Vermicelli Upma

4 servings
20 min

or Semiya Upma is typically a breakfast or an after school snack dish can be ready in literally 20 minutes. Vermicelli is called Semiyan or Sevai or Semiya in various Indian languages.

Easy and hearty breakfast ready in 20 minutes liked by Indian and Non-Indians alike. Worth a try at least once.


The dish is typically made with Vermicelli, Curry leaves, Mustard seeds, ginger and sometimes Coconut. The versatility of this dish is what makes me come back to it over and over. you can make it as hot as you like and add many vegetables to it to make super nutritious.

The ingredients you will need for Seviya Upma:


Vermicelli (Semiya) - Vermicelli are long thin noodles made of Semolina or Hard wheat flour


Onion -Optional in a way. if you would like you can skip it and add 1 cup of vegetables such as Carrots and peas. You can also add veggies in addition to the Onion.


Mustard seeds and Cumin seeds


Red Chili - for the heat


Curry leaves - Aromatic herb native to India and not to be confused with Curry powder.


Ginger - Peel the Ginger root first and then grate.

Asafetida - Just a pinch is needed. Found in Indian stores.


Ghee or Oil - The fats


Salt - For taste


Sugar - Just a little brings out the savory taste


Lemon Juice - Squeeze little juice just before serving. always gives it a certain freshness.


Coriander/cilantro - For Garnish and totally optional


Step by step instruction:


Break 1 cup of dry Vermicelli into smaller pieces and roast with a bit of ghee or oil. Keep stirring often otherwise it will burn. Keep aside once lightly browned and fragrant. You can also buy Pre-roasted Vermicelli in any Indian Grocery store.


If you want to use Peanuts, roast them as well in the same pan. Set aside once done.


Peel and grate fresh Ginger. Set aside.


Cut Onion in small pieces and set aside.


In a large sauce pan, add ½ Tbsp. of oil/ghee. The pan should be on medium flame.


Add a pinch of Asafetida, ½ Tsp. of Mustard seeds and ½ tsp. of cumin seeds.


Wait until the mustard seeds sputter.

Add 3-4 curry leaves and 2 dry Red Chilies. Be careful when adding the Chilies making sure the oil does not splatter on your hands.


Add Onion and Sauté the onion for about 3 minutes on medium flame. Onion should look golden brown. If you see that Onion may be starting to burn, add 1 Tbsp. of water and keep stirring.


Add Ginger Paste.

Add ginger and red chili, sauté for another 30 seconds.


Add 2 cups of water, salt and sugar and let the mixture come to a boil.

Add Roasted Vermicelli, lower the flame, cover the pan and let it cook for about a minute.


Remove the lid and stir the mixture once.

Cover it again with lid and Switch off the gas. Wait a few minutes for the mixture to absorb all water.


Garnish with coriander leaves, Coconut and Peanuts as per your taste.


Squeeze a bit of lemon juice before serving.


Serve warm.

Recipe Variations for Vermicelli Upma:


Change up this recipe by adding different vegetables at different times.


Change the garnishes from Cilantro to Coconut. or top with some roasted or boiled peanuts.


Serve with some Tomato Chutney or Coconut chutney.


Storing and Making ahead tips:


You can make the Vermicelli Upma ahead of time and store in air tight container for up to two days. Warm up again before serving and garnish.

If you would like to try some other Indian dishes try this Indian Chaat salad.


If you are making this Upma for Brunch, This Green salad with Balsamic would go fantastically with it.


If you make this Upma, please come back and rate the recipe. i would appreciate it so much.

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients

  • 1 Cup Vermicelli/Semiya/Sevai
  • 1 Onion cut into small pieces
  • 1/2 tsp. Mustard seeds
  • 1/2 tsp. Cumin seeds
  • 2 Red Chilies dry
  • 4-5 leaves Curry leaves
  • 1 tsp. Ginger freshly grated
  • 0ne pinch Asafoetida a pinch
  • 2 tablespoon Ghee or Oil Use Canola or Grapeseed oil
  • Salt per taste
  • Sugar per taste optional
  • 2 Cups Water
  • 1 Tbsp. Lemon Juice adjust per taste
  • a handful Coriander/cilantro
Instructions

Break 1 cup of dry Vermicelli into smaller pieces and roast with a bit of ghee or oil. Keep stirring often otherwise it will burn. Keep aside once lightly browned and fragrant. You can also buy Pre-roasted Vermicelli in any Indian Grocery store.
If you want to use Peanuts, roast them as well in the same pan. Set aside once done.
Cut Onion in small pieces and set aside.
Peel and grate Ginger to make about 1 Tbsp. and set aside.
In a large sauce pan, add ½ Tbsp. of oil/ghee. The pan should be on medium flame.
Add a pinch of Asafetida, ½ Tsp. of Mustard seeds and ½ tsp. of cumin seeds.
Wait until the mustard seeds sputter.
Add 3-4 curry leaves and 2 dry Red Chilies. Be careful when adding the Chilies making sure the oil does not splatter on your hands.
Add Onion and Sauté the onion for about 3 minutes on medium flame. Onion should look golden brown. If you see that Onion may be starting to burn, add 1 Tbsp. of water and keep stirring.
Add Ginger Paste
Add ginger and red chili, sauté for another 30 seconds.
Add 2 cups of water, salt and sugar and let the mixture come to a boil.
Add Roasted Vermicelli, lower the flame, cover the pan and let it cook for about a minute.
Remove the lid and stir the mixture once.
Cover it again with lid and Switch off the gas. Wait a few minutes for the mixture to absorb all water.
Garnish with coriander leaves, Coconut and Peanuts as per your taste.
Squeeze a bit of lemon juice before serving.
Serve warm.
Amita
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