Semiya Upma or Vermicelli Upma with Video. Non sticky semiya Upma made using roasted vermicelli and vegetables is an all time favourite, easy breakfast, dinner or even for a sudden evening tiffin craving.
It is such a simple and quick breakfast to put together if you are running short of time in the mornings.
I’m an Upma lover and love eating it at any time of the day. Sprinkled with lots of sugar while the Upma is still hot is one of my favourite way of eating it.
The caramelised top part makes the Upma a real treat to eat, especially in the case of rava Upma.
Though making Vermicelli Upma is a no brainer and any beginner can cook very easily, one can still mess it up by making it into a sticky, lumpy and a huge messy mass.
Which Vermicelli is better to use?
Be it for making Upma or to make kheer, I personally prefer unroasted thick semiya over the thin roasted semiya that seems to be more popular now.
I like to think that the thicker semiya provides more body to the Upma making the eating experience wholesome and satisfying.
So the choice of using semiya variety is truly a personal preference.
Our Favorite Video:
Is roasting semiya really important?
If you are using unroasted semiya, roasting it before making Upma is indeed absolutely necessary.
If you are going to use thicker roasted semiya, you can totally skip the roasting part which saves you even more time.
What other vegetables can I use?
Other than adding carrots and frozen peas like I have done here, you can also add diced potatoes and finely chopped French beans.
Though I have made it with vegetables, I mostly prefer a plain Upma with just onions and green chillies.
So you can always skip adding vegetables totally and make as plain vermicelli Upma.
Points to note:
- Adding lemon juice is optional but it goes well with this semiya vegetable Upma.
- You can also boil the semiya separately like noodles or pasta beforehand and then make the Upma by just mixing it with the tempering.
- But if you want a better tasting Upma it is better to follow the recipe below. Adjust the green chillies according to your spice level.
- If you wish for some crunch which tempering, you can add peanuts or cashew nuts or.a little bit of both.
You can check out these other Upma varieties from the blog,
Bread Upma and
Semiya Upma Video:
Semiya Upma Recipe with Video below:
Semiya Upma – Vemicelli Upma
- Semiya or Vermicelli – 1 cup
- Onion – 1 no chopped
- Green chillies – 2 nos cut into 4 or 5 pieces
- Carrots – 2 tbsp diced
- Frozen peas – 2 tbsp
- Ginger – 1 tsp finely chopped
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Turmeric powder – 1/8 tsp
- Curry leaves – 1 sprig
- Lemon juice – from 1/2 small lemon
- Water – 1-1/4 cup
- Salt – to taste
- Oil – 3 tsp
- Heat a pan over medium flame. Add semiya and 1 tsp oil. Start roasting till semiya becomes golden brown in colour.
- If you are using roasted semiya, you can skip this step.
- Once roasted to a golden brown, transfer the roasted semiya to a plate and set aside.
- Return the pan to the stove and place it over medium flame once again.
- Add remaining 2 tsp oil and once hot add mustard seeds and let it crackle.
- Add urad dal and chana dal and roast till it becomes golden in colour.
- Add onions and saute till it becomes translucent.
- Add green chillies, ginger, carrots, frozen peas and curry leaves.
- Mix well so that the veggies get coated well with oil.
- Add turmeric powder and once again mix well.
- Add water, salt and once again give it a good mix.
- Close the pan with lid and let the water come to a rolling boil. The veggies would be more than half cooked by now.
- Now add the roasted semiya and mix well.
- Simmer the flame and close with lid. Let it cook for 3 to 4 mins. The water would have fully absorbed by the semiya now.
- Open the lid and give the Upma a good mix. It would still be moist at this stage. Switch off the stove.
- Add lemon juice, coriander leaves and mix well.
- Once again close with lid and let it rest for 5 mins. All the moisture would be gone by now and the Upma will not be sticky.
- Open the lid and fluff with a ladle or fork.
- Serve this non sticky Semiya Upma piping hot with coconut chutney or with a sprinkle of sugar on top.