Semiya Upma(Vermicelli Upma)

Ever open the fridge at 8 am and wonder how you’ll feed everyone and get out the door on time?

That’s where Semiya Upma (Vermicelli Upma) saves the day. It’s fast, forgiving, and tastes like a warm hug, light, savory, and perfectly adaptable to whatever veg you have on hand.

It’s one of those recipes you can throw together any morning and feel proud of. Try it once and you’ll find yourself making it again and again.

Go ahead — give it a whirl and I promise it will become a favorite.

What this dish is

Semiya Upma is a South Indian tiffin classic made from roasted vermicelli (semiya), tempered spices, curry leaves and vegetables.

Unlike heavy breakfasts, it’s light but filling, so it’s ideal for mornings, tiffin boxes, or a quick dinner. The roasted semiya gives a pleasant nutty note and the tempering brings the aroma that makes it irresistible.

Ingredients breakdown — what each one brings

Vermicelli / Semiya: the base; roast it for aroma and to avoid mushiness.
Chana dal & mustard seeds: classic South-Indian tempering that adds crunch and a toasty depth.
Cashews: buttery bite and protein; optional but delightful.
Ginger & green chilies: freshness and gentle heat.
Curry leaves: fragrance — don’t skip.
Onion & mixed vegetables (carrot, beans, peas): texture, color, and nutrition.
Ghee + a bit of oil: ghee adds that hotel-style richness; oil keeps it light.
Salt & water ratio: key for fluffiness — 1.5 cups water for 1 cup semiya works well here.

Vegan Swap 🌿: Swap ghee for neutral oil (sunflower or peanut)

How the cooking flows

First, roast the vermicelli in a little ghee until it turns slightly golden — this prevents sogginess and adds a nutty aroma. Set it aside. Then heat oil and a bit more ghee in the same pan for flavor; add chana dal and mustard seeds so they pop and give that classic temple-tiffin crunch. Toss in cashews to toast, then aromatics — ginger, slit green chilies and curry leaves — and let the onion sweat until translucent. Add your chopped vegetables and sauté briefly so they stay slightly crisp.

Bring measured water to a boil in the pan, season it, then add the roasted semiya back in, cover and cook on low until the water is absorbed. Finish by fluffing gently with a fork, stir in chopped coriander and a small knob of ghee if you like extra shine. The goal is a light, non-sticky bowl of upma with distinct grains, crunchy cashews, and bright herbs.

Pro Tip 💡: If you want perfectly separate grains, roast the semiya longer on medium heat until the strands are just toasted — not brown. Also, always use hot/boiling water when adding to semiya; cold water can make it gluey.

https://www.youtube.com/watch?v=1fMBadheAvQ

Why you should make this

Fast to make — from stovetop to plate in ~15 minutes once veggies are prepped.
Balanced — carbs from vermicelli, fiber from veggies, and protein if you add peas/cashews or a side of yogurt.
Kid-friendly — soft, mild flavors and easy to pack in a lunchbox.
Flexible — works with leftover veggies, different oils/seasonings, or as a gluten-free version if you pick rice vermicelli.

What goes along with semiya upma

Coconut chutney or mint chutney for freshness.
A dollop of plain yogurt or a side of spiced curd for protein and cool contrast.
Masala omelette or spicy chutney if you want more punch.

How to serve

Serve hot, garnished with coriander and a squeeze of lemon if you like brightness. Plate it with chutney on the side, and if you’re serving for kids, sprinkle a few nuts or serve with a small banana for a balanced breakfast.

Packing for tiffin or travel

Cool slightly before packing to avoid soggy condensation.
Pack in an insulated tiffin or microwave-safe container. Reheat briefly (1–2 min) on medium; add a teaspoon of water if it seems dry.
Add chutney to a small separate container to keep flavors fresh.

Party / bulk prep tips

Double the roasted semiya and veggies separately; combine and reheat quickly with a splash of water before serving.
Keep the roasted nuts separate and fold them in just before serving for maximum crunch.
For big crowds, make semiya in a wide, heavy-bottomed pan so you can toss evenly without breaking the strands.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, South Indian

Courses: Breakfast, Dinner, Main Course

Difficulty: Beginner

Servings: 2

Calories: 482

Best Season: Suitable throughout the year

Dietary: High-Fiber, Vegetarian

Description

This semiya upma, also known as vermicelli upma, is a quick and wholesome South Indian breakfast. Made with roasted vermicelli, crunchy cashews, fresh vegetables, and simple spices, it comes together in just minutes and makes a comforting start to the day. Light, fluffy, and packed with flavor, it’s perfect for busy mornings, tiffin boxes, or even a light dinner. Once you try it, this one-pot dish will become a regular in your kitchen.

Ingredients

1 cup vermicelli (unroasted)
1 tsp chana dal (split chickpea lentils)
1 tsp mustard seeds
10 cashew nuts (halved)
1 tsp ginger (finely chopped)
2 green chillies (slit)
8 curry leaves (fresh)
1 onion (finely chopped)
1 carrot (chopped)
1/4 cup green peas (fresh or frozen)
1/4 cup beans (chopped)
1 tsp salt (or to taste)
1 1/2 cup water
2 tbsp coriander leaves (chopped)
2 tbsp ghee (divided)
1 tbsp oil

Instructions

Prep Work

1
Chop vegetables
Chop the onion, carrot and beans into bite-sized pieces and set aside.
2
Slit chillies & chop gingerSlit the green chillies lengthwise and finely chop the ginger.
3
Prepare cashewsBreak or chop half the cashew nuts so they fry evenly.
4
Wash peas & beansRinse the peas and beans if they’re fresh; drain and set aside.
5
Chop corianderRoughly chop coriander leaves and set aside for garnish.

Method

6
Roast vermicelli
Roast the vermicelli in a little ghee until it turns slightly golden, then transfer it to a plate and keep aside.
7
Heat oil and gheeIn the same pan, add a little oil and ghee for flavor, and heat until shimmering.
8
Temper seeds & fry cashewsOnce hot, add chana dal, mustard seeds and cashews and fry until they’re golden and fragrant.
9
Sauté aromaticsAdd the chopped ginger, slit green chillies, curry leaves and chopped onion; sauté until the onion softens.
10
Add vegetablesAdd the chopped carrot, beans and green peas; mix well and add salt, stirring to combine.
11
Boil water & simmerPour the measured water in and bring to a boil; close with a lid and let it simmer for 5 minutes.
12
Finish with semiyaAdd the roasted vermicelli to the pan, stir on low flame until the semiya is soft and fluffy, then finish with chopped coriander and ghee it's ready to serve hot.