Vermicelli upma or semiya upma is a flavourful, satisfying South Indian breakfast dish made with roasted semolina noodles, aromatic spices and crunchy nuts. This semiya upma recipe shares similarities with noodle-based dishes found in global recipes—experimenting with different vegetables or spice blends can give this traditional dish a fresh, international twist while keeping its essence intact.
Heat 1 tbsp oil or ghee in a kadai or wok. Add the vermicelli and roast on medium heat, stirring constantly, until it turns light golden brown and smells nutty. Transfer to a plate.
Description - Step 2
Cook The Vermicelli
In a large pot, bring 1 1/2 cups water to a boil. Add the roasted vermicelli and 1/2 tsp salt. Cook on medium heat for 4-5 minutes until the vermicelli is soft but not mushy. Drain any excess water. Set aside.
Description - Step 3
Temper The Spices
In the same kadai, heat the remaining 1 tablespoon of oil. Add the mustard seeds and let them splutter. Then, referring to the ingredients list, add the cumin seeds, chana dal, urad dal, asafoetida, curry leaves, and peanuts. Sauté everything together until the dals turn golden and aromatic.
Description - Step 4
Sauté Onions And Vegetables
Add chopped ginger, green chilli and onions. Sauté until the onions turn translucent. If using vegetables, add them now and cook until tender but still crunchy.
Description - Step 5
Mix And Serve
Add the cooked vermicelli to the kadai. Gently toss everything together until well combined. Garnish with coriander leaves and grated coconut. Serve hot with a squeeze of lemon juice.
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South Indian
Easy
Brunch
