Semiya upma, also called vermicelli upma, is one of the most practical breakfasts in Indian homes. It cooks in one pan, uses ingredients most kitchens already have and is ready in about 20 minutes.
The difference between a light, separate upma and a sticky lump comes down to three things: roasting the vermicelli, using the right amount of water and not stirring too much once it is cooking.
Ingredients (serves 2 to 3)
- 1 cup Granvia Vermicelli
- 1 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1 tsp urad dal and 1 tsp chana dal
- 8 to 10 curry leaves
- 1 green chilli, slit, and 1 small piece ginger, chopped
- 1 onion, finely chopped
- 1/4 cup mixed vegetables such as carrot, peas and beans
- 1 3/4 cups hot water
- Salt to taste, a squeeze of lemon and fresh coriander
Method
- Dry roast the vermicelli in a pan on medium heat for 3 to 4 minutes until it turns light golden. Set it aside.
- Heat the oil, add mustard seeds and let them splutter. Add urad dal, chana dal and curry leaves and fry until the dals turn golden.
- Add green chilli, ginger and onion. Cook until the onion softens, then add the vegetables and cook for 2 minutes.
- Pour in the hot water, add salt and bring it to a boil.
- Add the roasted vermicelli, stir once, cover and cook on low heat for 4 to 5 minutes until the water is absorbed.
- Turn off the heat, keep it covered for 2 minutes, then fluff with a fork. Finish with lemon and coriander.
Why roasting matters
Roasting firms the outside of each strand so it absorbs water evenly instead of turning mushy. Granvia Vermicelli is made with suji for a smooth, satisfying, non-sticky texture, and a short roast helps it keep that texture in the pan.
Quick answers
- What is the water ratio for semiya upma?
- Use about 1 3/4 cups of water for 1 cup of roasted vermicelli. Add a little more if you prefer a softer upma.
- Why does my vermicelli upma become sticky?
- Usually the vermicelli was not roasted, there was too much water, or it was stirred while cooking. Roast first, measure the water and stir only once.
- Is semiya upma the same as vermicelli upma?
- Yes. Semiya is the South Indian name for vermicelli, so both names describe the same dish.