Semiya upma is a versatile and flavorful Indian dish. It is made by toasting vermicelli to a golden brown for a nutty taste. It is then cooked with vegetables like carrots, peas, and bell peppers for added nutrients and color. Garnished with fresh cilantro and lemon juice, it’s a comforting dish suitable for any time of day.
A tangy variation, lemon semiya upma, features roasted vermicelli cooked with spices, ginger, and cashews. It is finished with a zesty lemon splash. It’s a quick, satisfying meal. It pairs well with coconut chutney or pickle. This dish offers vibrant flavors and delightful textures in minutes.
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Semiya (Vermicelli) Upma
4
servings5
minutes10
minutesSemiya upma is a flavorful Indian dish made from toasted vermicelli, vegetables, and garnished with cilantro and lemon juice. It’s quick to prepare, offering rich flavors and textures, perfect for any meal.
Ingredients
Roasted Semiya – 1 big bowl (approx 180 gm)
Onion – 1
Green Chillies – 2 to 3
Fresh ginger – a small piece
Carrot – 1
Green Peas – 1/4 cup
Water – 2 cups (approx 400 ml)
- For seasoning:
Oil – 2 to 3 tablespoon
Mustard – ½ teaspoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Asafoetida Powder – 2 pinches
Curry leaves – few
Lemon Juice – 1 teaspoon
Salt –1 teaspoon or as per taste
Directions
- Chop the onion, green chillies, ginger and carrot finely.
- In a kadai, add four teaspoon oil and fry the semiya till it is hot to touch. Remove and keep it aside. (If you are using already Roasted Semiya, skip this step).
- In the same kadai, add the remaining oil and when it is hot, add the mustard. When it pops up, add the dals, asafoetida and fry till the dals turns light brown.
- Add chopped onion, chillies, ginger and curry leaves. Fry till onions are transparent.
- Then add chopped carrot, green peas and any other desired vegetables.
- Fry little while and add 2 cups of water (approx 400 ml) along with salt.
- Close with a lid and allow to boil.
- When it starts boiling, add the fried semiya and stir well. Reduce the heat and cover with lid.
- After few seconds, open the lid and stir. Cook till all the water is absorbed. Sprinkle lemon juice and mix gently.
Recipe Video
Notes
- I used already roasted “Anil” brand semiya which we can directly add to the boiling water. If you are using unroasted semiya, then roast it in few drops of oil and use it.
- For thin variety vermicelli, you can use 1 cup water for 1 cup semiya. If it is thick variety add one and half cup water for one cup semiya.
- Adding vegetables is optional, You can omit vegetables OR add more desired vegetables and nuts like cashew, peanut etc.