Semiya upma or Vermicelli upma is a healthy, tasty, and simple Indian breakfast dish. It is usually prepared with wheat vermicelli, fresh veggies, crunchy nuts, and basic seasoning ingredients that make this recipe light and nutritious meal for breakfast and dinner. This delicious Semiya upma with vegetable is rich in fiber, protein, and good for easy digestion. And it takes only 30 minutes to make this healthy vegetable upma. This Semiya upma goes well with coconut chutney, idli podi, or just as it is.
What is Semiya Upma?
Semiya upma is a flavorful wholesome South Indian savory breakfast and dinner meal. It uses Indian vermicelli, vegetables, peanuts, cashew nuts, and other seasonings. Vegetable semiya/vermicelli upma recipe is a variation of Rava upma and the making process is almost the same. It is also a perfect vegetarian and vegan-friendly dish that uses only plant-based ingredients. This nutrition filled vegetable semiya upma recipe is a healthy meal option for kids and as well as for adults.
Semiya upma is one of the famous and common breakfast meals that have a lot of variations. Usually, in Tamilnadu semiya upma is made either plain or with vegetables. People in this state uses both wheat and rice vermicelli as part of their upma preparation. They call the recipe with rice vermicelli sevai and with wheat vermicelli upma.
In Tamilnadu, people also prepare this upma recipe with lemon, tamarind, and tomato flavors that are unique and different in taste. Semiya is also used for making Kichadi/Khichdi which is another version of the semiya breakfast recipe that is mushy in texture. People not only consume this as a breakfast meal but also for dinner.
In Karnataka, Kerala, and Andhra Pradesh, people follow the same process as Tamilnadu. Even though the process is the same, some people prefer to add peanuts, cashew nuts, and grated coconuts to garnish which is optional.
Vermicelli has different local names in the Indian subcontinent. It is called Semya in the state of Andra Pradesh and Telangana, Semiya in Kerala and Tamilnadu, shavige in Karnataka, shemai in West Bengal, seviyan in other Hindi speaking states.
How to make Semiya Upma?
The recipe I have shared here is a simple and basic vegetable semiya upma. The vegetables and spices that I have used are common and widely available to everyone. Initially, I stir-fried beans, carrots, and green peas along with onion and tomatoes. I also added cashews and peanuts along with basic seasonings like mustard seeds, chana dal, fenugreek seeds, and ginger for extra crunchiness. Then boiled them in water for about 4 to 5 minutes.
I added the roasted semiya to the boiling water and mixed well until the semiya absorbed all the water well. Then I have cooked the semiya on the lowest heat with lids closed for 2 to 3 minutes. Finally, I have garnished the semiya upma with fresh coriander leaves. You could also squeeze some lemon juice if you need some zesty flavor.
Usually for store brought roasted vermicelli, I would highly recommend the water ratio to be 1:1.5 to achieve fluffy non-sticky upma. If you would like to have a mushy khichadi like consistency, adjust the water ratio to 1:2.
If you are using a non-roasted semiya, make sure to roast it before adding it to the recipe. This helps to achieve non-sticky semiya upma. Even though this recipe uses mixed vegetables, it can also be made without veggies. It is quick and simple and tastes great too.
This Vegetable semiya/vermicelli upma recipe is a delicious and tasty wholesome meal that can be served as either breakfast or dinner. This vermicelli upma tastes great on its own but also goes well with Tomato Chutney, coconut chutney, idli podi, or jaggery powder.
You could also find similar recipes below and more at Breakfast Recipes.
Looking for simple and easy breakfast recipes to kick start your busy mornings? Then you could also check this collection of Indian Vegetarian Breakfast Recipes to enjoy with your family and loved ones.
Semiya Upma recipe video
I have also shared video instructions to prepare Semiya upma / vermicelli upma below and I believe it will help you to make the dish easily at home. You could also find this recipe in story format for a quick reference.
Semiya Upma (Vermicelli upma)
- 1 cup Semiya, or vermicelli, roasted
- ¼ cup Onion, chopped
- ¼ cup Beans, chopped
- ¼ cup Carrot, chopped
- ¼ cup Green Peas
- 1 Tomato, chopped
- ¼ cup Oil
- ½ tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- 1 tsp Chana Dhal
- 1 sprig Curry Leaves
- 20 Peanuts
- 10 Cashew Nut
- 1 tbsp Ginger, chopped
- 4 Green Chili, chopped
- ½ tsp Turmeric Powder
- Salt, as needed
- 1½ cup Water
- Coriander Leaves, to garnish
To Prepare Vegetable Semiya Upma
- In a pan with medium heat, pour oil and add mustard seeds, chana dal, fenugreek seeds, curry leaves, peanuts, and cashew nuts. Saute until the nuts turn crispy
- Add ginger, onion, and green chili and saute until onion turns soft
- Add tomatoes, turmeric powder, salt and saute until tomatoes turn mushy
- Now add beans, carrots, and green peas and give a quick mix
- Close the pan with the lid and cook the vegetables for about 2 minutes
- Open the lid and add water to the vegetable mixture
- Allow the water vegetable mix to boil
- Now add the roasted semiya/vermicelli and give a nice mix
- Simmer the heat and spread the semiya evenly and allow it to absorb all the water
- Close the pan with the lid and cook for about 3 to 5 minutes
- Open the lid and garnish with coriander leaves and allow it to cool down completely
- Fluff the semiya gently and now the upma is ready for you to taste and enjoy
- Serve this delicious vegetable semiya upma with coconut chutney or as it is
- Here I have used pre-roasted semiya/vermicelli but if you are using non-roasted semiya, make sure to roast it before adding it to the recipe
- For semiya upma with roasted vermicelli, keep the semiya water ratio to be 1:1.5 to get the best results
- I have added mixed vegetables like beans, carrot, and green peas to make it healthy, but it can also be prepared without vegetables as well
Vegetable semiya upma is a South Indian breakfast or dinner dish. Basically, the recipe is made by simmering vermicelli in seasoned water with vegetables, spices, and herbs.
The recommended semiya water ratio to be 1:1.5 to achieve fluffy non-sticky upma. If you would like to have a mushy khichadi like consistency, then go with 1:2.
Semiya/vegetable upma is light, easily digestible, and with added vegetables, this meal is nutritious and healthy.
Sevai is made with rice vermicelli and semiya upma is made with wheat or all-purpose flour vermicelli.
Yes, semiya upma is a vegan-friendly dish.
I really hope you enjoyed the recipe that I have shared here and I would love to hear from you on how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
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