This light and healthy Semiya (also known as Vermicelli or Seviyan) Upma is loaded with vegetables and looks so enticing that it’s an instant favourite. The simple South Indian breakfast is made with wheat or semolina vermicelli.
I was making this upma after a while, and so, I was a bit sceptical about how it will turn out. Isn’t it a wonderful feeling when the upma you prepare tastes perfect, and isn’t soggy or sticky! As it looks a bit like noodles, my little one got all excited and was slurping away relishing every bite.
⏱️ Preparation time: 10 minutes
🥘 Cooking time: 15 minutes
⏳ Total duration: 25 minutes
Cuisine: South Indian
Type of meal: Breakfast / Snacks
🍽️ Serves 2 persons
Ingredients:
- Semiya / Vermicelli / Seviyan: 1 cup
- Water: 2 cups
- Mustard seeds: 1 tsp
- Split black gram (urad dal): 1 tsp
- Split bengal gram: 1 tsp
- Roasted peanuts: handful
- Green chilli: 2 (chopped)
- Ginger: 1 bulb (finely chopped / grated)
- Curry leaves: 5 – 6
- Onion: 1 (finely chopped)
- Carrot: 1/4 cup (chopped)
- Beans: 1/4 cup (chopped)
- Green peas: 1/4 cup
- Green bell pepper (capsicum): 1/4 cup (chopped)
- Tomato: 1/4 cup (chopped)
- Coriander leaves: handful (finely chopped)
- Lemon: 1/2
Instructions:
- In a saucepan, kept on medium flame, add 1 tsp oil. When the oil gets hot, add 1 tsp mustard seeds and let it sputter. Then, add 1 tsp split black gram and 1 tsp split bengal gram and roast it till split black gram turns golden.
- Next, add the chopped green chilli, ginger, curry leaves, roasted peanuts and onion and cook till onion turns pink.
- Now, add the chopped veggies, 1 cup water, salt and cook till it becomes soft.
- In the meantime, in a pan kept on low flame, dry roast 1 cup of vermicelli until it turns golden brown.
- Next, add boiling water to this, and cook the vermicelli for 3 minutes.
- Then, using a colander, strain the water off the vermicelli and keep it aside.
- Once the veggies are soft, add the vermicelli and cook it for 2 minutes. You may add a pinch of turmeric powder if you want a lemon yellow colour (optional).
- Sprinkle some lemon juice and garnish it with coriander leaves.
- Serve hot and delicious Semiya Upma with coconut chutney or eat it as is.
Notes:
- Make sure you do not overcook the vermicelli as otherwise it will become too soft.
- When you are about to add the vermicelli onto the saucepan, ensure the veggies are soft and there is no water left in the saucepan. After adding the vermicelli, give it a light stir as otherwise it will get mashed.
- After you finish making the upma, add 1-2 tsp of ghee (clarified butter) to it and transfer the upma onto another bowl. Adding ghee enhances the taste and transferring it into another container keeps the flavour intact.
- If you feel your upma is a bit dry then sprinkle some water on it and reheat it for a minute.
Bon Appetit!
