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 Semiya Upma

Semiya Upma


“Semiya” is a South Indian word meaning “vermicelli” & “upma” is a South Indian breakfast made usually with semolina or rawa. So Semiya Upma is a variation of the Rawa Upma and usually has more vegetables added to it, making it a healthy breakfast as well as snack option.

Semiya Upma is made with thin vermicelli along with vegetables of choice. The vegetables are sautéed and cooked along with some basic spices and then the vermicelli is added it. It is all cooked together in water till the vermicelli is cooked and is soft and fluffy.  

Semiya Upma
Semiya Upma

Due to the different vegetables added to it, Semiya Upma makes for a healthy breakfast as well as lunch box meal for the kids. You can serve it with some ketchup, though I always feel that this is quite flavourful by itself. This recipe is an easy one to make in the mornings to pack for school tiffins.

Semiya Upma

Course: Breakfast, SnacksCuisine: South IndianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Semiya Upma is a variation of the Rawa Upma and usually has more vegetables added to it, making it a healthy breakfast as well as snack option.

Ingredients

  • Oil

  • Mustard Seeds – 1/4 tsp

  • Cumin Seeds – 1/2 tsp

  • Urad Dal – 1 tsp

  • Curry Leaves – a few

  • Ginger – 1/2-inch piece, chopped

  • Green Chilli – 1 or 2, chopped or slit

  • Onion – 1 medium, chopped

  • Salt – 1 tsp

  • Potato – 1 medium, cubed

  • Carrot – 1 small, cubed

  • Green Peas – 1/4 cup

  • Thick Vermicelli / Semiya – 1 cup

  • Hot Water – 1.5 cups

  • Lemon Juice – 1 tsp (optional)

  • Few fried cashews or peanuts

  • Coriander leaves for garnish

Directions

  • Add oil to a kadai and add the mustard seeds, cumin seeds, urad dal and curry leaves and let them splutter.
  • Next, add green chilli and ginger. Saute for a couple of minutes till fragrant.
  • Add the onion and salt and saute till onion is translucent. To this, add potato and carrot and saute for a couple of minutes till half cooked.
  • Add the peas and vermicelli and saute for a min or two. Add hot water to this and mix well. Check for salt and add more if needed.
  • Cook covered till water is absorbed and vermicelli is cooked and soft.
  • Add lemon juice and coriander leaves and mix. Turn off the heat and keep it covered for 5-10 min. Fluff it up using a fork.
  • Top with fried cashews or peanuts and serve.

Recipe Video

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