Vermicelli Upma Recipe

5 from 3 votes

Vermicelli Upma is a delicious Indian breakfast recipe. Learn to make vegetarian semiya upma in a few simple steps.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 542kcal

Add 4 cups of water and a teaspoon of salt in a large saucepan. Turn on the gas stove.
Once the water starts boiling, add vermicelli. Stir and cook for 10 minutes or until softened.
Transfer to a metal colander. Drain all the water. Rinse vermicelli nicely with cold or running water. Drizzle a teaspoon of oil and mix. Set aside till required.

Heat oil in a kadhai or pan. Add mustard seeds. Allow them to crackle.
Add urad dal and fry for few seconds or till turn light golden in colour.
Next, add the peanut and fry for a minute.
Now add the curry leaves and onion. Fry till onion turn light golden in colour.
Add mix vegetable, salt, spices and stir to combine. Cover and cook till the vegetables are tender.
Once vegetables are cooked, add boiled vermicelli and gently mix all the ingredients together.
Drizzle lemon juice and sprinkle fresh coriander leaves. Mix nicely.
Serve Vermicelli Upma with green chutney and a hot cup of tea.

Add vermicelli in the water only when it is a roaring boil. Do not add vermicelli before that stage.
Vermicelli or semiya does not take too long to get cooked. So while boiling keep checking them for doneness. Usually, vermicelli does not take more than 10 minutes to get perfectly boiled.
To make a vegan vermicelli upma, use refined oil or coconut oil instead of ghee.
You can store semiya upma for 2 - 3 days in an airtight container in the refrigerator. Reheat it in a microwave or a frying pan.