Vermicelli Upma (Semiya Upma)
Vermicelli/Semiya Upma is a traditional and popular South Indian breakfast made with vermicelli and vegetables.
Servings 2
Calories 164kcal
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 instantpot version)
- 1 tablespoon lemon juice
- 2 tablespoons coriander (cilantro) for garnish
- 2 tablespoons fresh grated coconut optional
Instructions
Instant Pot Method:
- If you are using unroasted vermicelli, dry roast the vermicelli in the instant pot itself until it turns light golden brown on Saute mode. I have used store-bought roasted bambino vermicelli for this recipe, so I did not roast.
- In SAUTE mode, Heat oil (or ghee). Add mustard seeds, jeera, urad dal, chana dal, and saute until dal changes into light golden brown.
- Then add green chilies, ginger, curry leaves, hing, and saute for a few seconds.
- Add chopped onion and saute until 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.
- Lastly, 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.
- Serve Vermicelli Upma with coconut chutney.
Stovetop Method
- Dry roast vermicelli in a pan on 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, and let them splutter.
- 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. Saute for a few seconds.
- Add chopped onion and cook until the onion becomes light brown.
- Add chopped mixed vegetables and saute for around 2 minutes till the veggies get soft & tender.
- Add turmeric and salt, and cook for another minute.
- Next, add 2 cups of water, and bring it to a boil. Check for the salt at this stage.
- Add the roasted vermicelli and mix well. Cover the lid and cook on a medium-low flame, until the water gets completely absorbed by the vermicelli.
- Squeeze fresh lime juice and garnish with coriander leaves and freshly grated coconut (if desired). Gently mix, and serve hot.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
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 lunchbox, 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 more healthy and crunchier.
- Quantity: You can double or triple the recipe with the same pressure cooking time.
Nutrition
Calories: 164kcal | Carbohydrates: 31.37g | Protein: 5.2g | Fat: 1.6g | Cholesterol: 0mg | Sodium: 91.2mg | Potassium: 158.5mg | Fiber: 2.7g | Sugar: 13g | Vitamin A: 350IU | Vitamin C: 8.3mg | Calcium: 60mg | Iron: 2mg