Welcome back to Plate Full of Yum! Today, I’m excited to share one of my favorite breakfast recipes: Semiya Upma, also known as Vermicelli Upma. This incredibly easy dish comes together in minutes, making it perfect for busy mornings. In fact, this was our breakfast today and it was polished as quickly as it was made! The beauty of this dish lies in its simplicity and versatility, allowing you to customize it with your favorite vegetables and spices.
What is Semiya Upma?
Semiya Upma is a traditional South Indian breakfast dish. It’s light, flavorful, and nutritious, making it a staple in many households. Plus, it’s a great way to use up any leftover vegetables you have in your fridge.
The Magic of Roasted Vermicelli
One key to a perfect Semiya Upma is using roasted vermicelli. If you can’t find pre-roasted vermicelli, you can easily roast it yourself. Simply heat a dry skillet over medium heat and add the vermicelli. Stir constantly until it turns golden brown and gives off a beautiful aroma. This step not only prevents the vermicelli from becoming mushy when cooked but also adds a delightful flavor to the dish. Moreover, using freshly roasted vermicelli enhances the overall texture, making the dish even more enjoyable. Additionally, this easy step ensures your Semiya Upma has that perfect, non-sticky consistency.
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Semiya (Vermicelli) Upma Recipe
Semiya (Vermicelli) Upma is a quick and delicious South Indian breakfast dish made with roasted vermicelli, vegetables, and aromatic spices. This versatile dish comes together in minutes and is perfect for busy mornings. Enjoy the comforting flavors of this nutritious meal, perfect for the whole family.
Ingredients
- 1 tbsp ghee (or oil)
- 1/2 tsp mustard seeds
- 1 sprig of curry leaves
- 1 dried red chili (optional)
- 1/2 cup shallots, chopped
- 1 cup of finely diced vegetables (carrots, beans, peas) optional
- 1 inch ginger, grated
- 1 green chili (adjust according to your spice preference)
- 2 cups roasted semiya (vermicelli)
- 2 1/4 cups water
- Salt to taste
Instructions
- Heat the Ghee: In a pressure cooker, heat 1/2 tablespoon of ghee. Once hot, add the mustard seeds and let them splutter. Note: If you dont have a pressure cooker you can use a skillet. Follow the same steps until step 4 and jump to step 8.
- Add Aromatics: Add the dried red chili and curry leaves, sautéing until aromatic.
- Sauté Shallots and Spices: Add the chopped shallots, grated ginger, and green chili. Sauté until the shallots turn translucent.
- Add Vegetables: If using, add the diced vegetables and spread them in an even layer.
- Add Roasted Vermicelli: Spread the roasted vermicelli over the vegetable layer.
- Add Water and Salt: Dissolve the salt in 2 1/4 cups of water. Pour this over the vermicelli, ensuring it just covers the top.
- Cook: Cover the pressure cooker and cook for 2 whistles. Once the pressure settles, open the cooker and fluff up the vermicelli, mixing all the layers.
- Alternative Cooking Method: If you don’t have a pressure cooker, you can cook Semiya Upma in a skillet. Follow the same steps until adding water. After adding water and salt, bring it to a boil. Add the roasted vermicelli, cover, and cook until the vermicelli is tender and cooked through.
Semiya Upma is a quick, easy, and nutritious breakfast that will keep you energized throughout the morning. With its delightful blend of flavors and textures, it’s sure to become a favorite in your household. Try this recipe today and bring a taste of South India to your breakfast table!
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Happy cooking and enjoy your meal!