Semiya Upma, also known as vermicelli upma, is a light, comforting, and quick South Indian breakfast made with roasted semiya, mild spices, crunchy peanuts, and fresh vegetables. It is a perfect alternative to rava upma and is loved for its soft texture and delicate flavor. This dish is ideal for busy mornings, evening tiffin, or even a light dinner.
The key to perfect semiya upma lies in roasting the vermicelli properly and maintaining the right water ratio. When cooked correctly, the semiya turns soft, separate, and non-sticky.
Ingredients
- Semiya (vermicelli) – 1 cup
- Oil – 1½ tbsp
- Peanuts – 2 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Green chillies – 2 (finely chopped)
- Ginger – 1 tsp (finely chopped)
- Onion – 1 medium (finely chopped)
- Curry leaves – few
- Mixed vegetables (carrot, beans, peas – optional) – ½ cup
- Water – 2 cups
- Salt – to taste
- Lemon juice – 1 tsp (optional)
- Coriander leaves – for garnish
Preparation Method
step:1 Roast the Semiya
Heat a heavy-bottomed pan on low flame. Add semiya and dry roast gently, stirring continuously. Roast until it turns light golden and aromatic. Do not over-brown it, as it may taste bitter. Remove and keep aside.
(If using pre-roasted semiya, you can skip this step.)
step:2 Prepare the Tempering
In the same pan, heat oil on medium flame. Add peanuts and fry until crisp and golden. Stir continuously to avoid burning. Remove a few peanuts for garnish if desired.
Add mustard seeds and allow them to splutter. Then add cumin seeds, urad dal, and chana dal. Fry until the dals turn light golden and aromatic.
step:3 Add Aromatics
Add green chillies, chopped ginger, and curry leaves. Saute for a few seconds until fragrant.
Add chopped onions and cook until they turn soft and translucent. Do not brown them too much; soft onions give better texture to upma.
step:4 Cook the Vegetables
Add finely chopped vegetables like carrots, beans, and peas. Saute for 2–3 minutes. Cooking them lightly keeps a slight crunch and enhances nutrition.
step:5 Add Water and Cook
Pour 2 cups of water into the pan. Add salt and mix well. Bring the water to a rolling boil.
Reduce the flame to low. Slowly add the roasted semiya while stirring continuously to prevent lumps.
step:6 Simmer and Steam
Cover the pan with a lid and cook on low flame for 5–7 minutes. Stir once or twice in between. The semiya will absorb all the water and become soft and fluffy.
Once cooked, switch off the flame. Add lemon juice (if using) and gently fluff the upma with a fork.
step:7 Garnish and Serve
Garnish with chopped coriander leaves and reserved peanuts. Serve hot with coconut chutney or pickle.
Serving Suggestions
- Serve with coconut chutney for a classic South Indian touch.
- Pair with curd for a mild and comforting meal.
- Enjoy with a cup of hot tea or filter coffee.
Tips
- Fry peanuts first to ensure even roasting and crunch.
- Stir continuously while adding semiya to avoid lumps.
- Adjust water based on semiya thickness.
Health Benefits
- Peanuts add protein and healthy fats
- Provides sustained energy
- Easy to digest and light on the stomach
- Vegetables improve fiber content