Vermicelli Upma Recipe - Semiya Upma Recipe

Vermicelli  Upma which is a very easy, quick and tasty breakfast. Here I gave you a step by step procedure for making this with pictures. Hardly it takes only 20 minutes to make this recipe.

There are different types of upma we can prepare like rava upma, gothuma rava upma. This vermicelli upma can by prepared by adding vegetables or without adding vegetables. Both taste good. You can have this with pickle, curry, coconut chutney, curd etc of your choice. I prefer using thin vermicelli than the thick one for making this upma. I always prefer to use Anil semiya brand.

Ingredients for Semiya Upma: Vermicelli (Semiya) – 1 packet Water – 2 1/4 cups Onions – 1 chopped lengthwise Tomato -1 finely chopped (optional) Carrot – 1 finely chopped Beans – 4 to 5 finely chopped Potato – 1 finely chopped To Temper: Oil – 2 to 3 tbsp Mustard seeds – ¼ tsp Split urad dal – 1 tsp Channa dal / Kadala paruppu – 1 tsp Green Chilli – 1 chopped Ginger – 1 inch finely chopped Curry leaves 5 nos

Method:

• Roast the vermicelli using 2 tbsp of ghee until slightly brown and keep aside. If you using roasted vermicelli you can skip this step. I am using roasted vermicelli so I skipped this step.
• Heat oil in a pan add mustard seeds and allow to crackle. Add urad dal, channa dal and allow it to slightly brown then add ginger, green chilli and curry leaves.
• Then add chopped onions and saute for a minute. If adding tomatoes add at this stage and again saute for a minute.
• Add chopped vegetables and saute for a minute.
  
• Add 2 cups of water, salt. Allow the vegetables to cook. Add extra 1/4 cup along with 2 cups in order to cook the vegetables. If you not adding vegetables to this recipe add only 2 cups of water.
• After vegetables are cooked keep the flame in low and add semiya and mix without allowing lumps to form. If you not adding vegetables when water starts boiling you add semiya.
• After semiya cooks for 95% close the pan and switch off the flame. Remaining 5% will be cooked by its own steam. This will prevent the semiya from over cooking.
  
  
  

Serve with coconut chutney, pickle or curry of your choice.

Notes:

• If you like ginger garlic flavor you can also add ginger-garlic paste instead of ginger.
• You can add any vegetables of your choice.
• You can also add 2 tbsp of grated coconut at the end.
• If the water you added is not sufficient and if samiya remains uncooked sprinkle some warm water and mix it well when the stove is still on.
• I prefer using Iron kadai for making this recipe which will help to reduce burning at the base.