Semiya upma or vermicelli upma is an easy and wholesome south Indian breakfast. Serve with some coffee and Chutney.
Semiya Upma Recipe | Vermicelli Upma Recipe with step by step pictures and a video. Semiya is one staple recipe in most houses. It is so easy to prepare and can be easily served with any chutney. Adding a handful of peanuts give a nice crunch to this semiya. Now lets see how to prepare Semiya Upma.
How to prepare Semiya upma, Pictorial
1. Heat a pan with oil, Once its hot add in the Vermicelli and start roasting it. Roast until it turn slightly crisp in a low flame and switch off the stove. Heat a saute pan with 3 cups of water. Once it comes to a boil add in the roasted vermicelli and cook till it turns soft. Drain it and set it aside.
2. Heat a pan with 2 tsp of oil, Once its hot add in the Mustad seeds, let it splutter and then add in the Cumin Seeds , urad dal and Channa Dal.
4. Sauté for few secs till it turn slightly golden. Next add in the green chili and Crushed ginger and saute till the raw smell leaves.Next add in the roasted peanuts and saute for few secs.
5. Next add in the dry red chilli and curry leaves .Saute till it splutter.
6. Next add in 1 cup onions .Add little Salt and Saute till it turn glossy.
7. Next add in the Turmeric powder and Garam Masala along with the required salt. Combine everything and cook until the masala blends well and the raw smell leaves.Next add in the cooked green peas and cook for a minute. Next add in the cooked vermicelli.
8. Slowly mix and combine everything evenly. Cook for another 2 mins in low flame and add salt if needed. Give a good mix ,Finally garnish with coriander leaves and switch off the flame.
Serve hot with some Chutney and Coffee.
Check out another version of Vermicelli here.
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📖 Recipe
Semiya upma
Standard 1 cup measures 240 ml
Ingredients
- 3 tsp Oil
- 1 cup Vermicelli / Semiya
- 3 cups Water
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tbsp Urad Dal
- 1 tbsp Channa Dal
- 2 Green Chilli
- 1 tsp Ginger crushed
- 2 tbsp Roasted Peanuts
- 4 Dry Red Chilli
- 1 spring Curry Leaves
- 1 cup Onion
- Salt as needed
- ½ tsp Garam Masala
- ½ tsp Turmeric powder
- ½ cup Cooked green peas
- 2 tbsp Coriander Leaves
Instructions
- Heat a pan with oil, Once its hot add in the Vermicelli and start roasting it. Roast until it turn slightly crisp in a low flame and switch off the stove.
- Heat a saute pan with 3 cups of water. Once it comes to a boil add in the roasted vermicelli and cook till it turns soft. Drain it and set it aside.
- Heat a pan with 2 tsp of oil, Once its hot add in the Mustad seeds, let it splutter and then add in the Cumin Seeds , urad dal and Channa Dal.
- Sauté for few secs till it turn slightly golden. Next add in the green chili and Crushed ginger and saute till the raw smell leaves.
- Next add in the roasted peanuts and saute for few secs. Next add in the dry red chilli and curry leaves .Saute till it splutter.
- Next add in 1 cup onions .Add little Salt and Saute till it turn glossy.
- Next add in the Turmeric powder and Garam Masala along with the required salt. Combine everything and cook until the masala blends well and the raw smell leaves.
- Next add in the cooked green peas and cook for a minute. Next add in the cooked vermicelli. Slowly mix and combine everything evenly. Cook for another 2 mins in low flame and add salt if needed. Give a good mix ,Finally garnish with coriander leaves and switch off the flame.
Shailaja
I think there is an error in step 2. Instead of 3 cups water u have mentioned 3 cups oil