semiya upma

Semiya upma is an easy and delicious upma variety. Its also called as vermicelli upma or seviyan upma.&nbsp;

Semiya Upma

broken semiya, seviyan

mustard seeds

urad dal

cumin seeds

sized onion, (finely chopped or ⅓ cup finely chopped onions)

ginger (or ½ inch ginger, finely chopped)

green chili, (chopped)

dry red chili (,

curry leaves

asafoetida ((hing) - optional)

water (or add as required)

sugar ((optional) or add as required)

salt

coriander leaves

((cilantro leaves))

lemon wedges (while serving seviyan upma)

Firstly heat a heavy kadai or pan. Keep the flame to a low. Take the semiya strands and break them. Add the semiya strands in the kadai.

On a low flame begin to roast the semiya. Stir often when roasting vermicelli.

Roast till the semiya strands become golden. Some strands won’t become golden but its fine as they will be roasted and cooked.

Remove the roasted semiya in a separate bowl or plate. Keep aside.

roasting semiya

Heat oil or ghee in a pan.

Add the mustard seeds and let them begin to crackle.&nbsp;

Then add urad dal and cumin seeds. Fry them till they get browned.

When the urad dal begins to become light golden, then add cashews.&nbsp;

Mix well and fry till the urad dal turns golden.&nbsp;

Then add chopped onions. Next add curry leaves, ginger, green chill, red chili and asafoetida. 

Mix very well and sauté till the onions become translucent

Now add water, salt and sugar and let the mixture come to a rolling boil.

making semiya upma

Lower the flame and add the roasted vermicelli.

Stir and cook the vermicelli till they become soft and all the water is absorbed.

Keep on stirring in between.

When the vermicelli is cooked completely and all the water is absorbed, switch off the flame and add chopped coriander leaves. 

Serve the semiya upma garnished with a few coriander leaves along with some lemon or lime wedges.&nbsp;

cooking semiya upma

Semiya upma is a simple South Indian Breakfast made with wheat vermicelli, tempering spices, nuts and herbs. It is also known as vermicelli upma and is variation of the rava upma. Instructions for instant pot and stovetop included.

Semiya Upma Recipe (Vermicelli Upma)

vermicelli))

water (for thick semiya (1 cup for thin variety,1¼ cup for instant pot))

salt ((adjust

onion

green chili (slit

ginger (chopped finely)

oil (or ghee)

channa dal ((split bengal gram) (optional))

urad dal ((skinned black gram) (optional))

asafoetida ((hing) (optional))

peanuts

lemon juice ((to serve, optional))

mix vegetables (carrot, peas, green beans

coriander leaves (chopped)

coconut (for garnish)

If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them. They will turn light when done. Transfer to a plate.

Preparation

Heat oil in a pan. Add peanuts or cashews. Fry them until golden and crunchy. Remove to a plate.

To the same pan add mustard, cumin, chana dal &amp; urad dal . Fry until the dal turn golden and roasted well.

Next add hing, onions, ginger, green chilli and curry leaves.  Fry for about 2 to 3 minutes until the onions turn transparent or light golden.

This step is optional. If using carrot, beans and peas add them now and saute for another 3 mins. Cook covered on a low flame till they turn slightly tender.

Pour water and add salt. Stir and check by tasting the water. It has to be slightly salty. If needed add more salt. 

Bring it to a rapid boil. Transfer roasted semiya to the pan &amp; stir immediately.

Cook covered on a medium flame till all the water is absorbed by the vermicelli. (If you feel the semiya is uncooked then pour little boiling water. You may need about ¼ cup more)

Once the water is absorbed, mix well and cook covered on a lowest heat for 2 minutes. Turn off and rest for another 5 minutes.

When the temperature cools down a bit sprinkle some lemon juice &amp; coriander leaves.

Garnish semiya upma with grated coconut (optional), roasted peanuts or cashews. Serve with peanut podi or pickle.

How to make Semiya Upma

Follow all the steps on a saute mode. Add semiya and mixed vegetables if using. Pour 1¼ cups water and deglaze.

Secure the IP with the lid and position the steam release handle to sealing. Pressure cook for 1 minute. When the instant pot is done, wait for 2 mins and release the pressure manually.

Remove the steel insert and fluff up with a fork. I keep it covered further for another 5 to 10 mins. Serve semiya upma hot.

Instant pot semiya upma

https://www.youtube.com/watch?v=fdaKnzWllBY

Semiya upma is a South Indian Breakfast made with vermicelli, spices, herbs and vegetables. You can find the complete written recipe on my blog here: 
https://www.indianhealthyrecipes.com/semiya-upma-vermicelli-upma-recipe/

Semiya Upma (Vermicelli Upma)

Vermicelli/Semiya Upma is a traditional and popular South Indian breakfast made with vermicelli and vegetables.

Vermicelli Upma (Semiya Upma)

jeera (cumin) seeds

spilt urad dal

chana dal ((optional))

cashews (optional)

green chillies (finely chopped)

ginger (minced)

hing (asafetida) (skip for gluten-free)

onion (finely chopped)

mix veggies (carrot, beans, peas, capsicum, sweet corn)

Bambino vermicelli (semiya) (roasted)

turmeric powder (haldi) (optional)

water

lemon juice

coriander (cilantro) (for garnish)

coconut (optional)

If you are using unroasted vermicelli, dry roast the vermicelli in the instant pot itself until it turns light golden brown on Saute mode. I have used store-bought roasted bambino vermicelli for this recipe, so I did not roast.

In SAUTE mode, Heat oil (or ghee). Add mustard seeds, jeera, urad dal, chana dal, and saute until dal changes into light golden brown.

Then add green chilies, ginger, curry leaves, hing, and saute for a few seconds.

Add chopped onion and saute until onion becomes light brown. 

Add mixed vegetables, saute for 1-2 minutes, and then add roasted vermicelli, turmeric powder, salt, and water. Mix well.

Close the lid securely, and turn the vent to &quot;SEALING&quot;. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.

When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.

Lastly, remove the steel insert from the instant pot. Squeeze some lemon juice and garnish with fresh coriander leaves and freshly grated coconut (if desired). Gently fluff the vermicelli with a fork.

Serve Vermicelli Upma with coconut chutney.

Instant Pot Method:

Dry roast vermicelli in a pan on medium-low flame until it turns light golden brown. I have used roasted bambino vermicelli for this recipe

Heat oil in a Kadai, add mustard seeds, jeera seeds, and let them splutter.

Add urad dal, chana dal, and cashew nuts. Saute until the dal turns to light golden color.

Next add green chilies, ginger, curry leaves, and hing. Saute for a few seconds.

Add chopped onion and cook until the onion becomes light brown. 

Add chopped mixed vegetables and saute for around 2 minutes till the veggies get soft &amp; tender.

Add turmeric and salt, and cook for another minute.

Next, add 2 cups of water, and bring it to a boil. Check for the salt at this stage. 

Add the roasted vermicelli and mix well. Cover the lid and cook on a medium-low flame, until the water gets completely absorbed by the vermicelli.

Squeeze fresh lime juice and garnish with coriander leaves and freshly grated coconut (if desired). Gently mix, and serve hot.

Stovetop Method

https://www.youtube.com/watch?v=QOIy0nhbMhM

This Instant pot Vermicelli Upma(Semiyan Upma) or Seviyan Upma is a traditional and popular South Indian breakfast made with vermicelli ,vegetables and few spices.This is an easy one-pot healthy recipe that you can cook easily under 15 minutes in the pressure cooker.

Detailed Recipe :https://www.indianveggiedelight.com/instant-pot-vermicelli-upma-semiya-upma/

Instant Pot Vermicelli Upma (Semiya Upma)

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Vermicelli Upma (Semiya Upma)

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Semiya Upma Recipe (Vermicelli Upma...

Vermicelli Upma (Semiya Upma)

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