Semiya Upma also called as Vermicelli Upma is a finger-licking delicious breakfast dish. This is an ideal breakfast item for the whole family because it is loved by kids too due to its “noodle-like” texture. The vermicelli we use is made from Sooji (Semolina) which makes this a healthy food when cooked with a variety of vegetables.
- Semiya – 2 cups
- Onions finely chopped – 3/4 cup
- Tomatoes finely chopped – 1/2 cup
- Boiled peas – 1/4 cup
- Carrots finely chopped – 1/4 cup
- Potatoes finely chopped – 1/4 cup
- Green chilly – 1
- Coriander leaves(chopped) – few pieces for garnishing
- Mustard Seeds – 1/4 teaspoon
- Black Pepper Powder – 1/4 teaspoon
- Salt to taste
- Oil – 2 tablespoons
Servings: 4 persons
Preparation Time: 10 mins.
Cooking time : 10-15 mins.
In a large vessel, add around 6 cups of water and boil it. Once water starts boiling, add Semiya and shake the vessel a bit. Add salt as per the quantity of Semiya and few drops of oil.
Semiya gets cooked very fast (in about a minute or so) hence, keep a constant eye and stop the cooking process once Semiya is soft. Drain out all the water well and run some cold water through Semiya using a sieve to prevent sticking.
In a pan, add oil and once oil is hot, season with mustard seeds.
Add onions and green chilly slit length – wise when mustard seeds begin to splutter and cook till onions become slightly brown.
Then add potatoes, carrots and salt, and cook on low flame covered till they turn soft. Stir in between as required. (Be careful while adding salt. It should be added as per quantity of the vegetables only because already some salt has been added while cooking Semiya).
Now add peas and tomatoes, and cook for a minute.
Add semiya and mix well gently.
Switch off the stove. Sprinkle black pepper powder and garnish with coriander leaves.
Semiya Upma is ready. Serve hot with tomato ketchup.