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    Home » Recipes » Breakfast » Semiya Upma

    Semiya Upma Recipe (Vermicelli Upma)

    Published: December 30, 2020 by Sangeetha Vel | Updated: September 23, 2022 Leave a Comment

    747 shares
    Jump to Recipe

    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.

    Vegetable Vermicelli / Semiya Upma
    Semiya Upma / Vermicelli Upma
    Jump to:
    • What is Semiya Upma?
    • Variations
    • How to make Semiya Upma?
    • Tips
    • Semiya Upma recipe video
    • 📖 Recipe
    • FAQ

    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.

    Variations

    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.

    Tips

    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.

    • Rava Upma
    • Rava Idli
    • Rava Dosa
    • Khichadi
    • Ven Pongal

    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

    📖 Recipe

    output vegetable vermicelli semiya upma

    Semiya Upma (Vermicelli upma)

    Semiya upma or vermicelli upma is a simple and healthy popular south Indian dish made with Indian vermicelli, veggies, and garnished with peanuts, cashew nuts, and coriander leaves. It is served for breakfast or dinner with coconut chutney, idli podi, or jaggery powder.
    5 from 1 vote
    Author: Sangeetha Vel
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    Course: Breakfast
    Cuisine: South Indian
    Diet: Vegan
    Prep: 15 mins
    Cook: 15 mins
    Adjust 4 servings

    Ingredients
     
     

    • 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
    More on Measurements & Conversions »
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    Instructions
     

    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
      adding oil nuts and sauteing
    • Add ginger, onion, and green chili and saute until onion turns soft
      adding ginger and onion and sauteing
    • Add tomatoes, turmeric powder, salt and saute until tomatoes turn mushy
      adding tomato and sauteing
    • Now add beans, carrots, and green peas and give a quick mix
      adding vegetables and mixing
    • Close the pan with the lid and cook the vegetables for about 2 minutes
      closing pan and cooking
    • Open the lid and add water to the vegetable mixture
      adding water
    • Allow the water vegetable mix to boil
      boiling the mix
    • Now add the roasted semiya/vermicelli and give a nice mix
      adding semiya into the mix
    • Simmer the heat and spread the semiya evenly and allow it to absorb all the water
      spreading semiya evenly
    • Close the pan with the lid and cook for about 3 to 5 minutes
      closing pan and cooking
    • Open the lid and garnish with coriander leaves and allow it to cool down completely
      garnishing with coriander leaves
    • Fluff the semiya gently and now the upma is ready for you to taste and enjoy
      fluffing the upma

    To Serve

    • Serve this delicious vegetable semiya upma with coconut chutney or as it is
      serving healthy vegetable semiya upma

    Video

    Notes

    • 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

    Nutrition

    Serving: 1serving | Calories: 230kcal | Carbohydrates: 11g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 190mg | Potassium: 273mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1682IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 2mg
    Tried this recipe?Mention @yellowchilis or tag #yellowchilis!

    FAQ

    What is semiya upma?

    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.

    What is the water ratio for semiya upma?

    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.

    Is semiya/vermicelli upma healthy?

    Semiya/vegetable upma is light, easily digestible, and with added vegetables, this meal is nutritious and healthy.

    What is difference between sevai and semiya upma?

    Sevai is made with rice vermicelli and semiya upma is made with wheat or all-purpose flour vermicelli.

    Is semiya upma a vegan-friendly dish?

    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.

    Happy Cooking!

    Checkout more Breakfast Recipes: Appam, Ragi Kanji, Ragi Balls, Roti

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    Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Yellow Chili's. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

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