semiya upma recipe | vermicelli upma recipe | vermicelli recipe

Nutritionally vermicelli is calorie-dense and high in carbs, fat and cholesterol free low in sodium. A great alternative to other forms of pasta and oats liked by all irrespective of age. Breakfast prepared with vermicelli are incredibly delicious which is also good for toddlers. Vermicelli are either made from whole wheat flour or all-purpose flour or rava (semolina) or rice flour or ragi flour. Upma is a favorite Indian breakfast. It can be made with rava, oats, or vermicelli. While making semiya upma, I prefer semiya made from whole wheat flour or rice flour or ragi flour as they are healthier than the ones made from all-purpose flour. This Semiya Upma is a traditional South Indian breakfast. Semiya upma is a delicious upma variant made with vermicelli, spices and some vegetables. Upma is traditionally served with coconut chutney, in our home my kids are eat with onion raita. In North India, this dish is called Namkeen Seviyan, which translates to Savoury or Salted Vermicelli. Make it on the stovetop or in the instant pot in less than 25 minutes. The taste is derived mainly from the onions and vegetables with hint of lemon juice topped at the end of recipe

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semiya upma recipe | vermicelli upma recipe | vermicelli recipe

Author: Gomathi Cuisine: South Indian Courses: Breakfast, Dinner, Vegetarian Recipe Keys: Quick Meals

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Servings: 5

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 tablespoon Oil
• ¹⁄₄ teaspoon Mustard seeds
• ¹⁄₈ teaspoon Asafoetida powder
• 1 teaspoon Chopped Ginger
• 3 Green chillies
• ¹⁄₂ cup Diced carrots
• ¹⁄₂ cup Frozen peas
• Few curry leaves
• ¹⁄₂ cup Diced potatoes
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Table salt
• 2 cups Roasted Vermicelli
• 4 cups Water
• 8 Roasted Cashew nuts
• Chopped coriander leaves
• ¹⁄₂ teaspoon Lemon extract

How to make semiya upma recipe

1. Heat a pan with oil.

   

2. Add mustard seeds and allow it to crackle.

   

3. Add Asafoetida and chopped ginger.

   

4. Add slitted green chillies and few curry leaves

   

5. Add diced carrots, green peas and diced potatoes.

   

6. Sauté in medium flame for 2-3 mins.

   

7. Add turmeric powder and salt. Mix well.

   

8. Add roasted vermicelli.

   

9. Stir in medium flame for 2-3 mins.

   

10. Now add water and salt. Mix them well.

    

11. Close the lids and cook in medium flame for 3-4 mins.

    

12. Add roasted cashew nuts(optional) and chopped coriander leaves.

    

13. Finally add lemon extract. Cook in high flame for 1 min. then switch off the flame.

14. Yummy Semiya Kichadi is ready to serve.

    

Note

• If you don't have roasted vermicelli, it is easy to roast yourself. Just add 1-2 teaspoon of ghee or oil in a pan and roast the vermicelli until it turns golden brown.
• You can add less or more vegetables to your choice.
• There are various types of vermicelli you will see at the store, look for one with wheat. The rice vermicelli  will not work in this recipe.

 

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