Simple, practical, and full of everyday flavour, Semiya Upma Recipe | Vermicelli Upma - 15 Mins is a vegetarian soutn indian breakfast made with vermicelli / semiya, oil, and mustard in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 2 Servings
  • Category: Breakfast
  • Cuisine: soutn indian

Ingredients

  • 1 cup vermicelli / semiya
  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • ½ tsp chana dal
  • ½ tsp urad dal
  • pinch hing
  • 2 tbsp peanut
  • 2 tbsp cashew
  • 5 chilli (slit)
  • 1 inch ginger (grated)
  • few curry leaves
  • ½ onion (finely chopped)
  • 2 tbsp carrot (chopped)
  • 2 tbsp beans (chopped)
  • 2 tbsp peas
  • 2 tbsp caspicum (chopped)
  • 1 tsp salt
  • ½ tsp turmeric
  • 1½ cup water
  • ½ lemon juice
  • 2 tbsp coriander (chopped)

Method

  1. Firstly, roast 1 cup of vermicelli on a low flame till it changes colour. I recommend roasting, even if you are using roasted vermicelli, to get a non-sticky texture.
  2. Keep the roasted vermicelli aside.
  3. Heat 2 tbsp oil, add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal and pinch hing. Splutter the tempering.
  4. Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.
  5. Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.
  6. Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.
  7. Furthermore, add ½ onion and saute slightly till the onion softens.
  8. Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.
  9. Sauté till the vegetables turn crunchy.
  10. Now add 1½ cup water and roasted rava. Mix gently.
  11. Once the water comes to a boil, cover and simmer for 10 minutes.
  12. Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.
  13. Finally, enjoy Vermicelli Upma Recipe with chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.