Semiya or vermicelli upma is not a new recipe, but something we have atleast twice a month. I make this often enough but only on weeknights so have never taken pics for the blog. Now that the new camera has hit the scenes, I had to try some night shots. These are the first of many posts, hopefully. I haven’t done much editing except to add some highlights and the watermark.
Roasting the semiya or vermicelli before adding it to the upma enhances the taste and makes sure it doesn’t end up in a sticky clump, so don’t miss this step.
I always store a bag of mixed frozen vegetables in the freezer for precisely this purpose – upma and pulao gets done so much quicker and no messy chopping and washing and peeling necessary!
Semiya Upma / Vermicelli Upma Recipe
Serves: 2-3
Ingredients:
2 cups vermicelli
3 cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc)
2-3 green chillies, slit (I used dry red chillies since I didn’t have any)
1″ piece of ginger, grated
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Bengal gram / kadala paruppu
A few curry leaves (optional)
Chopped coriander leaves for garnish (optional)
How to make Semiya (Vermicelli) Upma:
1. Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.
2. Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.
3. Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn’t clump. Let it cook in the open pan until the vermicelli has cooked all over and there’s no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
4. Garnish and serve hot with chutney.
Are the vermicelli pasta noodles (whole wheat) or rice noodles? What are the noodles made of?
Thanks!
this is wheat, just buy it from the stores readymade.
Same way my mom makes it. I add a dash of sambar powder for added flavor. Semya upma is my all time favourite breakfast. Thanks for the post
I tried it. Tasty one.Thank u for the recipe
Hey!
Thanks for the recipe! We tried it today and it was very tasty 🙂
Cheeers,
Ashima
Hey!
Thanks for the recipe! We tried it today morning and it was very tasty 🙂
Cheers,
Ashima
This looks delicious and it's so quick and easy. I think I will try this tonight. Thanks for sharing this great looking recipe
Love this – I make it often for a snack!!
delicious noodles and presentation
One of my absolute breakfast favorites, this. Also, thanks for the tip of freezing mixed veggies—with a baby running about, this will definitely help me!
cooking on weeknights is really a challenge…semiya upma looks yummy as well as healthy with the addition of veggies.
Only you can make a semiya upma look so gorgeous !! Brilliant shots Nags !!
This recipe sure looks light and delicious! Must try! I have it bookmarked!
Looks delicious and inviting…seems like a healthier substitute of Maggi 🙂
Hey thanks for the recipe… I have been looking for a good one…
My favorite upma .Your night shots have come out so well .
colorful upma. i add a dash of lime juice in the end for a tangy taste.
wow, that looks so mouth watering, I love the color combinations 🙂
This one is my favourite Nags. Great post!!
really yummy ! and fab pics, lovely write up
You made these simple and very common recipe look gorgeous. Lovely clicks.
Very inviting and tempting upma..
wow! Love the way u present even the most simplest( sometimes boring)upma! :)way to go!
Your shot makes this simple upma a delectable one.. looks so tempting, may be time to use the stored semiya… 🙂
so yummy and inviting dear…
Upma looks so lovely.
This is one breakfast I HATED as a kid and vowed never to cook as an adult. I've kept to my vows so far, but your addition of peas has kind of made it a little appetizing. hmmmm… maybe its time to rethink a few decisions!
I use pre-roasted semia for this which makes the process even more easy.I like it for dinner too,makes such a wholesome meal!!
looks delicious nags ..
Colorful semiya upma. Love the pic with veggies.
Ah u tell me these are night shots…?! Cant even think of it….looks so gud. Colorful perfect semiya..luv the nonsticky semiya