Delicious and Wholesome: Semiya/Vermicelli Upma – A Flavorful South Indian Breakfast Option

Prep Time: 5 minutes.

Cook time: 20 minutes

Total time: 25 minutes

Servings: 3


Semiya upma is a simple and easy breakfast recipe. It is a popular South Indian recipe. It is also known as Vermicelli upma. It is healthy and a very tasty recipe.

It can be prepared with or without any vegetables. Adding vegetables makes it tastier and healthier.


Roasted Vermicelli/Semiya- 1 ½ cup

Water-1 ¾ cup to 2 cups

Onion- 1, finely chopped

Ginger- 1 inch, finely chopped

Garlic- 3 to 4 cloves, finely chopped

Green chilles- 2, finely chopped

Carrot- 1, chopped

French beans- 5 – 6, chopped

Green peas- ½ cup

Capsicum- 1 small sized, chopped

Lemon- 1/2

Salt to taste

Turmeric powder (Haldi) -1/2 tsp.

Coriander leaves- 2 tbsp, finely chopped

Fresh Coconut grated- 2 tbsp

Mustard seed- 1 tsp

Cumin seeds/ jeera- 1 tsp

Urad dal- 1 tsp

Chana dal- 1 tsp

Peanuts- 1 tbsp

Curry leaves- few

Oil- 2 tbsp.

Preparation Method

  1. In a kadai take 2 tbsp oil.
  2. When oil becomes hot add 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 1 tsp chana dal, 1 tbsp peanuts and few curry leaves. Saute it on low flame till the peanuts are roasted.
  3. Then add ginger, garlic and green chillies. Saute it well
  4. Then add in the finely chopped onions. Saute till onions become transparent.
  5. Then add in all the vegetables-carrot, French beans, green peas, capsicum and saute it.
  6. Add, salt and ½ tsp. turmeric powder. Mix well.
  7. Finally, add 1 ½ cup of roasted vermicelli and mix it well for some time.
  8. Then add 1 ¾ cup water and stir it.
  9. Close the kadai with lid and allow the vermicelli to cook on low flame, till the water completely evaporates.
  10. Turn off the flame and add lemon juice. Mix well.
  11. Garnish with finely chopped coriander leaves and freshly grated coconut.
  12. Vermicelli / semiya upma is ready for serving.



  1. I have used roasted vermicelli. If using unroasted vermicelli, we need to first dry roast it uniformly on medium flame till it turns lightly golden in colour before making the upma. Otherwise the upma will become sticky.
  2. Adding coconut is completely optional.
  3. Cashewnuts can also be used.


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