Semiya Upma | Vermicelli Upma (Non-sticky) | Authentic South Indian Style Semiya Upma | Breakfast / Tiffin Recipes

Semiya Upma, also known as Vermicelli Upma, is a popular and easy-to-make South Indian breakfast or dinner recipe. Light, flavorful, and comforting, it’s one of the simplest yet most delicious upma varieties enjoyed across Indian homes. The key to perfect Semiya Upma lies in the cooking technique — adding water gradually and in the right proportion ensures that the vermicelli strands remain separate and non-sticky. With the right balance of texture and taste, this dish makes for a wholesome meal that’s quick to prepare and loved by all ages.

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Semiya Upma

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Ingredients for making Vermicelli Upma

Semiya - 2 cups
Mustard seeds - 1 tsp.
Urad dhal  - 1 tsp.

Gram dal/ kadalaiparuppu - 1 tsp.
Green chillies - 3
Onions - 2
finely chopped ginger
A pinch of asafoetida
A spring of curry leaves

Method for making Semiya Upma

1. Roast the semiya in 2 tsps of oil in a kadai till it turns to light brown in colour. Transfer this to a bowl and keep aside.

2. Heat oil and in the same kadai, splutter the mustard seeds, add the urad dal fry till brown. Add the sliced onions and saute till it becomes transparent.

3. Next add the ginger and green chillies, saute well in a medium flame.

4. Next add the fried semiya and stir well continuously.

5. Now add hot water just enough for the semiya to leave submerged. If you find the water is not enough you can add more but do not add more water.

6. There are many varieties of semiya bambino, MTR, Savorit, etc. I never use measured amounts but just add enough water to cover the semiya.

7. Garnish with chopped coriander leaves.

Now the yummy semiya Upma is ready to be served with coconut chutney.

                                 

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