Semiya upma / Vermicelli upma is a simple and quick recipe which can be served as breakfast/ dinner. Semiya upma is an instant and basic upma with only handful ingredients in the making, does not require much of cutting work or time to prepare. Though i dont like semiya/ vermicelli i make this recipe only for my hubby as he is a big fan of it. This upma tastes best when served with coconut chutney and sambar. For the below recipe i have used roasted vermicelli, but if you are using unroasted semiya/ vermicelli dry roast it in a pan in medium flame and then make upma. So lets get to the making!
- Roasted Semiya – ¾ cup
- Onion – 1 (small sized)
- Green chilli – 2
- Water – 1 cup
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Channa dal – 1 tsp
- Salt – to taste
- Curry leaves – a spring
- Oil – 1 tsp
How to make Semiya upma with step by step images
- Heat oil in a pan, add mustard seeds, after it crackles add urad dal and channa dal. When dal turns golden brown add curry leaves, sliced onion and green chilli. Saute well.
- Now add water and salt to it. Mix well. When the water starts boiling reduce the flame to medium and add roasted semiya/ vermicelli.
- Mix well and cook with lid on. It should take around 5 minutes for the semiya / vermicelli to get cooked. When semiya/ vermicelli looks cooked and it looks dry. Put off the flame and serve it hot with chutney and sambar!