Servings
Font
Back
0 from 114 votes

Semiya Upma (Vermicelli Upma)

This Semiya Upma is a traditional South Indian breakfast. Made with vermicelli and vegetables, this upma is mildly spiced, and an easy one-pot recipe. Make it on the stovetop or in the instant pot in less then 25 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 455 kcal
Course: Breakfast , Snacks
Cuisine: Indian

Ingredients

  • 2 tablespoon ghee or oil
  • 1 teaspoon Split Chickpeas (Chana dal)
  • 1 teaspoon urad dal
  • 1/2 teaspoon mustard seeds (Rai)
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 2 tablespoon cashews optional
  • 8-10 leaves Curry Leaves (Kadi Patta)
  • 1 green chili pepper chopped, optional
  • 1 teaspoon ginger grated
  • 1/2 cup onion chopped
  • 1/2 cup carrots grated, optional
  • 1/4 cup green peas optional
  • 1 teaspoon salt adjust to taste
  • 1 1/2 cup Roasted Vermicelli
  • 2 cup water for instant pot method (3 cups for stovetop method)
  • 2 teaspoon lime juice
  • cilantro chopped, to garnish

Instructions

    Cup of Yum
  1. Heat large heavy bottom pan on medium-high heat (or the instant pot on saute mode). Add ghee/oil and let it heat.
  2. Add chana dal, urad dal, mustard seeds, cumin seeds and let them crackle. Then add the cashews.
  3. Add the curry leaves and green chili pepper.
  4. Add onions, ginger and sauté for 2-3 minutes.
  5. Add grated carrots and green peas and sauté for another couple of minutes.
  6. Add the roasted vermicelli, salt and water.
Stovetop method
    Cup of Yum
  1. Cover the pan and let the vermicelli cook and absorb all the water on medium-low flame.
  2. Stir couple of times in between. Turn off flame and let it rest.
  3. Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
Instant Pot Method
  1. Change the instant pot setting to pressure cook (manual) mode on high pressure for 1 minute.
  2. 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. 
  3. Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.

Notes

  • Tips:
  • Note: This recipe has been updated to add more details and new photos. 
  • Use roasted vermicelli in this recipe. Raw vermicelli will become mushy and won't taste good.
  • You can use vegetables of your choice. Some options are - bell peppers, corn, edamame, green beans. You can also add lightly sauteed tofu or paneer to increase the protein in this recipe. 
  • Add roasted peanuts (groundnuts) at the end to add a crunch to this upma.
  • This recipe can be doubled in the instant pot with the same cooking time. On the stovetop, it will take a little longer for the vermicelli to soak the water.

Nutrition Information

Calories 455kcal (23%) Carbohydrates 83g (28%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 800mg (33%) Potassium 174mg (5%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 2893IU (58%) Vitamin C 88mg (98%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 455

% 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.