This Vermicelli Upma (or Seviyan Upma), is a traditional and popular South Indian breakfast recipe made with vermicelli (semiyan), vegetables, and spices. It's an easy, one-pot healthy dish that can be made on the stovetop or Instant Pot in under 20 minutes.
Upma is one of the most loved and popular Indian breakfasts. It can be made with rava, semiya, broken wheat, millets, and oats.
Today, I am sharing an upma recipe made from semiya/vermicelli. Vermicelli is known by various local names in India. It is known as Shavige in Kannada, Semiya, or Sevalu In Telugu, and Seviyan in North India. Another popular dish that is often made using vermicelli is vermicelli kheer.
This Vermicelli Upma is a Kid-friendly recipe. It can be served for breakfast or packed in the lunch box for both kids and adults.
Kids love it because they often mistake it for pasta or noodles. Vermicelli can be made from either rice or wheat. I usually use wheat vermicelli from brands like Bambino or MTR Brand.
You can make many variations of upma by replacing vermicelli (semiya) with other ingredients like bread upma, rava upma, broken wheat/dalia upma, quinoa upma, cauliflower rice upma, and oats upma.
Below, I am sharing how to make Vermicelli Upma in both a stovetop pot and an Instant Pot pressure cooker.
Jump to:
- Which Vermicelli can I use for this recipe?
- Semiya Upma Recipe Ingredients
- How to Make Vermicelli/Semiya Upma
- How to Make Vermicelli Upma in Instant Pot
- How to Serve Vegetable Semiya Upma?
- Storage Instructions
- Tips & Variations
- Frequently Asked Questions
- More Indian Breakfast Recipes
- Vermicelli Upma (Semiya Upma)
Which Vermicelli can I use for this recipe?
There's a wide variety of vermicelli available in the market, including options made from rice, semolina, and wheat flour.
I have used Indian vermicelli made from wheat flour, which is roasted and readily available in Indian grocery stores or on Amazon. This type of vermicelli is also used to make vermicelli kheer.
Semiya Upma Recipe Ingredients
First, let's gather all the ingredients required for making the vegetable semiya upma.
- Vermicelli: I used the roasted vermicelli variety, which is available at any Indian grocery store. If you can't find the pre-roasted one, you can easily roast it at home.
- Mustard seeds, cumin, urad dal, and chana dal: are part of any South Indian tempering. You can increase the quantity if you desire.
- Green chilies: I used Indian green chilies.
- Ginger: Use fresh minced or grated ginger.
- Curry Leaves: are added for flavoring, so dont skip them.
- Vegetables: I have used onions, carrots, capsicum, sweet corn, and peas. You can also substitute other vegetables such as broccoli and potato.
- Turmeric Powder: Optional. It's added for the color and its health benefits.
- Lemon juice: Use freshly squeezed lemon or lime juice for the best flavor.
How to Make Vermicelli/Semiya Upma
Dry roast 1 cup of vermicelli in a pan over medium-low flame until it turns light golden brown. I have used store-bought roasted Bambino vermicelli for this recipe.
Heat 2 tablespoons oil in a Kadai, add ½ teaspoon mustard seeds, ½ teaspoon jeera seeds. Allow them to crackle.
Add ½ teaspoon urad dal, 1 teaspoon chana dal (optional), and 6-8 cashew nuts. Saute until the dal turns to light golden color.
Next, add 2 green chilies (finely chopped), 1 teaspoon minced ginger, 1 stalk of curry leaves, and 1 pinch of hing (asafoetida). Saute for a few seconds until aromatic.
Add 1 small onion (chopped) and cook until the onion becomes light brown.
Next, add 1 cup chopped mixed vegetables (carrot, beans, peas, capsicum, sweet corn) and sauté for around 2 minutes until the veggies become soft and tender.
Add ¼ teaspoon turmeric and salt, and cook for another minute.
Next, add 2 cups of water and bring it to a boil. Check for salt at this stage and adjust seasoning if needed.
Add 1 cup of roasted vermicelli to the kadai and mix well. Cover and cook over medium-low heat until the vermicelli absorbs all the water completely.
Squeeze 1 tablespoon of fresh lime juice, garnish with 2 tablespoons coriander leaves, and 2 tablespoons of freshly grated coconut if desired. Gently mix and serve hot.
How to Make Vermicelli Upma in Instant Pot
If using unroasted vermicelli, dry roast it in the Instant Pot on Saute mode until it turns light golden brown. I used store-bought roasted Bambino vermicelli for this recipe, so I skipped the roasting step.
To begin with the Instant Pot, press SAUTE mode and heat 2 tablespoons oil or ghee. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds (jeera), ½ teaspoon urad dal, and 1 teaspoon chana dal. Saute until the dals turn light golden brown.
Then add 2 green chilies (finely chopped), 1 teaspoon minced ginger, 1 stalk curry leaves, 1 pinch of hing, and saute for a few seconds.
Add 1 small chopped onion and saute until the onion becomes light brown.
Add 1 cup of mixed vegetables, saute for 1-2 minutes, and then add 1 cup of roasted vermicelli, ¼ teaspoon turmeric powder, salt, and 1 ¼ cups of water. Mix well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.
When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
Finally, remove the steel insert from the Instant Pot. Add 1 tablespoon of fresh lemon juice and garnish with 2 tablespoons of fresh coriander leaves and 2 tablespoons freshly grated coconut, if desired. Gently fluff the vermicelli with a fork before serving.
Vermicelli upma is ready to be served.
How to Serve Vegetable Semiya Upma?
Serve semiya upma hot for breakfast or as a snack, accompanied by peanut chutney powder, coconut chutney, and masala chai, or filter coffee.
Storage Instructions
- Refrigerator: Semiya upma is best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but I do not recommend freezing it.
- Reheat: Reheat it in the microwave or stovetop skillet till warm.
Tips & Variations
- Use Roasted Vermicelli: Always use roasted vermicelli, raw vermicelli will make the upma mushy.
- Other Vegetables: You can use vegetables of your choice like broccoli, mushroom, and potato.
- Kids: For kids school lunch box, you can replace oil with ghee, which makes it a healthier choice. Also, you can reduce the number of green chilies.
- Nuts: You can also add roasted peanuts (groundnuts) or cashews to make it healthier and crunchier.
- Water: use the right amount of water to achieve the desired texture and consistency.
- Quantity: You can double or triple the recipe with the same pressure cooking time.
Frequently Asked Questions
If you have unroasted vermicelli or seviyan in your pantry, you need to roast it in a little oil for 3-4 minutes or until it gets light brown.
I used store-bought roasted Bambino Vermicelli to make this seviyan upma, but you can use any other brand, too.
Yes vermicelli upma is vegan.
I have used Asafoetida. To make it gluten-free, use gluten-free asafoetida or skip it.
More Indian Breakfast Recipes
Vermicelli Upma (Semiya Upma)
Equipment
Ingredients
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon jeera (cumin) seeds
- ½ teaspoon spilt urad dal
- 1 teaspoon chana dal (optional)
- 6-8 cashews optional
- 2 green chillies finely chopped
- 1 teaspoon ginger minced
- 1 stalk curry leaves
- 1 pinch hing (asafetida) skip for gluten-free
- 1 small onion finely chopped
- 1 cup mix veggies (carrot, beans, peas, capsicum, sweet corn)
- 1 cup Bambino vermicelli (semiya) roasted
- ¼ teaspoon turmeric powder (haldi) optional
- salt to taste
- 2 cups water (1 ¼ cups of water for instant pot version)
- 1 tablespoon lemon juice
- 2 tablespoons coriander (cilantro) for garnish
- 2 tablespoons fresh grated coconut optional
Instructions
Stovetop Method
- Dry roast the vermicelli in a pan over medium-low flame until it turns light golden brown. I have used roasted Bambino vermicelli for this recipe.
- Heat oil in a Kadai, add mustard seeds, jeera seeds. Allow them to crackle.
- Add urad dal, chana dal, and cashew nuts. Saute until the dal turns to light golden color.
- Next, add green chilies, ginger, curry leaves, and hing (asafoetida). Saute for a few seconds until aromatic.
- Add chopped onion and cook until the onion becomes light brown.
- Next, add the chopped mixed vegetables and sauté for around 2 minutes until the veggies become soft and tender.
- Add turmeric and salt, and cook for another minute.
- Next, add 2 cups of water and bring it to a boil. Check for salt at this stage and adjust seasoning if needed.
- Add the roasted vermicelli to the kadai and mix well. Cover and cook over medium-low heat until the vermicelli absorbs all the water completely.
- Squeeze fresh lime juice over the vermicelli upma, garnish with coriander leaves, and freshly grated coconut if desired. Gently mix and serve hot.
Instant Pot Method
- If using unroasted vermicelli, dry roast it in the Instant Pot on Saute mode until it turns light golden brown. I used store-bought roasted Bambino vermicelli for this recipe, so I skipped the roasting step.
- To begin with the Instant Pot, press SAUTE mode and heat oil or ghee. Add mustard seeds, cumin seeds (jeera), urad dal, and chana dal. Saute until the dals turn light golden brown.
- Then add green chilies, ginger, curry leaves, hing, and saute for a few seconds.
- Add chopped onion and saute until the onion becomes light brown.
- Add mixed vegetables, saute for 1-2 minutes, and then add roasted vermicelli, turmeric powder, salt, and water. Mix well.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.
- When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
- Finally, remove the steel insert from the Instant Pot. Squeeze some lemon juice and garnish with fresh coriander leaves and freshly grated coconut, if desired. Gently fluff the vermicelli with a fork before serving.
Video
Notes
- Use Roasted Vermicelli: Always use roasted vermicelli, raw vermicelli will make the upma mushy.
- Other Vegetables: You can use vegetables of your choice like broccoli, mushroom, and potato.
- Kids: For kids school lunch box, you can replace oil with ghee, which makes it a healthier choice. Also, you can reduce the number of green chilies.
- Nuts: You can also add roasted peanuts (groundnuts) or cashews to make it healthier and crunchier.
- Quantity: You can double or triple the recipe with the same pressure cooking time.
- Water: use the right amount of water to achieve the desired texture and consistency.
Nutrition
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Ramya
Tried this for breakfast, came out really good and very quick. Will make this often. Thanks so much for the recipe ?
bhavana
Thanks ramya for letting me know ,glad it helped you.