Can I use unroasted vermicelli for Semiya Upma?

Yes, you can. Simply roast the plain vermicelli in a teaspoon of ghee or oil on low flame until it turns golden and fragrant. This step prevents the noodles from sticking together and gives your upma a delicious toasted flavor.

How can I store Vermicelli Upma?

Let the upma cool completely before storing it in an airtight container. You can refrigerate it for up to 2–3 days. When ready to eat, sprinkle a little water and reheat it in a pan or microwave. It’ll taste just as fresh as when you first made it.

How do I prevent Semiya Upma from becoming mushy?

The trick lies in the water ratio and resting time. Use 1.5 cups of water per cup of roasted vermicelli and avoid overcooking. Once done, let the dish sit covered for five minutes before fluffing gently. This helps separate the strands and keeps them light.

Vermicelli Upma (Semiya Upma): A Comforting South Indian Breakfast You’ll Love

Vermicelli Upma (Semiya Upma)

Print Recipe

Vermicelli Upma, also known as Semiya Upma, is a savory South Indian breakfast made with roasted vermicelli, vegetables, and aromatic spices. This light, vegan dish is quick to prepare, offering a comforting and wholesome meal perfect for breakfast, snack, or light dinner.

Author: Benchi
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Breakfast, Snack
Method: Stovetop or Instant Pot
Cuisine: South Indian
Diet: Vegan

Ingredients

1-2 tablespoons oil
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (zeera)
10-15 curry leaves (kadi patta)
1 medium red onion, finely chopped (about 1 cup)
1 teaspoon grated or minced ginger
1-2 green chilies, slit vertically or finely chopped
1/2 bell pepper, finely chopped (mix of red and green, about 1/2 cup)
1 cup mixed vegetables (peas, carrots, corn, green beans)
1 medium tomato, finely chopped (about 1/2 cup)
1 1/2 cups roasted vermicelli (semiya)
1/4 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon salt (adjust to taste)
1/4 teaspoon garam masala
1 tablespoon lemon juice (adjust to taste)
2-3 tablespoons chopped cilantro (coriander leaves)
2 cups water

Instructions

Heat oil in a pan or Instant Pot on sauté mode. Add mustard seeds and let them splutter.
Stir in cumin seeds and curry leaves, sauté for a few seconds until aromatic.
Add chopped onions and cook until translucent and light golden.
Mix in grated ginger and green chilies, sauté briefly.
Add bell pepper, mixed vegetables, and tomatoes. Stir well.
Sprinkle turmeric, red chili powder, garam masala, and salt. Mix thoroughly.
Add roasted vermicelli and pour in 2 cups of water. Stir to combine evenly.
For stovetop: cover and cook on low flame until the water is absorbed and vermicelli is tender. For Instant Pot: pressure cook on high for 2 minutes, then quick release after 5 minutes.
Turn off heat, add lemon juice and chopped cilantro. Fluff gently with a fork.
Let rest for 5 minutes, then serve hot.

Notes

Use roasted vermicelli to prevent stickiness. If using unroasted, dry roast it in a teaspoon of ghee or oil until golden.
Maintain a 1:1.5 vermicelli-to-water ratio for the perfect texture.
Customize with paneer, tofu, or roasted peanuts for extra flavor and protein.
For meal prep, pre-chop vegetables or boil vermicelli in advance and refrigerate.

Find it online: https://www.cookwithbenchi.com/vermicelli-upma-semiya-upma-recipe/