Nov 022014

Vermicelli or Semiya Upma is a very regularly made breakfast in many Indian homes. I make it pretty much anytime, sometimes also for dinner when I need a quick one. It is very easy, quick and perfect for a lazy day. I used white vermicelli for this recipe, it can also be done with brown one and rice sevai as well.


To make it a complete meal, you can also add any vegetables of your choice.


Serves: 2

Cooking time: 15 mins

Preparation time: 10 mins


Whole Wheat Vermicelli/Semiya – 1 cup

Onion – 1 medium (finely chopped)

Green chili – 4 (slit lengthwise)

Ginger – 1 tsp (very finely chopped)

Curry leaves – 6

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Chana dal – ½ 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. Heat oil in a pan and once hot, add the chana dal, urda dal and mustard seeds. When they splutter, add the ginger, green chili, curry leaves and onions. Fry till onion becomes soft.
  3. Add 2 cups water, salt and coriander leaves and let it come to a boil.
  4. Add the roasted vermicelli and cook covered for about 2-3 minutes.
  5. Remove from heat and serve hot. Add a tsp of ghee for a nice aromatic upma.

  2 Responses to “White Vermicelli Upma (Semiya Upma)”


    I make this often for breakfast. 🙂

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