Semiya Upma

MommyFood Author
Recipe prepared by Smt Jhansi Lakshmi
Article written by Lakshmi Aparna

Semiya upma (Vermicelli upma) is another version of the popular south Indian breakfast recipe of upma. While upma is traditionally made from semolina (suji), making it with vermicelli tastes yummy too.

This upma is a much needed change from the regular breakfast menu. Vermicelli upma is a simple, healthy and light on stomach and can be prepared quickly. It requires very little effort and tastes delicious.

Here i prepared a plain Upma, for good nutrition add vegetables. Add Onions after step and let it fry for 2 min and add vegetables and cook for 2 min before adding water. I have added Coconut pieces as it tastes good.

Preparation Time : 5min
Cooking Time : 10min
Total Time : 15min
Serves : 2-3



Bambino Vermicelli Or Semiya : 1 Cup (Measuring 250ml)

Pachimirapa (Green Chillies) : 6

Allam (Ginger) : 2 inches piece

Karivepaku (Curry Leaves) : 1 stem

Coconut Pieces : Few

Jeedipappu (Cashew Nuts) : 10

Senagapappu (Bengal Gram Dal) : 1 tsp

Aavalu (Mustard Seeds) : 1 tsp

Endu Mirapakaya (Dry Red Chilly) : 1

Water : 400 ml

Ghee : 2 tsp

Oil : 1 tsp


Step 1 : Heat 1 tsp ghee, fry 1 Cup Vermicelli or Semiya in gold colour till 2min in high flame by keep on moving. Keep them aside in one plate

Step 2 : Heat 1tsp Ghee and 1 tsp Oil, add Cashews, Red Chilly, Bengal Gram, Mustard Seeds fry for 1 min

Step 3 : Add Curry Leaves, Ginger Pieces, Coconut Slices and sliced Green Chillies to it and fry for 1 min

Step 4 : Add 1&1/2 Cup Water to it and add 1 tsp salt or as per taste

Step 5 : Add fried Vermicelli to the boiling water, once mix thoroughly and close the pan. Let it cook for 5 min in low flame till water is evaporated

Step 6 : Once water is evaporated remove the closed plate and mix it with big spoon

Garnish with Coconut Slices and Cashews.

Serve Hot Semiya Upma for breakfast :)

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