Semiya Upma | Semiya kichadi | Vermicelli Upma

Semiya Upma or Vermicelli Upma is a very simple and light breakfast to start a day. It tastes good with a spoonful of chutney or sugar. You can prepare this upma simply plain with thin-sliced onions and tomatoes or else you can also add veggies of your choice to make it wholesome and nutritious. It is also an apt dish for any lazy mornings or Sunday brunch.

Semiya Upma

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Semiya Upma | Semiya kichadi | Vermicelli Upma

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Semiya Upma or Vermicelli Upma is a very simple and light breakfast to start a day. It tastes good with a spoonful of chutney or sugar.

Course: Breakfast, Tiffin

Cuisine: South Indian

Keyword: Semiya Kichadi, Semiya Upma, Vermicelli Upma

Servings: 2 People

Author: Priya Santhamohan

Ingredients

• 1/2 Cup Semiya / Vermicelli
• 1 Big Onion
• 2 to 3 Green Chilli
• 1/4 Cup Mixed Veggies
• 1" Piece Ginger
• 1 Pinch Turmeric Powder (Optional)
• 5 to 6 Cashew (Optional)
• Salt To Taste
• 1 Cup Water

To Temper

• 1 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 2 tsp Channa Dal
• 2 Sprig Curry Leaves
• 4 tsp Oil

Instructions

1. Chop onion lengthwise, slit green chilli's and crush ginger. Also chop carrot and beans finely. In a pan dry roast vermicelli till golden brown. Don't let it burn.

2. In the same pan, add oil and temper the items given in the table ‘To Temper’. Add onion, green chilli, ginger and fry till transparent.
   

3. Then add the veggies and saute for 2 to 3 minutes. Add water and salt. Bring it to rolling boil.
   

4. Now add vermicelli and stir for a while. Cook in low flame until the vermicelli and veggies turns soft but not mushy. Fluff it up and garnish with some coriander leaves and cashews.

   Serve this Vermicelli Upma hot with any chutney or sugar.

Vermicelli Upma

Method for Semiya Upma

1. Chop onion lengthwise, slit green chilli’s and crush ginger. Also, chop carrot and beans finely. In a pan dry roast vermicelli till golden brown. Don’t let it burn.

2. In the same pan, add oil and temper the items given in the table ‘To Temper’. Add onion, green chilli, ginger and fry till transparent.

3. Then add the veggies and saute for 2 to 3 minutes. Add water and salt. Bring it to roll boil.

4. Now add vermicelli and stir for a while. Cook in low flame until the vermicelli and veggies turns soft but not mushy. Fluff it up and garnish with some coriander leaves and cashews.

Serve this Semiya Kichadi hot with any chutney or sugar.

Semiya Kichadi

Tips for Vermicelli Upma

1. Veggies choice is optional for Semiya Khichadi.
2. Water ratio for thick vermicelli is 1:2 cups and fine vermicelli is 1:1.5 cups.
3. You can add ½ tomato or 1 tsp of lemon juice for a tangy flavour.