May 11, 2015

Vermicelli Upma Recipe / Semiya (Sevia) Upma Recipe

Semiya / Sevia / Vermicelli Upma is our staple. We make it atleast once in a week for breakfast. This is our go to recipe, since it needs just few spices and ingredients. It is a basic recipe, sometimes we add veggies in them, i have quite a few variation of this upma in my blog. Make sure you check them all.

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 5 mins

Cooking Time : 15 mins
Resting Time : 10 mins
Serves : 2


Oil or Ghee - 1 tsp + 1 tblspn

Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Curry leaves - 1 sprig
Dry Red Chillies - 2
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Onion - 1 medium size chopped finely
Green Chillies - 2 chopped finely
Semiya / Vermicelli - 1 cup
Water - 2 cup
Coconut - 1/2 cup grated
Coriander Leaves - 3 tblspn chopped
Salt to taste


Heat 1 tsp oil or ghee in a nonstick pan, add in the semiya and roast them lightly. Remove them to a bowl.

Heat 1 tblspn more oil or ghee in the same pan, add in mustard, cumin, urad dal, curry leaves, chillies and asafoetida. Saute them for a min.

Add in onions, green chilli and saute them for a min.

Now add in water, salt and bring it to boil.

Add in semiya and mix well. Simmer the flame and cook covered on low heat for 8 to 10 mins.

Now turn off the heat and add in coconut and coriander leaves. 

Toss gently using a fork.

Cover with a lid and leave for 10 mins more.

Now serve.

Take all your ingredients

Heat a tsp of oil or ghee in a pan

add in semiya

roast them for 2 to 3 mins

remove them to a bowl

Add some more oil or ghee in the pan, add in mustard,
cumin and urad dal

saute them for a min

add in curry leaves

add in red chillies

and some asafoetida

saute them for a min or so

add in onions and green chillies

season with some salt

toss well

add in water

bring it to a boil

add in semiya

mix well

cover with a lid and simmer 

now it is done

Take it off the heat and add in coconut

add in coriander leaves

toss well

cover  with a lid and let it rest for 10 mins, so it cools
a little and the semiya stays fluffy



  1. Tasty vermicelli upma, love it any time, yours look very tempting. Btw, the non stick is too good, can I know the brand please?

  2. My all time favourite.. I can eat this given at any time of the day.

    Love your blog Aarti and awesome recipes. Have tried some, yet to try some. Would be more frequent and impromptu with comments henceforth when i try..:)

    Keep up the great work

  3. Hi Aarthi,
    I am looking for a masala rava upma recipe. If you could post that it would be helpful for me.

    Thanks in advance

  4. Hi aarthi.. Every time I made this its gets sticky.. Did i made any mistake in procedure?

  5. @Anonymousu must have added too much water or you didn't roast the semiya properly

  6. Whats this vermicelli made with initialy?

  7. Hi aarthi,
    Pls post masala upma recipe. I m waiting 4 it


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