Ingredients
rai
zeera
kadi patta
finely chopped, 1 cup chopped approximately
grated or minced
slit vertically or finely chopped
finely chopped, using a mix of red and green, ½ cup chopped approximately
frozen green peas, carrots, corn, and green beans
finely chopped, ½ cup chopped approximately
semiya
adjust to taste
adjust to taste
adjust to taste
(coriander leaves) finely chopped
Semiya Upma (Vermicelli Upma)
Shweta in the Kitchen (Shweta Arora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 15 min | 25 min | 1 |
Semiya Upma (Vermicelli Upma) is a healthy, vegan and savory South Indian breakfast recipe made with Vermicelli, vegetables, and spices. It is easy to make on stove top and Instant Pot and ready in 30 mins. Perfect for breakfast, snack, easy dinner, or lunchbox!!
breakfastsnack
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Knife
Cutting board
Fork
Wok
Instant pot
Pan
Drainer or colander
Instructions
Stove top Method:
Boil 2-3 cups of water in a pan & add the vermicelli to it along with some salt.
1.5 cup Roasted Vermicelli semiya1 teaspoon Salt adjust to taste
Cook till they are done (as they cook they will expand in size).
Drain & soak in cold water to prevent them from cooking further.
Drain again, sprinkle some oil and mix to prevent them from sticking. Keep aside. This can be done ahead of time and kept refrigerated for 2-3 days.
1 - 2 tablespoon Oil
In a pan or wok, heat oil on medium heat. Add the mustard seeds to the hot oil and allow them to splutter.
1 - 2 tablespoon Oil 1 teaspoon Mustard Seeds rai
Then add the cumin seeds & curry leaves. Be careful as the spluttering will increase. Saute for few seconds.
1 teaspoon Cumin Seeds zeera10 - 15 Curry Leaves kadi patta
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
1 medium Red Onion finely chopped, 1 cup chopped approximately1 teaspoon Ginger grated or minced1 - 2 Green Chilies slit vertically or finely chopped
Now add veggies - bell pepper, mix veggies (green peas, carrots, beans corns). Mix well, cover and cook until almost done.
0.5 Bell Pepper finely chopped, using a mix of red and green, ½ cup chopped approximately1 cup Mix Veggies frozen green peas, carrots, corn, and green beans
Stir in the tomatoes and spices - turmeric powder, red chili powder, salt, and garam masala and cook for another minute.
1 medium Tomato finely chopped, ½ cup chopped approximately0.25 teaspoon Turmeric 1 teaspoon Red Chili Powder adjust to taste1 teaspoon Salt adjust to taste0.25 teaspoon Garam Masala
Stir in the cooked & drained vermicelli. Cover & cook for a 1-2 mins.
1.5 cup Roasted Vermicelli semiya
Squeeze in the lemon juice & garnish with some coriander leaves. Give it one final mix and Semiya Upma is ready to be served.
1 tablespoon Lemon Juice adjust to taste2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Serve Semiya upma hot garnished with more cilantro and/or sev with your chai for breakfast or snack. Enjoy!
2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Instant Pot Method:
Switch on the instant pot to saute mode and when it reads "hot" add oil to it. Let the oil heat up. Add mustard seeds to the hot oil.
1 - 2 tablespoon Oil 1 teaspoon Mustard Seeds rai
When the mustard seeds splutter stir in the cumin seeds, and curry leaves and saute for few seconds.
1 teaspoon Cumin Seeds zeera10 - 15 Curry Leaves kadi patta
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
1 medium Red Onion finely chopped, 1 cup chopped approximately1 teaspoon Ginger grated or minced1 - 2 Green Chilies slit vertically or finely chopped
Now add the rest of the ingredients, veggies - bell pepper, mix veggies, tomatoes and spices - turmeric powder, red chili powder, garam masala, and salt. saute for 1-2 mins.
0.5 Bell Pepper finely chopped, using a mix of red and green, ½ cup chopped approximately1 cup Mix Veggies frozen green peas, carrots, corn, and green beans1 medium Tomato finely chopped, ½ cup chopped approximately0.25 teaspoon Turmeric 1 teaspoon Red Chili Powder adjust to taste1 teaspoon Salt adjust to taste0.25 teaspoon Garam Masala
Add in the roasted vermicelli (see notes for unroasted vermicelli)and 2 cups of water. Mix well and deglaze if needed.
1.5 cup Roasted Vermicelli semiya
Cancel saute mode. Close the Instant Pot lid with Vent to sealing position. Cook on Pressure Cook (manual) mode cook at High pressure for 2 mins.
When cooking is done (instant pot beeps), do a quick (manual) release after 5 mins by releasing the steam. Cancel the warm function.
Squeeze in the lemon juice & some coriander (cilantro) leaves (reserve some for garnishing).
1 tablespoon Lemon Juice adjust to taste2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Fluff up the vermicelli upma using a fork. Cover and allow to rest for another 5-10 mins. You can take the inner pot out if needed.
Open and mix well again, Vermicelli Upma is ready to be served!
Serve Semiya upma hot garnished with more cilantro and/or sev with your chai for breakfast or snack. Enjoy!
2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Semiya Upma (Vermicelli Upma)
Shweta in the Kitchen (Shweta Arora)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 4 | 10 min | 15 min | 25 min | 1 |
Semiya Upma (Vermicelli Upma) is a healthy, vegan and savory South Indian breakfast recipe made with Vermicelli, vegetables, and spices. It is easy to make on stove top and Instant Pot and ready in 30 mins. Perfect for breakfast, snack, easy dinner, or lunchbox!!
breakfastsnack
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Knife
Cutting board
Fork
Wok
Instant pot
Pan
Drainer or colander
Ingredients
rai
zeera
kadi patta
finely chopped, 1 cup chopped approximately
grated or minced
slit vertically or finely chopped
finely chopped, using a mix of red and green, ½ cup chopped approximately
frozen green peas, carrots, corn, and green beans
finely chopped, ½ cup chopped approximately
semiya
adjust to taste
adjust to taste
adjust to taste
(coriander leaves) finely chopped
Instructions
Stove top Method:
Boil 2-3 cups of water in a pan & add the vermicelli to it along with some salt.
1.5 cup Roasted Vermicelli semiya1 teaspoon Salt adjust to taste
Cook till they are done (as they cook they will expand in size).
Drain & soak in cold water to prevent them from cooking further.
Drain again, sprinkle some oil and mix to prevent them from sticking. Keep aside. This can be done ahead of time and kept refrigerated for 2-3 days.
1 - 2 tablespoon Oil
In a pan or wok, heat oil on medium heat. Add the mustard seeds to the hot oil and allow them to splutter.
1 - 2 tablespoon Oil 1 teaspoon Mustard Seeds rai
Then add the cumin seeds & curry leaves. Be careful as the spluttering will increase. Saute for few seconds.
1 teaspoon Cumin Seeds zeera10 - 15 Curry Leaves kadi patta
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
1 medium Red Onion finely chopped, 1 cup chopped approximately1 teaspoon Ginger grated or minced1 - 2 Green Chilies slit vertically or finely chopped
Now add veggies - bell pepper, mix veggies (green peas, carrots, beans corns). Mix well, cover and cook until almost done.
0.5 Bell Pepper finely chopped, using a mix of red and green, ½ cup chopped approximately1 cup Mix Veggies frozen green peas, carrots, corn, and green beans
Stir in the tomatoes and spices - turmeric powder, red chili powder, salt, and garam masala and cook for another minute.
1 medium Tomato finely chopped, ½ cup chopped approximately0.25 teaspoon Turmeric 1 teaspoon Red Chili Powder adjust to taste1 teaspoon Salt adjust to taste0.25 teaspoon Garam Masala
Stir in the cooked & drained vermicelli. Cover & cook for a 1-2 mins.
1.5 cup Roasted Vermicelli semiya
Squeeze in the lemon juice & garnish with some coriander leaves. Give it one final mix and Semiya Upma is ready to be served.
1 tablespoon Lemon Juice adjust to taste2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Serve Semiya upma hot garnished with more cilantro and/or sev with your chai for breakfast or snack. Enjoy!
2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Instant Pot Method:
Switch on the instant pot to saute mode and when it reads "hot" add oil to it. Let the oil heat up. Add mustard seeds to the hot oil.
1 - 2 tablespoon Oil 1 teaspoon Mustard Seeds rai
When the mustard seeds splutter stir in the cumin seeds, and curry leaves and saute for few seconds.
1 teaspoon Cumin Seeds zeera10 - 15 Curry Leaves kadi patta
Add the onions, and saute till onions turn light brown or translucent. Stir in the ginger and green chili and mix well.
1 medium Red Onion finely chopped, 1 cup chopped approximately1 teaspoon Ginger grated or minced1 - 2 Green Chilies slit vertically or finely chopped
Now add the rest of the ingredients, veggies - bell pepper, mix veggies, tomatoes and spices - turmeric powder, red chili powder, garam masala, and salt. saute for 1-2 mins.
0.5 Bell Pepper finely chopped, using a mix of red and green, ½ cup chopped approximately1 cup Mix Veggies frozen green peas, carrots, corn, and green beans1 medium Tomato finely chopped, ½ cup chopped approximately0.25 teaspoon Turmeric 1 teaspoon Red Chili Powder adjust to taste1 teaspoon Salt adjust to taste0.25 teaspoon Garam Masala
Add in the roasted vermicelli (see notes for unroasted vermicelli)and 2 cups of water. Mix well and deglaze if needed.
1.5 cup Roasted Vermicelli semiya
Cancel saute mode. Close the Instant Pot lid with Vent to sealing position. Cook on Pressure Cook (manual) mode cook at High pressure for 2 mins.
When cooking is done (instant pot beeps), do a quick (manual) release after 5 mins by releasing the steam. Cancel the warm function.
Squeeze in the lemon juice & some coriander (cilantro) leaves (reserve some for garnishing).
1 tablespoon Lemon Juice adjust to taste2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped
Fluff up the vermicelli upma using a fork. Cover and allow to rest for another 5-10 mins. You can take the inner pot out if needed.
Open and mix well again, Vermicelli Upma is ready to be served!
Serve Semiya upma hot garnished with more cilantro and/or sev with your chai for breakfast or snack. Enjoy!
2 - 3 tablespoon Cilantro Leaves (coriander leaves) finely chopped