Semiya Upma - Upma with vermicelli

Semiya Upma is one of my favourite tiffin. This plain semiya upma is such an easy tiffin that you can prepare within 10 minutes. For this plain semiya upma I prefer fine vermicelli (Anil semiya) which is perfect for this dish. I will tell some important tips for this upma.

Semiya Upma recipe | Semiya Upma with step by step instructions | Semiya Upma is one of my favourite tiffin. This plain semiya upma is such an easy tiffin that you can prepare within 10 minutes. For this plain semiya upma I prefer fine vermicelli (Anil semiya) which is perfect for this dish.

Roasting the vermicelli well helps to get perfect upma. If the vermicellis are not roasted well, then the upma turns mushy and there will be no flavour. Roast the vermicelli until few vermicellis start to turn brown.
Do not load the upma with too much of onions and other tempering ingredients. Add all the ingredients in minimal quantity. I always prefer chopped green chillies for semiya upma but you can add broken red chillies too.
Next important tip for this upma is the water level. If you are using thick vermicelli, add 1.25 cups of water for 1 cup thick vermicelli. If you are using fine vermicelli, add 0.75 cups of water for 1 cup of fine vermicelli.
Be sure to cook the upma with very less oil. The reason is that vermicelli won't absorb oil or ghee like rava. So be careful while adding oil or ghee. I have added a handful of fresh grated coconuts in the final stage, you can leave it if you don't prefer. I have listed all the important tips for perfect Semiya Upma and now we will see how to prepare this easy and yummy upma.

Check out my other Upma recipes

Semiya Upma Recipe

Prep time : 5 minutes
Cook time : 10 minutes
Serves : 3
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients

1 packet (180 grams) fine vermicelli
1 onion, chopped finely
3 green chillies, chopped finely
10 curry leaves
1/4 cup fresh grated coconut
1/2 tsp mustard
1/2 tsp urid dal
1 tbsp coconut oil
1 tbsp ghee
salt to taste

Cooking Directions

Take a wide bowl and add the vermicellis. Break the vermicellis gently with your palm. If you are having one bowl of vermicelli add 1.75 cups of water.
Next, add the vermicellis with a tbsp of ghee. Roast the vermicellis on low heat for 4 minutes until you can see some golden brown vermicellis. Turn off the heat and transfer it to a plate.
Heat oil in the kadai and add the mustard and urid dal. When urid dal turns golden brown, add the green chillies. Saute it for a minute and add the chopped onions and curry leaves.
Saute them well until the onion turns soft. Measure the water in the bowl and keep it ready.
Next, slowly add in the water. Add the required salt. Allow them to boil well.
When it starts to boil well, add in the roasted vermicellis and stir them gently.
Now, close it with the lid for 3 minutes. After 3 minutes, open and stir them well. Add in the grated coconut and turn off the heat. Mix them well and transfer the upma to the serving dish.

Semiya Upma with step by step photos

Take a wide bowl and add the vermicellis. Break the vermicellis gently with your palm. Do not break it finely. Notice the level in the bowl after breaking the vermicellis because we have to measure the water in the same bowl. If you are having one bowl of vermicelli add 0.75 cups of water.

Next, add the vermicellis with a tbsp of ghee.

Roast the vermicellis on low heat for 4 minutes until you can see some golden brown vermicellis. Turn off the heat and transfer it to a plate.

Heat oil in the kadai and add the mustard and urid dal. When urid dal turns golden brown, add the green chillies. Saute it for a minute and add the chopped onions and curry leaves.

Saute them well until the onion turns soft. Measure the water in the bowl and keep it ready.

Next, slowly add in the water. Add the required salt. Allow them to boil well.

When it starts to boil well, add in the roasted vermicellis and stir them gently.

Now, close it with the lid for 3 minutes.

After 3 minutes, open and stir them well. Add in the grated coconut and turn off the heat.

Mix them well and transfer the upma to the serving dish. Serve it warm with any chutney or pickle.

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