Thursday, August 08, 2013

Vegetable Semiya Upma Recipe/Vermicilli Upma

Vegetable Semiya Upma is one of the simple and healthy breakfast recipe. I love this Upma from my school days and I eat it calling it as noodles. When I was in the hostel, my friend Angavai and I enjoy it, while other friends doesn't like and they run like anything. Even Jany doesn't like and he never tries any Upma variety. This is the first time, I made Jany taste it and he liked it. There are two varieties of Vermicelli, thick and thin. This Semiya comes out well with the thin variety. The thick ones can be used for Payasam. I prefer adding veggies with this Semiya. But you can skip veggies and can make plain Upma as well.

Semiya/Vermicilli - 1 cup
Water - 2 cups (Refer Notes section) 
Onion - 1 Big 
Garlic - 3 cloves (Chopped finely)  
Green Chilli - 2
Carrot - 1 small 
Beans - 4 to 5 
Potato - 1 small 
Peas - a handful
Salt - as required  
To temper:
Channa dhal - 1 tsp 
Urad dal - 1 tsp 
Curry leaves 
1. Before you start making the Upma, parboil the veggies (Carrot, beans, potato, peas). Dry roast the Semiya, if the pack says it is not roasted. This step is not required for roasted pack of Semiya. When it starts changing to golden brown , switch off the flame.
2. In a pan, add some oil. When it is hot , allow the mustard seeds and curry leaves to crackle. Along with this add the urad dhal , Channa dhal and roast it. Then add the onion, garlic , green chilli and saute it till the onions look transparent.
3. Now add the parboiled veggies and give a quick stir. Measure the water and add it to this mixture. Add required salt. If you find the salt is little more at this stage , then it will be correct after adding the Semiya.
4. Now mix the Semiya and stir it till the water drains completely. You can also cover cook by simmering to drain the water. Garnish it with Coriander leaves.
Serve it with any chutney of your choice, I prefer it with plain coconut chutney. You can serve it with Sugar also.
Points to remember:
  • You can also add a piece of ginger to enhance the flavour.
  • Usually the ratio of vermicilli to water is 1: 2. If you are using thin variety Semiya then a little less than 2 cups is enough.
Warm Regards,
Happy's Cook - Divya


  1. delicious upma and love the shots

  2. I also love semiya upma (if made well). I don't like it sticky and gooey..

  3. nice colorful upuma...


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