Semiya upma Recipe | Vermicelli upma | How to make semiya upma

Semiya upma Recipe | Vermicelli upma | How to make semiya upma

Semiya upma Recipe | Vermicelli upma | How to make semiya upma recipe with step by step pictures and instructions. Semiya upma is quick and easy breakfast recipe which can be prepared in 15 minutes. I love semiya upma rather normal rava upma and would love to eat it hot as such. You can serve it with coconut chutney.It is simple dish but getting the consistency without getting mushy is little tricky. After failed so many times, now I can prepare it properly.

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Water ratio can vary with different brands of vermicelli. I always use bambino semiya. Below measurements works good for me with Anil semiya too. Dry roasting vermicelli is key step and avoids it being sticky. Will share the tips and tricks in the notes section. Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Easy Breakfast Ideas”.

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Do try and let me know your feedback. You can also try the below recipes

Pesarattu

Gobi Paratha

Handvo

Onion Rava Dosa

Chilli Idli

Mooli Paratha

Palak Poori

Dosa Pizza

Egg Chilli cheese toast

Besan Chilla

Madurai Kari Dosa

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Serves 2

61

Semiya upma Recipe | Vermicelli upma | How to make semiya upma

5 minPrep Time

10 minCook Time

15 minTotal Time

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5 based on 1 review(s)

Ingredients

  • Semiya 2 cups
  • Onion 1 medium
  • Green chilli 1
  • Oil 1 tbsp
  • Mustard 3/4 tsp
  • Urad dal 1/2 tsp
  • Curry leaves few
  • salt 1 tsp or as required
  • Water 2 cups

Instructions

  1. Dry roast vermicelli in a pan until it turns slightly golden.
  2. Transfer to the plate
  3. In the same pan heat oil and temper with mustard and urad dal.
  4. Then add finely chopped onions, slit green chilli and curry leaves.
  5. Saute nicely for few minutes and add required salt.
  6. Add water and allow it to boil.
  7. When it comes to boil add the roasted vermicelli.
  8. Give a quick stir and allow it to cook in medium flame for 2 minutes.
  9. Then close the lid and keep it covered and cook in low flame
  10. Cook for 3-4 minutes till all water is absorbed and semiya is cooked.
  11. Fluff it up gently and serve hot.
  12. Semiya upma is ready.

Notes

You can roast the semiya in ghee. Dry roasting is key and important step to get the vermicelli fluffy and separate

Don't keep stirring after adding semiya. That will make the semiya mushy. Just stir once and close and cook. Finally fluff it up gently.

You can add chana dal while tempering. I skipped it since kids will pick them out.

You can add little pepper powder for spiciness.

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How to make Semiya Upma with step by step pictures

Dry roast vermicelli in a pan until it turns slightly golden.

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Transfer to the plate

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In the same pan heat oil and temper with mustard and urad dal.

semiya_upma - 80389405_768646876964265_2818099373446004736_n-1

Then add finely chopped onions, slit green chilli and curry leaves.semiya_upma - 80892141_457813838213402_5786990354255314944_n

Saute nicely for few minutes and add required salt.

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Add water and allow it to boil.

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When it comes to boil add the roasted vermicelli.

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Give a quick stir and allow it to cook in medium flame for 2 minutes.

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Then close the lid and keep it covered and cook in low flame

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Cook for 3-4 minutes till all water is absorbed and semiya is cooked.

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Fluff it up gently and serve hot.

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Semiya upma is ready.

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