Sevai Upma Recipe | Semiya Upma Recipe | Vermicelli Upma Recipe

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Sevai upma also called semiya upma or vermicelli upma is a variation of the popular Rava Upma.

This is an easy and quick breakfast recipe that comes together in just around 20 minutes.

This is a vegetarian, beginner-friendly delicious recipe.

About Sevai Upma (Semiya Upma)

Sevai upma is a popular South Indian breakfast dish made with sevai also called semiya in South India.

Roasted sevai is cooked with onions, lentils, nuts and herbs. This delicious variant has a unique flavour and texture, unlike the traditional rava upma.

This upma can be had for breakfast, light dinner as well as can be packed for tiffin box.

At home, when preparing for breakfast we usually avoid adding any vegetables, but if making for dinner or packing for a lunch box, I love to add veggies to enhance the flavours and nutritional value.

Vegetables like carrots, green peas, sweet corn, and green beans go best with this vermicelli upma.

This easy one-pot healthy dish comes together in around just 20 minutes. Also, this vermicelli upma is loved by kids and makes a best evening snack option after they return from school or play.

At home along with this sevai upma, we also love to indulge in oat upma and bread upma. I have already posted the recipes for the same, if interested do check them out.

To make this seviyan upma, roasted seviya are used. Nowadays, roasted sevai is easily available at any Indian grocery.

Recipe Video

For this particular recipe, I have used wheat sevai from Bambinao which I dry-roasted beforehand till they are golden brown. Roasting helps retain their shape and does not make the upma mushy.

lngredients

Sevai / Semiya / Vermicelli – To make this upma, we need to roast the vermicelli. You can either use a teaspoon of oil or ghee to roast or dry roast it till it turns light brown in colour. I have used Bambino Vermicelli for making this upma which has a perfect texture.

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For Outside Of India

For Tempering – We will need mustard seeds, urad dal, chana dal along with ginger, curry leaves and green chillies.

Nuts – I have used Cashew nuts in this recipe which gives a nice taste and crunch. Peanuts are also added, if you like you can add either or avoid both.

Ghee – I have used ghee in making this semiya upma, for a vegan option, you can make it in oil too. The taste will differ a bit though.

Seasoning – For any upma recipe a little amount of sugar is must. I have added 2 teaspoons of sugar here along with salt to taste.

Water – We will require water to cook the vermicelli.

Variations

Vegetable Sevai Upma – You can add vegetables while making this vermicelli upma. It not only enhances the taste but also increase the nutritional value.

Vegetables like carrots, green peas, sweet corn, and French beans are the best options.

Serving Suggestions

Sevai upma is served for breakfast along with tea or coffee. This also makes a perfect evening snack especially for kids after they come home from school.

This upma is also served with fresh coconut chutney.

Storage Options

Sevai upma is best consumed fresh, in case you have leftovers then store it in an air-tight container in the refrigerator. Reheat before serving. You can reheat in the oven or in the pan.

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Step-by-Step Sevai Upma Recipe (Vermicelli Upma) With Pitcures

How to make Semiya Upma

The measurements of ingredients taken here are for 4 servings.

• Dry roast sevai / vermicelli on low to medium flame.

• Dry till the sevai are golden brown. Once roasted, set aside.

• In a saucepan, heat ghee. Add mustard seeds and let them splutter. Add urad dal (split black gram) and chana dal. Saute till urad dal changes colour to a golden brown.

• Add green chillies, curry leaves, finely chopped ginger and a few cashew nuts. Saute till the raw smell of ginger fades away.

• Add finely chopped onion and saute till translucent.

• Add the roasted vermicelli / sevai.

• Mix sevai with the onion mixture.

• Add 2 cups of water.

• Add sugar and salt to taste.

• Cover and cook the upma till all the water is evaporated and sevai / vermicelli is cooked perfectly.

• Make sure to stir occasionally.

• Delicious Sevai Upma (Semiya Upma) is ready.

• Garnish with some fried cashews and serve warm.

Note:

I have used ghee here, you can use oil too.

You can add vegetables of you choice to enhance the flavour and nutritional value of this semiya upma.

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