Semiya Upma Recipe (Vermicelli Upma)
Learn how to make Semiya Upma at home with this easy South Indian breakfast recipe. It is also known as Vermicelli Upma. It is a quick and made with roasted vermicelli, fresh vegetables, and simple spices.
This simple vermicelli upma dish is perfect for eating in the mornings or for a light dinner with yogurt. It includes ingredients like mustard seeds, green beans, carrots, curry leaves, green chilies, all cooked together with semiya for a warm, comforting meal. If you’re looking for how to cook semiya, how to make upma with vermicelli, or an easy South Indian breakfast without eggs, this dish is the perfect choice. In this step-by-step guide, learn how to make soft and non-sticky semiya upma at home and serve it hot with Coconut Chutney, Tomato Rasam for a wholesome start to your day. If you enjoy quick and comforting breakfast options, you’ll love trying our easy and flavorful Bread Upma too.
Ingredients and Substitutes
- Vermicelli (Semiya): Roasting semiya gives upma the best texture and a nutty flavor. If you have plain vermicelli, dry roast it until golden. You can also use wheat or ragi vermicelli, or even thin rice noodles as an alternative.
- Water: Add water to cook the semiya until soft but not mushy. Light vegetable broth can be used instead for extra flavor.
- Coconut oil: This gives the upma a rich and authentic South Indian aroma. I sometimes replace it with ghee for a richer taste or any neutral oil for a lighter version. It also adds aroma and flavor when drizzled.
- Mustard seeds: They add a distinct aroma and flavor to the tempering. If unavailable, you can use cumin seeds instead.
- Dry red chili: Adds mild heat and flavor. You can use chili flakes or a pinch of red chili powder as a substitute.
- Curry leaves: These give a classic South Indian touch. If not available, I add a pinch of curry leaf powder or simply skip them.
- Onion: Finely chopped onions bring sweetness and texture. Shallots can be used for a slightly deeper flavor.
- Green chili: Brings gentle spiciness and freshness. You can adjust the quantity or use slit chilies according to your spice preference.
- Ginger: Adds freshness and aids digestion. I sometimes use ginger paste but you can skip it if you prefer a milder flavor.
- Cashews: Provide a crunchy and rich texture. You can substitute them with roasted peanuts or almonds.
- Green beans: Add a fresh and crisp element to the dish. You can replace them with peas, bell peppers, or even corn.
- Carrots: Bring color and mild sweetness. You can also use diced capsicum or sweet corn for a similar effect.
- Salt: Enhances all the flavors and balances the dish.
- Turmeric powder: Adds a gentle golden color to the upma. Optional, but recommended.
- Hing (Asafoetida): Gives a unique depth and aroma. If not available, you can skip it or add a small piece of garlic for similar richness.
- Tomato: Brings a mild tanginess to balance the flavors of upma. You can use lemon juice instead for a fresher sour taste.
- Fresh coriander leaves: Used for garnish to add freshness and color. Mint leaves can also be used for a refreshing twist.
How to Make Semiya Upma (Step-by-Step)
- Prepare Tempering for Semiya Upma: Heat water and coconut oil, add mustard seeds, and let them pop to release the signature South Indian aroma.
- Sauté Ingredients for Vermicelli Upma: Add dry red chili, curry leaves, onion, ginger, and green chili, sauté until onions turn translucent, then fry cashews until golden and crunchy.
- Cook Vegetables for Semiya Upma: Add chopped beans and carrots, season with salt and turmeric, cover and cook until tender, then add hing and tomato and cook until soft.
- Roast Vermicelli for Upma: Dry roast the vermicelli until golden, mix it with the cooked vegetables, and adjust salt if needed.
- Make Perfect Semiya Upma: Pour in water, cover, and cook until soft and fluffy, then drizzle coconut oil and garnish with coriander leaves before serving hot.
Tips for Making Perfect Semiya Upma
To make perfect Semiya Upma, always use roasted vermicelli to boiling water (not cold) and cook uncovered for the first minute, then cover and simmer until the water is absorbed. Thin vermicelli cooks faster and needs less water to stay fluffy. If you are using unroasted semiya, dry roast it on low flame until light golden to prevent it from turning mushy.
Control the flame, cook on low heat so the semiya absorbs moisture evenly and stays fluffy. When adding vegetables, chop them finely and cook until just tender, not too soft, to maintain a slight crunch and freshness.
Measure water carefully for upma. Usually, equal parts or slightly more water than vermicelli works well, depending on the thickness of the semiya. The standard ratio for regular roasted Semiya (Medium Thickness), use two cups of water for every one cup of roasted semiya. This ratio ensures the upma turns out soft, fluffy, and non-sticky with perfectly cooked grains.
For tempering, let mustard seeds crackle completely before adding onions and spices, as this step brings out authentic South Indian flavor. Use fresh coconut oil or ghee for aroma and richness, and always add a drizzle at the end to enhance flavor.
If you prefer a non-sticky upma, spread it on a plate after cooking to let extra steam escape. Garnish with fresh coriander for color and freshness, and pair with coconut chutney or curd for a balanced, wholesome breakfast.
Frequently asked questions
Yes, semiya upma is healthy, easily digestible, and can be made healthier by adding vegetables and using less oil. It is quick South Indian breakfast dish made with roasted vermicelli, vegetables, and a simple tempering of spices. For extra nutrition, use whole wheat or millet vermicelli.
No, regular wheat vermicelli is not gluten-free. To make a gluten-free version, use rice vermicelli or vermicelli made from millet or other gluten-free grains.
Yes, you can make plain semiya upma by skipping vegetables and adding just onions, green chili, and ginger for a simpler version.
Upma can become sticky if you add too much water or overcook it. The correct water-to-semiya ratio is 1.5 to 2 cups water for 1 cup semiya.
Recipe Card
Semiya Upma Recipe (Vermicelli Upma)
Equipment
- 1 Kadai or non-stick pan with lid
- 1 Spatula
- 1 Knife & chopping board
- 1 Small pot for boiling water
- 2 Measuring cups/spoons
Ingredients
- 1 cup vermicelli semiya
- ½ cup water
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 1 dry red chili broken
- ½ sprig curry leaves 5–6 leaves
- 1 medium onion chopped (about 5 tbsp)
- 1 green chili chopped (about 1 tbsp)
- 1 tsp chopped ginger
- 2 tbsp cashews 12–15 pieces
- ½ cup chopped green beans about 8 tbsp
- ¼ cup chopped carrots about 4 tbsp
- Salt
- ¼ tsp turmeric powder
- ¼ tsp asafoetida
- 1 small tomato chopped (about 3 tbsp)
- 1 tsp coconut oil for finishing
- Fresh coriander leaves for garnish
Instructions
- Take a pot and add water and coconut oil. Heat on low flame until the oil warms, then add mustard seeds and let them pop, releasing their aroma to give the Semiya Upma its classic South Indian flavor.
- Add dry red chili, curry leaves, chopped onion, finely chopped ginger, and chopped green chili to the pan. Sauté the mixture until the onions turn translucent, then add cashews and fry until golden and crunchy.
- Next, add chopped green beans and chopped carrots to the pan. Sprinkle salt and turmeric powder, then mix well. Cover and cook on low flame until the vegetables are tender. Add a pinch of hing, followed by chopped tomato, and cook until the tomato softens.
- Dry roast the vermicelli in a separate pan on low flame until light golden, then add it to the vegetable mixture. Sprinkle a little extra salt if needed and mix gently.
- Add water to the vermicelli and vegetables, mix well, cover with a lid, and cook on low flame until the semiya becomes soft and the water is absorbed. Once the upma is cooked and fluffy, drizzle a little coconut oil on top for extra aroma. Garnish with fresh coriander leaves and serve hot with South Indian coconut chutney or enjoy it plain.
Notes
- Dry roast the vermicelli beforehand to avoid a sticky texture.
- Add more chopped vegetables like green peas, corn, or capsicum for a healthier version of the recipe.
- Adjust chili according to spice preference.
- For extra flavor, drizzle ghee instead of coconut oil if not vegan.
