How to Make Semiya Upma: A Light and Tasty South Indian Vermicelli Dish

Semiya Upma, also known as vermicelli upma, is a popular South Indian breakfast made using thin wheat vermicelli noodles. Light, wholesome, and quick to prepare, semiya upma is perfect for busy mornings or a simple evening snack. With its soft texture, gentle spices, and the option to include vegetables or nuts, this dish is as versatile as it is delicious.

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⭐ Ingredients

1 cup roasted vermicelli (semiya)

2 tablespoons oil or ghee

1 teaspoon mustard seeds

1 teaspoon urad dal (split black gram)

1 teaspoon chana dal (optional)

1–2 green chillies (finely chopped)

8–10 curry leaves

1 small onion (finely chopped)

1 small carrot (finely chopped)

8–10 green beans (finely chopped)

2 cups water

Salt to taste

Fresh coriander leaves (chopped, for garnish)

A few cashew nuts (optional)

Lemon juice (optional)

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🔪 Method

1. Roast the Vermicelli (if not pre-roasted)

If your vermicelli is not already roasted, dry roast it in a pan on low heat until it turns light golden. Stir continuously to prevent burning. Set aside.

2. Prepare the Tempering

1. Heat oil or ghee in a deep pan.

2. Add mustard seeds. Once they splutter, add urad dal, chana dal (if using), curry leaves, and green chillies.

3. Sauté until the dals turn golden brown.

3. Add Vegetables and Onion

1. Add chopped onion and sauté until soft and translucent.

2. Add chopped carrots and beans. Cook for 2–3 minutes until they begin to soften. You can also add peas or corn for variety.

4. Add Water and Salt

1. Pour in 2 cups of water and add salt to taste.

2. Bring the water to a boil.

5. Cook the Semiya

1. Add the roasted vermicelli to the boiling water, stirring gently.

2. Lower the heat and cook uncovered for 5–6 minutes until the water is absorbed and the vermicelli is soft.

3. Stir occasionally to prevent sticking.

6. Finish and Serve

1. Once cooked, switch off the heat.

2. Garnish with fresh coriander leaves, lemon juice (if using), and roasted cashew nuts.

3. Serve hot.

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🍽 Serving Suggestions

Semiya upma is delicious on its own, but it also pairs well with:

Coconut chutney for added flavour

Pickles for a tangy kick

A cup of masala tea or filter coffee for a complete South Indian breakfast

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💡 Tips for Perfect Semiya Upma

Use pre-roasted vermicelli to save time and enhance flavour.

Adjust water quantity depending on the thickness of your vermicelli. Thin vermicelli may require less water.

Stir gently while cooking to avoid breaking the noodles.

Add vegetables of your choice to make it more colourful and nutritious.

Don’t overcook the vermicelli or it may turn mushy.

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📝 Final Thoughts

Semiya upma is a brilliant example of how simple ingredients can come together to make something truly comforting and delicious. It’s quick, customisable, and light on the stomach — making it a perfect addition to your breakfast or snack routine.

Whether you’re new to South Indian cooking or simply looking for a change from the usual, give this semiya upma recipe a try and enjoy a warm, satisfying bowl in minutes!

--- write ✍️ by foodie Parmod 

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