Vermicelli Upma, or Semiya Upma, is a delicious South Indian breakfast dish I’ve always enjoyed. First, it’s loved for its light texture and flavorful taste. Also, it’s quick to make, perfect for busy mornings. Finally, it works great as a light dinner too!
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What is Vermicelli Upma?🍜🌶️🥕
Vermicelli Upma, also called Semiya Upma, is a popular South Indian dish made from roasted vermicelli (thin wheat noodles), mixed with vegetables and flavored with spices.
It’s often eaten as a quick breakfast or light meal. It’s loved because it’s easy to make, tasty, and nutritious, making it perfect for busy mornings or a light dinner.
In many Indian households, Vermicelli Upma is a go-to dish that can be prepared in just a few minutes, making it both satisfying and healthy.
In South India, upma is a staple dish, and Vermicelli Upma is simply a variation of the traditional semolina upma.
Over time, it has become a favorite for its delicious flavors and quick preparation.
Why Vermicelli? 🍝✨
I’ve always loved using vermicelli because it has a lighter texture compared to semolina. For example, when I make Upma, vermicelli cooks much faster, saving me time.
Also, its mild flavor lets it blend easily with vegetables and spices, making every bite just right.
Unlike semolina, which can feel heavy, vermicelli is soft and fluffy, and it’s perfect for a quick, tasty meal anytime!
How to Choose Vermicelli 🍝🔍
When making Upma, picking the right vermicelli is really important. You might be surprised to know there are many types available, each made from different grains.
Usually, Indian stores have a variety, like rice, wheat, ragi, and millet. Among these, wheat and rice vermicelli are the most popular for dishes like Semiya Upma.
Personally, I like the Bambino brand because it has great quality. Also, they offer both roasted and unroasted types, so you can choose what you like best.
Discover more of our delicious recipes: Samba Rava Upma, Masala Macaroni, Sambar Rice, Green Moong Dal Cheela and Moong Dal—each one bursting with flavor and perfect for any meal! 😋🍽️
Health Benefits of Vermicelli Upma 🥣🌱💪
- Vermicelli is a good source of carbohydrates for energy, fiber for digestion, and protein (especially if made with whole wheat vermicelli).
- If using whole wheat or millet-based vermicelli, it’s even higher in fiber and has a lower glycemic index, making it better for blood sugar levels. 🍞
- Adding veggies like peas, carrots, beans, and bell peppers boosts the dish with vitamins and minerals, making it even healthier! 🥕🌽
- Vermicelli Upma is super flexible—you can add more vegetables, reduce oil, or even make it vegan or gluten-free to suit different diets. 🌱🥄
What you Need to Make This Vermicelli Upma? 🍜🥕🌶️
🥘 Recipe Ingredients:
Ingredients Notes:
- Vermicelli 🍜: This is the main ingredient. You can use roasted vermicelli or plain vermicelli, depending on what you prefer.
- Carrots 🥕: Chopped carrots add color, crunch, and a dose of vitamins to the dish.
- Urad dal 🌰: Black gram lentils that add a mild nuttiness and texture to the upma. They’re typically fried in oil to enhance the flavor.
- Chana dal 🌾: Split chickpeas that provide a crunchy texture and a slightly sweet flavor when roasted.
- Green chilies 🌶️: These give the upma a mild spicy kick, but you can adjust the amount to your taste.
- Onions 🧅: Chopped onions add sweetness and texture to the upma.
- Ginger 🧄: Grated ginger adds warmth and enhances the flavor of the dish.
- Coriander leaves 🌿: Fresh coriander is used to garnish the upma and adds a fresh, herby flavor.
- Lemon 🍋: A squeeze of lemon juice adds a refreshing tang and enhances the flavors.
- Potatoes 🥔: Optional, but diced potatoes can make the dish heartier.
- Mustard seeds 🌱: Used for tempering, giving the dish a traditional South Indian flavor.
- Cashews 🧈: Optional, but adding roasted cashews gives a nice crunch and richness to the dish.
How to Make Semiya Upma Recipe🍜🍳🥕
🔪 Step-by-Step Instructions
1. Roasting the Semiya (if using unroasted)🔥🍜
- If your vermicelli isn't pre-roasted, dry roast it in a pan over medium heat until it turns golden brown. Roasting enhances the flavor and helps prevent stickiness during cooking.
- Set aside the roasted vermicelli to cool.
2. Preparing the Tempering 🌱🍳✨
- At first, heat oil or ghee in a large pan over medium heat.
- Add mustard seeds, as they start to splutter, add cumin seeds, urad dal, Chana dal, and curry leaves.
- Sauté the mixture until the dals turn golden brown.
3. Cooking the Vegetables 🥕🌶️🍅
- Add the chopped onions, green chilies, and sauté until the onions turn translucent.
- Now add the chopped carrots, green peas, and green beans.
- Provided That you prefer a tangy flavor, add chopped tomatoes and cook until they soften.
- Sprinkle turmeric powder and mix well.
4. Cooking the Semiya 🍜🔥👩🍳
- Add the roasted vermicelli to the pan and mix it with the vegetables.
- Pour 2 cups of water into the pan. Add salt to taste and stir well.
- Allow the mixture to come to a boil. On the Other Hand, lower the heat and cover the pan.
So Far, the vermicelli should absorb the water. In Reality, it takes about 5-7 minutes for the vermicelli to cook and become soft.
So long as the water has absorbed, check the consistency. In Case it seems too dry, sprinkle a little more water and cover for another minute.
5. Finishing Touches ✨🍋🌿
- After cooking the vermicelli and absorbing the water, gently fluff it with a fork.
- Garnish with freshly chopped coriander leaves.
To Put It another Way, serve hot with lemon wedges on the side for a zesty kick.
Serving and Presentation Ideas 🍽️✨
Serve Vermicelli Upma with chutneys like coconut chutney or tomato chutney for extra flavor. You can also pair it with a bowl of raita for a creamy side. 🥥🍅
For an extra touch of richness and crunch, add roasted cashews, pomegranate seeds, or a drizzle of ghee on top of your upma. 🥜🍯🍽️
Additionally, Vermicelli Upma is perfect for any occasion—it can be served as part of a larger breakfast spread, enjoyed for brunch, or even as a light dinner. For a complete meal, pair it with side dishes like pickle or a fresh salad. 🥗🍽️
📖 Variations of Vermicelli Upma
- Vegetable Vermicelli Upma: A traditional version packed with vegetables like peas, carrots, and beans for extra nutrition. 🥕🍅
- South Indian Style: A more authentic upma with coconut, curry leaves, and mustard seeds for true South Indian flavor. 🌿🥥
- Tomato or Lemon Vermicelli Upma: For a tangy twist, add tomatoes or a squeeze of lemon juice for a refreshing taste. 🍅🍋
- Vegan and Gluten-Free Vermicelli Upma: Make it vegan by using plant-based oils and ensure it's gluten-free with rice or millet-based vermicelli. 🌱🚫🌾
- Peanut and Coconut Vermicelli Upma: A rich version with peanuts or coconut, adding extra crunch and flavor. 🥥🥜
- Spicy and Tangy Vermicelli Upma: Spice things up with extra green chilies, red chili powder, or add tamarind for a tangy flavor. 🌶️🔥
- Sambar Vermicelli Upma: A fusion version where you add sambar powder or sambar ingredients for a hearty and flavorful upma. 🍛
💡 Pro Tips
Choose Fine Semiya: Use fine vermicelli because it cooks evenly and soaks up flavors better. Avoid thick vermicelli, as it may not cook well.
Roast It First: Lightly roast the vermicelli in a dry pan until it's golden brown. This step enhances the flavor and keeps it from getting mushy.
Prep Ingredients: Before you start, chop all your vegetables and get your spices ready. This makes cooking easier!
Soak if Needed: If your vermicelli needs soaking, put it in hot water for a few minutes and then drain it. This helpsprevent it from sticking together.
Use Ghee or Oil: Cook your upma with a mix of ghee and oil for a rich flavor. Ghee adds a nice aroma and taste that makes it even better!
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
❔FAQs
To avoid mushy upma, make sure to roast the vermicelli until it's golden brown before cooking. Also, add just the right amount of water—usually a 1:1.5 ratio of vermicelli to water—and cook on low heat, covering the pan to let it absorb the flavors without getting soggy.
Yes, you can prepare Vermicelli Upma ahead of time. Store it in an airtight container in the refrigerator. To reheat, add a splash of water and heat it on the stove or in the microwave until warmed through. For best results, consume it within a day or two.
Vermicelli Upma
Ingredients
Ingredients:
- 1 Cup Vermicelli (preferably roasted)
- 1 Medium onion, finely chopped
- 1 Small carrot, finely chopped
- ¼ Cup Green peas (fresh or frozen)
- ¼ Cup Green beans, chopped
- 1 Small tomato, chopped
- 2 Green chilies, slit
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Urad dal (split black gram)
- 1 tablespoon Chana dal (split chickpeas)
- 8-10 Curry leaves
- 2 tablespoon Oil or ghee
- ¼ teaspoon Turmeric powder
- Salt to taste
- 2 Cup Water
- Fresh coriander leaves for garnish
- Lemon wedges (optional)
Instructions
Roasting the Semiya (if using unroasted)
- If your vermicelli isn't pre-roasted, dry roast it in a pan over medium heat until it turns golden brown. Roasting enhances the flavor and helps prevent stickiness during cooking.
- Set aside the roasted vermicelli to cool.
Preparing the Tempering
- At first, heat oil or ghee in a large pan over medium heat.
- Add mustard seeds, as they start to splutter, add cumin seeds, urad dal, Chana dal, and curry leaves.
- Sauté the mixture until the dals turn golden brown.
Cooking the Vegetables
- Add the chopped onions, green chilies, and sauté until the onions turn translucent.
- Now add the chopped carrots, green peas, and green beans.
- Provided That you prefer a tangy flavor, add chopped tomatoes and cook until they soften.
- Sprinkle turmeric powder and mix well.
Cooking the Semiya
- Add the roasted vermicelli to the pan and mix it with the vegetables.
- Pour 2 cups of water into the pan. Add salt to taste and stir well.
- Allow the mixture to come to a boil. On the Other Hand, lower the heat and cover the pan.
- So Far, the vermicelli should absorb the water. In Reality, it takes about 5-7 minutes for the vermicelli to cook and become soft.
- So long as the water has absorbed, check the consistency. In Case it seems too dry, sprinkle a little more water and cover for another minute.
Finishing Touches
- After cooking the vermicelli and absorbing the water, gently fluff it with a fork.
- Garnish with freshly chopped coriander leaves.
- To Put It another Way, serve hot with lemon wedges on the side for a zesty kick.
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