Semiya Upma | vermicelli | tiffin recipe

Semiya Upma or vermicelli upma is a very regularly made breakfast in many South 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. I normally buy the roasted version from grocery. But, you can also roast the regular one by yourself and store it. I feel the roasted one gives out a better recipe, by keeping the upma not mushy. For this particular recipe, I used Bambino vermicelli.

To make it a complete meal, you can also add any vegetables of your choice. I have another recipe – vegetable semiya upma for the same. In this recipe today, I used only green peas as none of us were in the mood to eat vegetables in the morning 🙂

This recipe is a very simple, easy, quick to prepare dish. Also, bachelors or newly wed women can prepare this recipe quite easily. You can pair this upma with majjiga magaya (my husband’s favorite combo!). I prefer to eat this as is without an accompaniment. But, it goes well with coconut chutney, peanut chutney or any chutney you like.

Semiya Upma | vermicelli | tiffin recipe

Recipe by Poojita KrishnaCourse: Breakfast, Healthy, Indian, Instant/Quick, Lunch-box Recipes, SnacksCuisine: Indian, South IndianDifficulty: Easy

Servings

3

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

semiya upma is a simple, easy south Indian tiffin prepared with vermicelli.

Ingredients

• Whole Wheat Vermicelli/Semiya – 1 cup
  Green peas – 1/4 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/ghee – 1 tbsp
  Coriander leaves – to garnish
   

Directions

• 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.
  
  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.
  
  Add 2 cups water, salt and coriander leaves and let it come to a boil.
  
  Add the roasted vermicelli and cook covered for about 2-3 minutes.
  
  Remove from heat and serve hot. Add a tsp of ghee for a nice aromatic upma.

Related Images: