Semiya Upma | Vermicilli Upma

Semiya Upma | Vermicilli Upma

Semiya Upma/ Vermicilli Upma

Semiya Upma | Vermicilli Upma is a comfort food. It replaces the breakfast mostly once a week. It is comfortable as packed food too. Adding vegetables can make it more nutritive and tasty. I love this Semiya Upma especially when coconut oil is used.

Preparation Time: 5 minutes
Cooking Time 5 minutes
Serves: 4


200 g of Semiya (Vernmiccili)
1 medium sized onion- 1
2 pods of Garlic
2 medium sized Carrota
1 tablespoon of finely chopped Ginger
3 tablespoon of coconut oil (refer notes)
Salt as per taste
400 ml of Water
1 tablespoon Mustard
Few springs of Curry Leaves
Finely chopped coriander leaves (optional)

Semiya Upma/ Vermicilli Upma

Peel and wash onions and chop them to fine pieces.
Chop garlic, clean,peel carrots and scrape them.
Heat oil in a wok.
Add mustard and curry leaves.
After the mustard crackles, add onion and garlic and fry till golden brown.
Add carrots and salt and fry for a couple of minutes.
Add water and let it boil.
Add semiya/vermicelli and simmer the flame and cover the kadai with a lid and cook for 2 minutes.
Open the lid and stir and cook for another 2 minutes, by this time the water would have gone.
Semiya will be cooked and non sticky
Put off the flame and serve hot with coconut chutney.
Semiya Upma | Vermicilli Upma

Semiya Upma | Vermicilli Upma

Points to be Noted:
  • You can dry roast semolina to prevent it from sticking together.
  • Other vegetables like beans, green peas, capsicum can also be added.
  • Instead of coconut oil any vegetable oil can be used.
Semiya Upma | Vermicilli Upma


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