Semiya Upma | Easy Vermicelli Recipe
User Reviews
4.8
Semiya Upma | Easy Vermicelli Recipe
Description
Semiya Upma involves initially roasting the vermicelli strands on low heat to lightly brown them, which imparts a nutty aroma and prevents them from becoming mushy during cooking. The tempering includes mustard seeds, urad dal, and cumin seeds browned in oil or ghee, followed by sautéing onions, ginger, green chili, dry red chili (optional), curry leaves, and asafoetida for a layered flavor base.
Water, salt, and optional sugar are added to this tempered mix and brought to a boil before combining with the roasted vermicelli to cook until the strands absorb the liquid and soften but remain separate. The final dish is mixed with fresh coriander leaves and served with lemon wedges to add a refreshing contrast.
Variations include using different types of vermicelli like whole wheat, rice, or ragi-based options, mindful of adjusting water quantity accordingly to avoid mushiness. Cashews or roasted peanuts can be added for texture. The recipe is suitable for scaling and can be adapted based on available ingredients.
Ready-packaged roasted vermicelli can also be lightly roasted further to enhance flavor. Careful water management during cooking is important to maintain the desired texture.
Ingredients
- 1 cup vermicelli or 185 grams semiya, you can also use rice vermicelli, broken semiya, seviyan or whole wheat vermicelli
- 2 tablespoons neutral cooking oil or ghee (clarified butter, generic cooking oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (husked and split black gram)
- ½ teaspoon cumin seeds
- 1 onion finely chopped or ⅓ cup finely chopped onions, medium sized
- ½ teaspoon ginger or ½ inch ginger, finely chopped
- 1 green chili - chopped
- 1 dry red chili - whole or broken and seeds removed - optional
- 7 to 8 curry leaves
- 1 pinch asafoetida (hing) - optional
- 2 cups water or add as required
- ½ teaspoon sugar (optional) or add as required
- salt as required
- 2 tablespoons Coriander leaves cilantro, chopped
- lemon while serving seviyan upma, few wedges
Instructions
Roasting semiya
- Firstly heat a heavy kadai or pan. Keep the flame to a low. Take the semiya strands and break them. Add the semiya strands in the kadai.
- On a low flame begin to roast the semiya. Stir often when roasting vermicelli.
- Roast till the semiya strands become golden. Some strands won’t become golden but its fine as they will be roasted and cooked.
- Remove the roasted semiya in a separate bowl or plate. Keep aside.
Making semiya upma
- Heat oil or ghee in a pan. You can use any neutral flavored oil.
- Add the mustard seeds and let them begin to crackle.
- Then add urad dal and cumin seeds. Fry them till they get browned.
- When the urad dal begins to become light golden, then add cashews.
- Mix well and fry till the urad dal turns golden.
- Then add chopped onions. Next add curry leaves, ginger, green chill, red chili and asafoetida.
- Mix very well and sauté till the onions become translucent
- Now add water, salt and sugar and let the mixture come to a rolling boil.
Cooking vermicelli upma
- Lower the heat and add the roasted vermicelli.
- Stir and cook the vermicelli till they become soft and all the water is absorbed.
- Keep on stirring in between.
- When the vermicelli is cooked completely and all the water is absorbed, switch off the heat and add chopped coriander leaves.
- Serve the semiya upma garnished with a few coriander leaves along with some lemon or lime wedges.
- This savory dish also tastes good as is without any sides.
Notes
- If using pre-roasted vermicelli, roast lightly again to enhance flavor before cooking.
- Adjust water quantity based on the vermicelli type to avoid mushy texture.
- Optionally substitute cashews with roasted peanuts for crunch.
- The recipe scales well for different serving sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 199mg | 8% |
| Potassium | 124mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 79.4mg | 88% |
| Calcium | 38mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
