Jun 172015

Vermicelli upma also called semiya or seviyan upma is another commonly prepared breakfast recipe in south India. It is prepared the same way like regular rava upma, but using vermicelli or semiya.

After idly and dosa this vermicelli upma is the next most frequently prepared south Indian breakfast in my home. A cup of coffee along with this upma makes a classic combo !!

I have earlier shared another recipe – white vermicelli upma, where I have not added any vegetables. That is a quick version. But, in today’s recipe I made it more wholesome by adding carrots and peas. You can add any other vegetables too of your choice. This makes for a healthy and nutritious tiffin recipe for your kids. You can pack this for lunch along with some fruits or snacks as well.


vermicelli upma


I always use Bambino roasted vermicelli for this recipe. It makes my work easier and I need not again roast the vermicelli before making this recipe. If you do not have roasted one, I strongly recommend you to roast it before making upma. This will give a wonderful texture and the upma will not be sticky.


vermicelli upma


For more breakfast recipes, check these – poha dosa, rava idly, rava upma, cracked wheat upma, ragi dosa, oats uthappam, oats dosa.


Serves: 2

Cooking time: 10 mins

Preparation time: 5 mins



Vermicelli or semiya – 1.5 cups (I used Bambino roasted vermicelli)

Onion – 1 small (finely chopped)

Green chili – 4 (slit lengthwise)

Curry leaves – 6

Carrots – ¼ cup (finely chopped)

Green peas or mutter – 2 tbsp (fresh or frozen)

Groundnuts or peanuts – 2 tbsp

Cashew nuts – 1 tbsp, optional

Mustard seeds – ½ tsp

Urad dal or minapapu  – ½ tsp

Chana dal – 1 tsp

Salt – to taste

Oil – 1 tbsp

Coriander leaves – to garnish



  1. Roast the vermicelli in a tsp of oil till it turns slightly brown in color. It avoids the upma becoming sticky. Remove from heat and set aside.
  2. You can skip the above step if you are using roasted vermicelli.
  3. Heat oil or ghee in a pan and once hot, add the chana dal, urad dal, groundnuts and cashew. Fry till they start changing color.
  4. Then add the mustard seeds. When they splutter, add the green chili, curry leaves and onions. Fry till onion becomes soft.
  5. Then add the peas, carrots and any other vegetables at this stage. Fry till the vegetables become tender.
  6. Add 3 cups water and salt. Cook covered till it comes to a boil.
  7. Once it starts boiling, reduce the heat to simmer and add the roasted vermicelli.
  8. Cover and cook for about 2-3 minutes till the vermicelli is completely cooked and the moisture is almost dried up.
  9. Serve hot.


vermicelli upma



  1. You can add corn, potato and beans also to the upma.
  2. The other way to prepare this upma is you can cook the vermicelli separately first, drain the water and add it to the cooked vegetables.
  3. Roasting the vermicelli is important or else the upma becomes sticky.

Serve this upma with a squeeze of lemon juice and a dash of desi ghee 🙂 You can serve this with curd or achaar (pickle) along with a hot filter coffee !!


vermicelli upma

  2 Responses to “Vegetable vermicelli upma – semiya upma”


    Amazing recipes.Absolutly delicious👌😋

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