Semiya Upma is a light, quick, and comforting South Indian breakfast made with vermicelli, mild spices, and vegetables. It is easy to digest and perfect for busy mornings.
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
- Dry roast semiya on low flame until lightly golden. Keep aside.
- Heat oil in a pan. Add peanuts and fry until crisp and golden.
- Add mustard seeds and let them splutter.
- Add cumin seeds, urad dal, and chana dal. Fry until light golden.
- Add green chillies, ginger, and curry leaves. Saute well.
- Add chopped onions and cook until translucent.
- Add vegetables (if using) and saute for 2–3 minutes.
- Pour water and add salt. Bring it to a boil.
- Reduce flame and slowly add roasted semiya, stirring continuously.
- Cover and cook on low flame until semiya absorbs water and becomes soft.
- Switch off flame. Add lemon juice if desired and mix gently.
- Garnish with coriander leaves and serve hot.
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