Semiya Upma, Wheat Vermicelli Upma


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Semiyan Upma, Vermicelli Upma, Seviyan Upma


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semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with 23 amazing images.

semiya veg upma recipe | vermicelli upma | how to make quick semiya upma | wheat vermicelli recipe is a popular breakfast recipe in South India.

To make semiya veg upma, dry roast the vermicelli in a non stick pan for 3 minutes or till the vermicelli turns brown in colour. Remove from the flame and keep aside. Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent, while stirring continuously. Add the salt and 1 1/4 cups of water and bring to boil on a high flame. Add the vermicelli and mix well. Cover with a lid and allow it to cook for 4 minutes or till all the water gets absorbed and the vermicelli gets cooked. Add the coconut, coriander and lemon juice and mix well. Serve hot garnished with roasted peanuts and coriander sprig.

This interesting recipe is a variation of the popular and common South Indian recipe upma,using wheat vermicelli instead of rice vermicelli. The use of peanuts as garnish gives an interesting crunch to this recipe.

This quick semiya upma is ready in 20 minutes and perfect for a breakfast or snack recipe. The added advantage is that it can also be carried to work in a dabba. It tastes great with freshly ground coconut chutney.

Being made with whole wheat, this vermicelli upma is slightly healthier than the one made with rice vermicelli. To increase the nutritional value of this upma, you can also add some boiled green peas to this upma.

Tips for vermicelli upma. 1. Prefer a broad non-stick pan to roast the wheat vermicelli so the roasting is uniform. 2. Keep stirring the upma when it is getting cooked to avoid the semiya from sticking to each other. 3. To pack it in a dabba, cool it completely and then pack in an airtight container.

You can also try other variants of upma like Varagu Upma, Broken Wheat Upma and Soya Upma.

Enjoy semiya upma recipe | wheat vermicelli upma | quick semiya upma with coconut | healthy wheat vermicelli recipe | with step by step photos.

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Semiya Upma, Wheat Vermicelli Upma recipe - How to make Semiya Upma, Wheat Vermicelli Upma

Preparation Time:    Cooking Time:    Total Time:     2Makes 2 servings
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Ingredients

For Semiyan Upma
1 cup whole wheat vermicelli (semiya)
1 tbsp coconut oil or any other refined oil
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 curry leaves (kadi patta)
2 tbsp finely chopped onions
1 tsp finely chopped green chillies
2 tbsp freshly grated coconut
2 tbsp chopped coriander (dhania)
1 tsp lemon juice

For The Garnish
1 tbsp whole roasted peanuts
a sprig of coriander (dhania)
Method
For semiyan upma

    For semiyan upma
  1. To make semiyan upma, dry roast the vermicelli in a non stick pan for 3 minutes or till the vermicelli turns brown in colour. Remove from the flame and keep aside.
  2. Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal.
  3. When the mustard seeds crackle, add the onions and green chillies and sauté on a medium flame for 1 minute or till the onions turn translucent, while stirring continuously.
  4. Add the salt and 1 1/4 cups of water and bring to boil on a high flame.
  5. Add the vermicelli and mix well. Cover with a lid and allow it to cook for 4 minutes or till all the water gets absorbed and the vermicelli gets cooked.
  6. Add the coconut, coriander and lemon juice and mix well. Serve the semiyan upma hot garnished with roasted peanuts and coriander sprig.

Semiya Upma, Wheat Vermicelli Upma recipe with step by step photos

Like Semiya Upma

  1. Like Semiya upma, then see our popular South Indian recipes below.    

Roasting Whole wheat semiya

  1. This is what whole wheat semiya looks like. We have bought the unroasted variety.
  2. Put 1 cup whole wheat semiya in a non stick pan. 
  3. Roast the semiya for 3 minutes stirring often to ensure no part gets burnt. Roast till brown in colour. Prefer to roast on a slow to medium flame to avoid it from burning.

Method for semiya upma

  1. To make semiya upma, heat 1 tbsp of coconut oil in a kadhai. 
  2. Add 1/2 tsp mustard seeds ( rai / sarson).
  3. Add 1 tsp urad dal (split black lentils). Cook till the mustard seeds crackle.
  4. Add 2 tablespoons finely chopped onions.
  5. Add 1 tsp finely chopped green chillies.
  6. Add 4 curry leaves (kadi patta).
  7. Sauté on a medium flame till the onions turn translucent, while stirirng continously.
  8. Add salt to taste.
  9. Add 1 1/4 cups of water.
  10. Bring to a boil on a high flame.
  11. Add the roasted whole wheat vermicelli.
  12. Mix well.
  13. Cover and cook till the water has been absorbed. The objective is to ensure the semiya is well cooked.
  14. Remove the lid. 
  15. Add 2 tablespoons freshly grated coconut.
  16. Add 2 tablespoons chopped coriander (dhania).
  17. Add 1 teaspoon lemon juice.
  18. Mix well.
  19. Cook on a slow flame. If neceesary, add a bit of hot water if you think the upma is dry.
  20. Serve hot garnished with roasted peanuts and coriander.
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Coconut Chutney ( Desi Khana) 
Coconut Chutney ( Mumbai Roadside Recipes) 
Coriander Pachadi, South Indian Chutney 

Nutrient values (Abbrv) per serving
Energy200 cal
Protein3.1 g
Carbohydrates19.2 g
Fiber2.5 g
Fat12.4 g
Cholesterol0 mg
Sodium5.3 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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