by Tarla Dalal
Added to 215 cookbooks
This recipe has been viewed 89941 times
Sevaiya is a South Indian term used for vermicelli. Semiya Upma is a variation of the popular and common South Indian upma recipe, using vermicelli instead of semolina.
Kids and adults alike love the silky texture and noodle-like appearance of vermicelli, so the Vermicelli Upma is sure to be an instant hit with the whole family.
What is more, this Semiya Upma snack is also easy to prepare and so a good choice when you need to prepare a meal within minutes after a long day of work!
Enjoy how to make Semiya Upma recipe with detailed step by step photos and video below.
- To make semiya upma, combine the vermicelli, ½ tsp of oil, salt and 2 cups of hot water in a bowl and mix well. Cover and keep aside for about 8 to 10 minutes or till the vermicelli turns soft. Drain and keep aside.
- Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds and urad dal.
- When the seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 to 2 minutes.
- Add the vermicelli, coriander, lemon juice and a little salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve the semiya upma hot with coconut chutney.
Semiya Upma Video by Tarla Dalal
Semiya Upma recipe with step by step photos
Many people even prefer roasting the vermicelli before submerging it in hot water. Boiling it in its raw form might result into a lump of wheat dough if not done carefully.
To give a crunchy bite, you can also add peanuts or cashew nuts to the Vermicelli Upma recipe.
To make the Semiya Upma more flavourful, you can add turmeric powder, chilli powder or a little garam masala.
If you enjoyed this recipe of Semiya Upma, also check out other upma recipes like:
To make Semiya Upma, measure 2 cups of vermicelli, this is how it should look. Do not use the small one as it can turn out to be lumpy.
Remove from the flame and add the vermicelli and immerse it fully in the water using a spoon.
Add ½ tsp of oil and a little salt. The oil prevents the seviyan from clumping together after cooking.
Mix well, cover and keep aside for about 8-10 minutes or till the vermicelli is soft.
Spoon out some strings of vermicelli – feel them in between your fingers and if they feel soft they are ready for cooking the vermicelli upma. You can even bite into one to understand the texture as you like.
Drain the vermicelli and keep aside.
For making the Semiya Upma, heat the remaining 2 tsp of oil in a broad non-stick pan. You can even make use of ghee if you like
Once the oil is hot, add mustard seeds.
Also, add the urad dal. Also, you can toss in some chana dal in this tempering of vermicelli upma recipe.
When the mustard seeds crackle, add the onions.
Add the green chillies. The quantity can be adjusted to suit your palate.
Sauté on a medium flame for 2 minutes or till the onions turn translucent, while stirring.
Add the vermicelli.
Add the coriander.
Add the lemon juice. It provides a pleasant tangy hint to the Semiya Upma.
Add a little more salt if required, mix Semiya Upma well and cook over a medium flame for another 2 to 3 minutes, while stirring gently.
Serve the Semiya Upma immediately.
Nutrient values (Abbrv) per serving
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