Semiya Upma

September 2, 2015

Semiya-upma© Copyrighted photograph

Semiya Upma is an easy to make Quick Indian Breakfast Recipe. Semiya Upma is prepared from vermicelli. So whenever I feel lazy I prefer making Semiya Upma. To be very honest with you, I have learn’t this recipe from my husband. 🙂

I never thought that we can make a regular dishes with Semiya. I always used to make sweet dishes out of it. So this recipe was new to me and I like it very much.

Semiya Upma

Semiya Upma

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Course: Breakfast
Cuisine: Indian
Servings: 2
Author: Puja

Ingredients

  • 1 cup Semiya
  • 2 green chillies
  • 2 medium size onion thinly sliced
  • 1 tsp mustard
  • A few curry leaves
  • A pinch of turmeric
  • 3 tsp of Oil for frying

Instructions

  • Add 1 tsp of oil in a pan and roast the vermicelli until it is light golden colour in color.
  • Add 2 tsp of oil into a pan and add the mustard and curry leaves.
  • When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
  • Now add 2 cups of water, salt to taste, a pinch of turmeric and cover the pan with a lid.
  • When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.

Alternate method:

  • Add 2 tsp of oil in a pan and add mustard and curry leaves into it.
  • When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
  • At the same time boil some water in a bowl and put the semiya into it and cover it with a lid. Ensure that you turn off the stove after the water is boiled.
  • After about 3 minutes drain the water completely from the bowl. Use a mesh if possible.
  • Add a teaspoon of oil into the boiled semiya.
  • Once the onion is fried till brown, just add the boiled semiya and mix it well ensuring that you do not break the semiya into small pieces.
  • Garnish with coriander leaves and serve hot.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

Method:

1. Add 1 tsp of oil in a pan and roast the vermicelli until it is light golden colour in color.
2. Add 2 tsp of oil into a pan and add the mustard and curry leaves.
3. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
4. Now add 2 cups of water, salt to taste, a pinch of turmeric and cover the pan with a lid.
5. When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.

Alternate method:

1. Add 2 tsp of oil in a pan and add mustard and curry leaves into it.
2. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
3. At the same time boil some water in a bowl and put the semiya into it and cover it with a lid. Ensure that you turn off the stove after the water is boiled.
4. After about 3 minutes drain the water completely from the bowl. Use a mesh if possible.
5. Add a teaspoon of oil into the boiled semiya.
6. Once the onion is fried till brown, just add the boiled semiya and mix it well ensuring that you do not break the semiya into small pieces.
7. Garnish with coriander leaves and serve hot.

Please do take a little time to comment on the recipes, as your feedback means a lot to me. And don’t forget to share the recipes on your favorite social networks.

UPDATE: We have now added our Podcast to this post. You can now download and listen to the podcast.

Puja


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

  • Hi. This is very important. To whoever this blog belongs to, please take a note of it, this is a request. On your heading you have mentioned ”
    The Tastes of India – Mouth-watering recipes from the bowels of India” – Please correct the word “Bowels” and make it “Bowls” (i guess it means bowls”. Having the word Bowel displayed gives a very wrong meaning to this recipes page. Please check the meaning of ‘bowels” on google if you don’t believe me, it changes the meaning of what u have displayed and does not look good.

    • Hi,
      Whosoever you are you should have mentioned your name at least, if not the correct email.
      Thanks for your feedback. I liked your suggestion and the usage of the term, “BOWLS”, hence have changed the punchline. Having said that I would also like to explain to you the meaning of “Bowel” as per dictionaries on Google –

      Bowels The interior of something:
      bowels
      plural noundepths, hold, middle, inside, deep, interior, core, belly, midst, remotest part, deepest part, furthest part, innermost part

      I hope that clears the meaning of the term. Our objective was to portray the fact that these recipes are uncommon and from the innermost parts of India

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