: The semiya upma recipe gets its flavours from the flavorsome tempering which includes mustard seeds (raie), chana dal, urad dal, curry leaves etc.
Other ingredients: In order to keep the recipe easy and quick, ingredients have been kept minimalistic. The other ingredients include onion, lemon juice etc.

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How To Make Semiya Upma

1. Dry roast vermicelli till golden brown or use roasted vermicelli.

Semiya Upma Recipe

2. Heat 1 tbsp oil.

Semiya Upma Recipe

3. Add 1 tsp mustard seeds (raie).

Semiya Upma Recipe

4. Let mustard seeds crackle on low flame.

Semiya Upma Recipe

5. Add 1 tsp chana dal.

Semiya Upma Recipe

6. Add ½ tsp urad dal.

Semiya Upma Recipe

7. Cook on low flame till dals turn light golden.

Semiya Upma Recipe

8. Switch off the flame and add 1 sprig of curry leaves and cook for 30 seconds.(Tip: Tear curry leaves instead of chopping them for more flavour).

Semiya Upma Recipe

9. Add 1 sliced onion, 1 slit green chilli and 1 inch grated ginger. Cook on a medium flame.

Semiya Upma Recipe

10. Add a pinch of salt (Tip: It would fasten the cooking of onion without browning it).

Semiya Upma Recipe

11. Cook till onions turn translucent.

Semiya Upma Recipe

12. Add 2 cups water.

Semiya Upma Recipe

13. Let it come to a rolling boil.

Semiya Upma Recipe

14. Add 1 cup roasted vermicelli.

Semiya Upma Recipe

15. Add salt to taste (Tip: It is best to add salt in water and taste the water. It should be salty-obviously! As in you will know if the salt is enough or not).

Semiya Upma Recipe

16. Cover and cook on low flame for 4-5 minutes.

Semiya Upma Recipe

17. Or till water is absorbed and vermicelli is soft.

Semiya Upma Recipe

18. Switch off the flame and let it sit for 2-3 minutes, covered.

Semiya Upma Recipe

19. Puff up semiya upma.

Semiya Upma Recipe

20. Garnish with chopped coriander leaves, lemon juice and 2 tbsp fried peanuts.

Semiya Upma Recipe

21. Serve hot with coconut chuntey or green chutney. Bon appétit!

Semiya Upma Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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