Semiya Upma

Semiya Upma, also known as Vermicelli Upma, is a delightful South Indian breakfast dish made from vermicelli. It's a delicious twist on the traditional upma, which is typically made with semolina (suji). This dish is not only easy to prepare but also light on the stomach, making it a perfect choice for a quick and healthy breakfast. In this recipe, we'll guide you through the steps to make this flavorful and satisfying meal, which can be enjoyed by both kids and adults alike.

In this recipe, we've prepared a plain Semiya Upma. For added nutrition, you can include vegetables like carrots, peas, beans, and bell peppers. To do this, add chopped onions after step 2 and sauté them for 2 minutes. Then, add the vegetables and cook for an additional 2 minutes before adding water. We've also added coconut pieces for extra flavor, as they enhance the taste of the dish.

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

Quick Navigation:

• Ingredients
• Preparation
• Step 1: Roast the Vermicelli
• Step 2: Prepare the Tempering
• Step 3: Add Aromatics
• Step 4: Add Water and Salt
• Step 5: Cook the Vermicelli
• Step 6: Fluff and Garnish

Ingredients

Bambino Vermicelli or Semiya: 1 Cup (250 ml)

Green Chillies (Pachimirapa): 6
Ginger (Allam): 2-inch piece
Curry Leaves (Karivepaku): 1 stem
Coconut Pieces: A few pieces

Cashew Nuts (Jeedipappu): 10

Bengal Gram Dal (Senagapappu): 1 tsp

Mustard Seeds (Aavalu): 1 tsp

Dry Red Chilli (Endu Mirapakaya): 1

Water: 400 ml
Ghee: 2 tsp

Oil: 1 tsp

Preparation

Step 1: Roast the Vermicelli

Heat 1 teaspoon of ghee in a pan over high flame. Add 1 cup of vermicelli or semiya and roast until it turns golden brown, stirring continuously to prevent burning. This should take about 2 minutes. Once roasted, transfer the vermicelli to a plate and set aside.

Step 2: Prepare the Tempering

In the same pan, heat 1 teaspoon of ghee and 1 teaspoon of oil over medium flame. Add 10 cashew nuts, 1 dry red chilli, 1 teaspoon of Bengal gram dal (senagapappu), and 1 teaspoon of mustard seeds (aavalu). Fry these ingredients for about 1 minute until the cashews turn golden and the mustard seeds start to splutter.

Step 3: Add Aromatics

Add 1 stem of curry leaves, chopped ginger pieces (2-inch piece), coconut slices (a few pieces), and 6 sliced green chillies to the pan. Fry for about 1 minute until the ginger is fragrant and the chillies are slightly softened.

Step 4: Add Water and Salt

Pour 400 ml (approximately 1.5 cups) of water into the pan. Add 1 teaspoon of salt, or adjust to taste. Stir well and bring the water to a boil.

Step 5: Cook the Vermicelli

Once the water is boiling, add the roasted vermicelli to the pan. Mix thoroughly to combine all the ingredients. Cover the pan with a lid and let it cook on low flame for about 5 minutes, or until the water is fully absorbed and the vermicelli is cooked.

Step 6: Fluff and Garnish

After the water has been absorbed and the vermicelli is cooked, remove the lid. Gently fluff the upma with a spoon or fork to separate the vermicelli strands. Garnish with additional coconut slices and cashews if desired.

Semiya Upma is now ready to be served hot. This flavorful and satisfying dish is perfect for breakfast or as a light meal at any time of the day. Enjoy it on its own or with a side of chutney or pickle for an extra kick of flavor. We hope you enjoy making and savoring this delicious South Indian delicacy.
Serve hot Semiya Upma for breakfast!