This semiya upma recipe gives you fluffy, non-sticky vermicelli cooked in ghee. Includes crunchy cashews and mixed vegetables, and is ready in 35 minutes. Pairs perfectly with coconut chutney, boiled eggs, or just ketchup straight from the bottle.
Let's be real, nailing the perfect Semiya Upma can be a struggle. I've had my fair share of clumpy batches, and I was almost ready to throw in the towel. But then, Mom came to the rescue with some game-changing tips shared on our family WhatsApp group. It turns out, the key lies in the cooking method and getting that elusive water-to-semiya ratio just right!
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Key Ingredients
For the full quantities, check the recipe card below. Here's what to know before you start:
- Vermicelli: Use durum wheat vermicelli brands like Barilla or Emirati macaroni. This recipe is not tested for rice sevai; those behave differently, and the water ratio won't hold. In a pinch, broken angel hair pasta works.
- Ghee: If you prefer a non-dairy option or are out of ghee, you can use vegetable oil or coconut oil.
- Cashews: Split them so they toast faster and nestle into the upma better. Peanuts work too, or leave them out entirely.
- Mixed veggies: I mostly use carrots and green peas. Feel free to mix and match your veggies based on what's in your fridge. Bell peppers, peas, and corn can be great additions. Keep them small, so they cook in time with everything else.
See recipe card for quantities.
Semiya Upma Water Ratio
1 cup of vermicelli : 1½ cups of water. That's it.
For every 1 cup of vermicelli (durum), you need 1½ cups of water.
Mom's real tip wasn't just the ratio; it was when to add the vermicelli. Adding it too early is what causes the clumping.
Alright, let's get into making some lip-smacking Semiya Upma for a delicious breakfast that's easier than you might think. Here's how to whip it up to perfection:
How to Make Semiya Upma
Use a wok or kadai, not necessarily non-stick. But for beginners, that would help.
Roast the Vermicelli: Heat a tablespoon of ghee in a large kadai over medium heat. Add the vermicelli and stir constantly until it turns light golden brown. Transfer to a plate and set aside. This step is non-negotiable for fluffy, separate strands.
Sauté the Aromatics: In the same pan, heat more ghee. Add mustard seeds and let them splutter. Next, add cashews and sauté until they turn golden. Add curry leaves, ginger, and green chillies and stir for 30 seconds. (The image shows chana dal, which, these days, I skip and add more cashews)
Add Mixed Veggies: Next, add the onions and mixed veggies with a sprinkle of salt and saute on high until they begin to soften.
Season with Spices: Reduce the heat, mix in the turmeric and red chilli powder and stir well to coat the veggies evenly.
Add water and bring to a full boil. Pour in the measured water and bring it to a rolling boil on medium heat. Taste for salt here, as this is your last easy chance to adjust it.
Add the roasted vermicelli. Gently tip it in a little at a time while stirring. Add the coriander leaves and lime juice. Let it come back to a boil, then cook uncovered on medium-high, stirring occasionally, until most of the water is absorbed.
Hint: A silicone spatula makes stirring the semi-cooked vermicelli much easier and keeps it from breaking up.
Cover and rest. Reduce to the lowest flame, cover, and cook for 5-8 minutes. Switch off the heat and keep covered for another 5-8 minutes. This resting step is what makes the difference between sticky and fluffy.
Fluff and serve with coconut chutney, yoghurt-onion raita, boiled eggs, or ketchup. I go raita and eggs. F goes with ketchup and eggs. There's no wrong answer.
Equipment
- Large Kadai or Skillet: You'll need a wide, shallow pan or skillet to cook the vermicelli and vegetables. Beginners can use a non-stick pan, which works well.
- Stirring Utensil: A wooden spoon for sautéing the ingredients and a rubber spatula for stirring the upma in the last few minutes of cooking.
- Lid or Cover: A lid for the pan is essential to cover and simmer the upma, allowing it to cook evenly.
Storage
Transfer the leftover semiya upma to an airtight container and store it in the refrigerator for up to 2-3 days.
Semiya Upma Recipe Questions, Answered
How to reheat semiya upma?
To reheat, you can use a microwave or stovetop. Microwave it in short intervals, stirring in between until it's heated through. On the stovetop, I prefer reheating in a covered pan with a splash of water.
How to make vermicelli upma without sticking?
Three things: roast the vermicelli in ghee before cooking, use the correct water ratio (1 cup semiya to 1½ cups water), and add the vermicelli only after the water reaches a full boil. Stir minimally after that.
What if I accidentally added too much water?
I understand, as it can happen to anyone. Don't panic. I would crank up the heat and boil it open until most of the water is evaporated. Stir occasionally until it reaches the desired consistency. Then switch off and keep covered for the remaining time. This may help to salvage the semiya upma from being overcooked.
More Vermicelli Recipes
If you're working through a packet of semiya, try Sheer Khurma, Lebanese Vermicelli Rice, or Balaleet!
Though I grew up having my mom's semiya upma with lots of cashew nuts, I love the Keema semiya that my mom's friend used to make for Eid-ul-Adha breakfast. I hope to recreate and share the recipe. But for now, this vegetarian semiya upma will do, which surprisingly F prefers to have over my popular Rava upma. 😏
More Breakfast Recipes
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📖 Recipe Card
Semiya Upma | Vermicelli Upma
Equipment
- 1 kadai
- 1 rubber spatula, (silicone)
Ingredients
- 2 cups vermicelli, roasted
- 2 tablespoons ghee, divided
- 1 ½ teaspoon mustard seeds
- 8 whole cashews, split
- 1 sprig of curry leaves
- 1 inch ginger, grated
- 5 green chillies, chopped finely
- 1 large red onion, chopped
- 1 cup mixed chopped veggies, carrot, boiled or frozen peas, and/or beans
- ¾ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 3 cups water
- salt to taste
- Juice of half a lime
- Fresh coriander leaves, chopped
Instructions
- Heat a tablespoon of ghee in a large kadai and roast the vermicelli on a low to medium flame until lightly golden. Make sure to keep stirring so that they roast evenly. Transfer the roasted vermicelli onto a plate, then put the kadai back on the stove.2 cups vermicelli roasted1 tablespoon ghee divided
- Add more ghee and splutter the mustard seeds. Then add curry leaves, cashews, ginger, and green chillies. Sauté this until the cashews turn golden.1 ½ teaspoon mustard seeds8 whole cashews split1 sprig of curry leaves1 inch ginger grated5 green chillies chopped finely1 tablespoon ghee divided
- Add the onions and mixed veggies, season with salt and saute on high until the onions turn translucent and the veggies soften.1 large red onion chopped1 cup mixed chopped veggies carrot, boiled or frozen peas, and/or beanssalt to taste
- Reduce the heat, add turmeric and red chilli powder, and saute for a minute or two.¾ teaspoon turmeric powder1 teaspoon red chilli powder
- Add water and bring to a full boil on medium flame so the veggies are cooked. Taste and add salt if required.3 cups water
- Gently add the roasted vermicelli a little at a time while stirring constantly. Stir in the coriander leaves and lime juice. This is the only time you can fix the salt.Juice of half a limeFresh coriander leaves chopped
- Bring to a boil, cook on medium to high heat until most of the water is absorbed. Stir to bring the bottom to the top.
- Reduce the flame to the lowest, cover and cook for 5 to 8 minutes. Switch off and keep covered for 5 to 8 mins.
- Open, fluff and serve semiya upma with coconut chutney or boiled eggs, or yoghurt-onion raita
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