This Semiya Upma is a traditional South Indian breakfast. Made with vermicelli and vegetables, this upma is mildly spiced, and an easy one-pot recipe.
Upma is a favorite Indian breakfast. It can be made with rava, oats, or vermicelli. We love this easy semiya upma that can be made in the instant pot or on the stovetop.
Call it Vermicelli Upma or Semiya pulao or biryani, the preparation is the same. You can add less or more vegetables to your choice.
In North India, this dish is called Namkeen Seviyan, which translates to Savory or Salted Vermicelli.
This Semiya upma is a great choice for a quick and healthy breakfast. It is nutritious with the addition of all the wonderful veggies, and it is great to add to kids lunch boxes too.
Start with preparing the ingredients. I like to have the tadka or tempering ingredients ready before starting to cook. Chop the onions and grate the carrots and ginger.
I am using frozen green peas in this recipe. If you are using fresh green peas, then parboil them before using in this recipe.
- Start with the tempering - Heat ghee or oil to the pan. Then add the chana dal, urad dal, cumin and mustard seeds. Then add the cashews.
- Add the curry leaves and green chili pepper. Then the chopped onions and grated ginger.
- Saute the onions for a couple of minutes, then add the grated carrots and green peas.
- I used carrots and peas in this recipe, but you can vary with the veggies of your choice. Some options are - bell peppers, corn, edamame, green beans. You can also add lightly sauteed tofu or paneer to increase the protein in this recipe.
- Then add the vermicelli, salt and water. Cook covered for about 10 minutes until all the water is absorbed, while stirring frequently
The vermicelli to water ratio for stovetop is 1 cup vermicelli to 1.5 cups water.
Once the water is absorbed, let the upma rest for few minutes. Then open the lid and add the lime juice and gently stir. Garnish with cilantro leaves and serve.