Semiya upma is one of the easiest and instant breakfast recipes.I usually make this upma adding vegetables and sometimes with tomato,onions alone for guests along with idli or poori.Mostly I use Anil semiya(fine variety) and very rarely i go for MTR or Bambino as they are thick.I feel thick vermicelli would go well for Semiya biryani/Pulao more than upma.Usually the ratio of semiya & water would be 1:1.5 for fine vermicelli and 1: 2 for thick variety.Always add the correct water quantity to get soft and non-sticky vermicelli strands.It doesn’t need more oil like rava upma.Yet it tastes great.Sometimes i pack this for Raksha’s lunch box too.She loves it very much.Bachelors can try this recipe for breakfast.Ur job will become much easier in busy mornings.
Semiya upma/Vermicelli upma
Semiya upma/Vermicelli upma recipe with vegetables - Easy,instant breakfast recipe
Prep time:10 Minutes
Cook time:10 Minutes
Total time:20 Minutes
Cooking oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 2 tsp
Channa dal - 1 tbsp
Big onions - 1 no
Green chillies - 2 nos
Ginger – 1 inch piece
Curry leaves - few
Carrots - 1 no ( finely chopped)
Green peas - a handful
Roasted vermicelli - 1 cup (heaped)
Water - 1.5 cups
Salt - as needed
Lemon juice - few drops
Coconut oil – 1 tbsp
Chop onions,ginger & vegetables.Slit green chillies or finely chop it and set aside.
In a kadai,heat oil and temper all the ingredients given above.
Saute onions,carrots and peas.Veggies will be half cooked.After onions turn transparent,add 1.5 cups of water & salt.Cover the kadai with a lid.
When the water starts to boil,check for taste.If the salt is slightly high,it means u have added the right amount.Cover cook till carrots & peas get cooked.It takes 3 minutes maximum in high flame.
Now reduce the flame completely and add the vermicelli.Stir well with a fork like ladle
Make sure the level of water & vermicelli are equal. Water should not be excess. It should be absorbed by the vermicelli.No problem even if the water is little less. Mix well and cover cook for 4-5 minutes in low flame.
By now all the water will be absorbed by the vermicelli.Stir it once and check if it is cooked be tasting some.If u feel it is very stiff & hard,add little more water( few tbsp).Mix well and again cover cook in low flame for 2-3 minutes.
Now it will be done.Add 1 tbsp of coconut oil and drizzle few drops of lemon juice.Mix gently and serve hot.
Always add 1:1.5 cups of water initially for Anil vermicelli.Add more only if needed.
For other thick varieties,1:2 would be needed.
Addition of vegetables is completely optional.Sometimes i make it plain like rava upma.
U can replace lemon juice by one tomato.It would be more colorful too.