Semiya Upma (Vermicelli Upma)
User Reviews
5
Semiya Upma (Vermicelli Upma)
Description
Semiya Upma (Vermicelli Upma) begins with roasting vermicelli to avoid mushiness, then cooking it in a fragrant base of ghee, mustard seeds, chana dal, urad dal, and cumin seeds which lends a nutty, crunchy texture. Fresh ingredients like ginger, curry leaves, and green chili provide aromatic complexity, complemented by optional vegetables such as carrots and peas to add subtle sweetness and color. The vermicelli absorbs the water and seasonings resulting in a fluffy, light, and flavorful dish. A finishing touch of lime juice gives a bright contrast to the rich base. It can be prepared either on stovetop or in an Instant Pot with minor adjustments in water quantity and cooking time.
This dish serves well as a breakfast, light lunch, or snack and can be garnished with fresh cilantro for herbal freshness. The versatility enables adding proteins like paneer or tofu for a fuller meal or nuts for crunch.
The recipe notes emphasize using roasted rather than raw vermicelli to maintain texture, suggest customizing vegetables, and mention that roasting peanuts can offer an added crunch. It also states the recipe can be scaled up for larger batches with adjusted cooking time.
Ingredients
- 2 tablespoon ghee or oil
- 1 teaspoon chickpeas split, aka Chana dal
- 1 teaspoon urad dal
- 1/2 teaspoon mustard seeds aka rai
- 1/2 teaspoon cumin seeds aka Jeera
- 2 tablespoon cashews optional
- 8-10 leaves curry leaves aka Kadi Patta
- 1 green chili pepper chopped, optional
- 1 teaspoon ginger grated
- 1/2 cup onion chopped
- 1/2 cup carrot grated, optional
- 1/4 cup green peas optional
- 1 teaspoon salt adjust to taste
- 1 1/2 cup vermicelli roasted
- 2 cup water for instant pot method (3 cups for stovetop method)
- 2 teaspoon lime juice
- cilantro chopped, to garnish
Instructions
- Heat large heavy bottom pan on medium-high heat (or the instant pot on saute mode). Add ghee/oil and let it heat.
- Add chana dal, urad dal, mustard seeds, cumin seeds and let them crackle. Then add the cashews.
- Add the curry leaves and green chili pepper.
- Add onions, ginger and sauté for 2-3 minutes.
- Add grated carrots and green peas and sauté for another couple of minutes.
- Add the roasted vermicelli, salt and water.
Stovetop method
- Cover the pan and let the vermicelli cook and absorb all the water on medium-low flame.
- Stir couple of times in between. Turn off flame and let it rest.
- Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
Instant Pot Method
- Change the instant pot setting to pressure cook (manual) mode on high pressure for 1 minute.
- When the instant pot beeps, do 5 minute natural pressure release, which means release pressure 5 minutes after the instant pot beeps. Remove the steel insert from the instant pot and fluff the vermicelli with a fork.
- Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
Notes
- Always use roasted vermicelli to prevent sogginess in the dish.
- Feel free to include other vegetables like bell peppers, corn, or green beans according to preference.
- Add sautéed tofu or paneer to boost the protein content.
- Roasted peanuts can be included at the end to introduce a crunchy element.
- When doubling the recipe, maintain the same Instant Pot cooking time; stovetop cooking time may increase slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 83g | 28% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 800mg | 33% |
| Potassium | 174mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2893IU | 58% |
| Vitamin C | 88mg | 98% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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