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

Semiya Upma or Vermicelli Upma is one of the Popular and easy to make Indian breakfast / Dinner Recipe. It is one of the simplest and tastiest Upma recipe. Special care and attention is needed or else the upma may become mushy.  Add water little by little and in the correct proportion to get strands of non-sticky vermicelli.

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


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Ingredients for making Vermicelli Upma

Semiya - 2 cups

A tbsp of Oil

Mustard seeds - 1 tsp.

Urad dhal  - 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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