Semiya Upma Recipe – Quick Vermicelli Breakfast with Spices

Neha DeshmukhRecipe Author
Ingredients
3
Person(s)
  • 1 cup
    broken semiya (vermicelli)
  • 2 tablespoons
    oil or ghee
  • 1 teaspoon
    mustard seeds
  • 1 teaspoon
    urad dal
  • 1 teaspoon
    cumin seeds
  • 1 cup
    finely chopped onion
  • 1 teaspoon
    finely chopped ginger
  • 1 count
    green chili
  • 1 count
    dry red chili
  • 8 count
    curry leaves
  • 1 pinch
    asafoetida (hing)
  • 2 cups
    water
  • 1 teaspoon
    sugar
  • 1 to taste
    salt
  • 2 tablespoons
    chopped coriander leaves
Directions
  • Heat a pan on low flame. Add broken vermicelli and roast until golden, stirring frequently. Set aside.
  • In the same pan, heat oil/ghee. Add mustard seeds, cumin seeds, and urad dal, and sauté until the dal turns golden.
  • Add cashews, onions, ginger, green chilies, red chilies, curry leaves, and asafoetida. Sauté until the onions turn translucent.
  • Pour water, add sugar and salt, and bring to a boil. Stir in the roasted vermicelli and cook on low heat until the water is absorbed.
  • Garnish with coriander leaves. Serve hot with coconut chutney or lemon wedges.
Nutritions
  • Calories:
    250 kcal
    25%
  • Energy:
    1046 kJ
    22%
  • Protein:
    5 g
    28%
  • Carbohydrates:
    40 mg
    40%
  • Sugar:
    2 mg
    8%
  • Salt:
    150 g
    25%
  • Fat:
    8 g
    20%

Last Updated on 4 months by Neha Deshmukh

Semiya Upma Recipe – Quick Vermicelli Breakfast with Spices

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, comforting breakfast is a must. And honestly, few things hit the spot quite like a warm bowl of Semiya Upma. This isn’t just any vermicelli dish; it’s a flavorful, subtly spiced hug in a bowl. I first made this when I was a student, needing something fast and filling, and it’s been a breakfast staple ever since! It’s a classic South Indian breakfast, but honestly, it’s too good to limit to just one region. Let’s get cooking!

Why You’ll Love This Recipe

This Semiya Upma is seriously a winner for so many reasons. It’s incredibly quick – ready in under 30 minutes! It’s also super versatile. You can adjust the spice level to your liking, add veggies, or even make it vegan. Plus, the aroma while it’s cooking is just divine. It’s a comforting, flavorful breakfast (or even a light lunch or dinner!) that the whole family will enjoy.

Ingredients

Here’s what you’ll need to make this delicious Semiya Upma:

  • 1 cup broken semiya (vermicelli) – about 100g
  • 2 tablespoons oil or ghee
  • ½ teaspoon mustard seeds
  • 1 teaspoon urad dal (split black lentils)
  • ½ teaspoon cumin seeds
  • 1 cup finely chopped onion – about 150g
  • 1 teaspoon finely chopped ginger
  • 1 green chili, finely chopped
  • 1 dry red chili, broken into pieces
  • 7-8 curry leaves
  • 1 pinch asafoetida (hing)
  • 2 cups water – about 480ml
  • ½ teaspoon sugar
  • Salt to taste
  • 2 tablespoons chopped coriander leaves – about 10g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

  • Semiya: I prefer using the thin, broken semiya for upma. It cooks faster and has a lovely texture. You can find it at most Indian grocery stores.
  • Oil vs. Ghee: Traditionally, ghee (clarified butter) is used for tempering, giving a richer flavor. But oil works perfectly well too, especially if you’re looking for a lighter option. I often use coconut oil for a subtle sweetness.
  • Tempering Spices: The mustard seeds, cumin, and urad dal are the foundation of the South Indian tempering. Feel free to adjust the quantities to your preference. Some families also add a pinch of fenugreek seeds for extra flavor!
  • Asafoetida (Hing): This adds a unique savory flavor. A little goes a long way! If you don’t have it, see the FAQs section for a substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. Heat a pan on low flame. Add the broken semiya and roast until golden, stirring frequently. This takes about 5-7 minutes. Be patient and stir often to prevent burning! Once golden, set it aside.
  2. In the same pan, heat the oil or ghee. Add the mustard seeds. Once they splutter, add the urad dal and cumin seeds. Sauté until the dal turns golden brown.
  3. Now, add the cashews (if using), onions, ginger, green chili, dry red chili, curry leaves, and asafoetida. Sauté until the onions turn translucent and fragrant – about 3-5 minutes.
  4. Pour in the water, add the sugar and salt, and bring to a boil. Stir in the roasted semiya and cook on low heat until all the water is absorbed. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.
  5. Finally, garnish with fresh coriander leaves. Serve hot!

Expert Tips

  • Roasting the Semiya: Don’t skip this step! Roasting the vermicelli gives it a lovely nutty flavor and prevents it from becoming mushy.
  • Low and Slow: Cooking the upma on low heat ensures that the semiya cooks evenly and doesn’t stick to the bottom of the pan.
  • Don’t Overcook: Overcooked semiya will become sticky. Keep a close eye on it and stop cooking when all the water is absorbed.

Variations

This recipe is a great base for experimentation!

  • Vegan Adaptation: Simply use oil instead of ghee.
  • Spice Level Adjustment: Add more or fewer green chilies, or a pinch of red chili powder, to adjust the heat. My friend, Priya, loves to add a dash of cayenne pepper!
  • Regional Variations:
    • Tamil Nadu: Often includes grated coconut in the tempering.
    • Karnataka: Sometimes features finely chopped carrots and peas added along with the onions.
    • Maharashtra: A touch of turmeric powder is often added for color and flavor.

Serving Suggestions

Semiya Upma is delicious on its own, but it’s even better with some accompaniments!

  • Coconut chutney is a classic pairing.
  • A simple lemon wedge adds a bright, zesty flavor.
  • You can also serve it with a side of sambar.

Storage Instructions

Leftover Semiya Upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

  • What type of semiya is best for upma? The thin, broken semiya works best. It cooks quickly and has a nice texture.
  • Can I make this upma ahead of time? It’s best enjoyed fresh, but you can roast the semiya ahead of time and store it in an airtight container.
  • How do I prevent the upma from becoming sticky? Roasting the semiya properly and cooking it on low heat are key. Don’t overcook it!
  • What can I substitute for asafoetida (hing)? If you don’t have hing, you can omit it or use a pinch of garlic powder.
  • Can I add vegetables to this upma? Absolutely! Carrots, peas, beans, and potatoes are all great additions. Add them along with the onions and sauté until tender.
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