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Semiya Upma | Vermicelli Upma | Noodles Upma

Semiya upma, called vermicelli upma, a popular breakfast dish from South-India, made with vermicelli and spices.
Course Breakfast, Dinner, Main Course
Cuisine Asian, Indian, South-Indian
Keyword How to make fluffy semiya upma, Perfect semiy upma, perfect vermicelli upma, Semiya recipe, Semiya upma, Upma for breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5


  • 1 pack MTR roasted vermicelli/semiya 180 grams
  • cups water
  • ½ a potato peeled and chopped into cubes
  • ½ a carrot peeled and chopped into cubes
  • ½ cup chopped french beans
  • ½ cup cauliflower florets
  • 4 nos green chilies finely chopped
  • 1 inch piece of ginger peeled and chopped
  • 1 tsp salt or to taste


  • 2 tbsp oil i used coconut oil
  • ½ tsp mustard seeds/kadugu
  • ¼ tsp hing/asafoetida
  • a sprig of curry leaves


  • Wash, peel and chop all the veggies to cubes.
  • Heat oil in a heavy bottom pan, splutter mustard seeds and add hing. To this add chopped chilies, curry leaves and ginger.
  • To the sizzling tempering, add chopped vegetables and saute for a minute
  • To this sautéed veggies, add turmeric powder and salt. Add 1/4 cup to 1/2 cup of water, for the veggies to cook. Cover and cook for 8-10 minutes in a medium flame for the veggies to get cooked,
  • After the said time, remove the cover and check the doneness of the vegetables. Now add the roasted vermicelli/semiya and saute for 2 minutes.
  • Now add 2.5 cups of water to this vermicelli. Mix well. Cover and cook for 8-10 minutes in a medium flame for the vermicelli/semiya to cook.
  • After the said time, remove cover, mix well. The semiya upma must have cooked well soft and fluffy.
  • Finally garnish the semiya upma with fresh coriander leaves, serve warm.