Vermicelli Upma/Semiya Upma


After the whole cooking episode, I did realise there isn’t any basic or simple recipes in my blog. Over a cup of tea partially dreaming and going through my own pictures, I made up my mind to do some simple basic post, that beginners would find it easy. At least for the ones who follow my bog and for those who have asked for simple recipes, I’m going to come with simple, yet authentic indian food recipes!




Vermicelli (Semiya) Upma is one of the staple breakfast or dinner dish in south India. Its either made with or without vegetables. This acts as the best way to clear up the leftover veggies. The vermicelli is pretty straight forward to cook, if additional care taken during the cooking process make its more presentable, non sticky and colourful or simply beautiful just the way I like it. My maternal aunty makes this upma the best. During every visit to my native place, secunderabad, we used to request her to make this for us, but she used to rub it off saying its very simple and made even more special breakfast. While I was on my holiday in India, when she visited my home I finally got an opportunity to see her cooking this upma. The little trick was to dry roast the vermicelli until they turn aromatic, this make the upma fluffy. For beginners this most simple recipe, give it a go! And mami this is for you!




Vermicelli Upma/Semiya Upma

Yield: 2 serving

Vermicelli Upma/Semiya Upma


  • Vermicelli - 150 grams
  • Mixed vegetable - 150 grams finely chopped (I used cabbage, carrot, beans and capsicum/green bell pepper)
  • Oil - 5 tbspn
  • Bay leaf - 1
  • cloves - 5
  • Cinnamon stick (1.5 inch) - 1
  • Black cardamon - 1 (optional)
  • Green cardamon - 2
  • Star anise - 1 (optional)
  • Green chilli - 2 slit (length wise)
  • Ginger garlic paste - 1 tbspn
  • Small size onion - 1 (finely chopped)
  • Fresh coriander - 1 tbspn (finely chopped)
  • Salt - according to taste
  • Water - 450 ml


  • In a non sticky pan, dry roast the vermicelli till it turn pale golden brown and aromatic. Remove it in a plate and keep aside.
  • In the same pan, warm the oil.
  • When oil gets warm, add cinnamon, cloves, black and green cardamon, star anise and bay leaves.
  • As the spices starts to sizzle, add in chopped onion and slit green chillies.
  • Sauté the onion until it is cooked and turns pale pink.
  • Now start to boil water simultaneously along with salt. Water should be salty.
  • Next add in roasted vermicelli and finely chopped vegetables.
  • Fry to 30 seconds.
  • Pour in boiling water. Cook for 3 -5 minutes on high heat, until 90% of water is evaporated.
  • At this point check for salt, if needed add more.
  • Turn off the heat and place the lid and let it be on the hot plate or stove for another 5 - 10 minutes (don't sir at this point.)
  • After 5 - 10 minutes garnish with freshly chopped coriander and serve hot!


You can finely chop the vegetable or shred the vegetable. If vegetable are coarsely chopped. In the cooking process after onions are cooked add first the vegetable let it cook for 2 minutes then add roasted vermicelli. Then continue with above mentioned cooking process.


  1. Anna Johnston says:

    I seriously considered licking the screen. Yum. Love vermicelli so much. Annnnnd… Love the simplicity of this dish. I know it’s only March, but my year is zooming, feeling the push of ‘fitting everything in’ and eating seems one of those things I’m skipping. Quick easy dishes I need. Thanks lovely one for sharing. I’m off to catch up on years of your life. :)

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