Semiya upma is a South-Indian dish made with vermicelli. It is just a variation of the regular semolina Upma.

It is prepared, almost in the same way as your rava or semolina upma is made, with same tempering and fried vegetables and with very slight difference in the method of cooking.

The fun part is that it looks like noodles, and kids love to eat them. This upma can be made in many different tempering and flavours. With Seasonal vegetable flavour, lemon flavour( which everyone at home enjoys a lot) Coconut Flavour or plain vermicelli upma.

Vermicelli upma

RECIPE 

Serves: Sauce pan, Kadai, Sieve

Prep time: 5 minutes

Cook time: 15 minutes 

Tools: Kadai, Sieve, Sauce pan.

INGREDIENTS 

1. Hot water 1 cup
2. Semiya/vermicelli 2 cups
3. Clarified butter or ghee 2-3 tbsp
4. Onions chopped 1 cup
5. Green chillies 3 nos.
6. Carrots shredded 1 cup
7. Green peas 1/4 cup
8. Udad dal 2 tsp
9. Chana dal 1 tsp
10. Mustard seeds 1 tsp
11. Curry leaves 4-5
12. Pinch of Asafoetida
13. Cumin powder 1 tsp
14. Salt to taste
15. Sugar 1 tsp
16. Chopped coriander for garnish 1 tbsp
17. Carrot shreds for garnish 1 tbsp

METHOD

 
1. Wash and chop onions, green chillies, grate the carrots.

2. Place a kadai on heat and add a 2 teaspoons ghee and roast vermicelli till they look slightly golden.

3. Side by side heat 1 cup of water in a sauce pan.

4. Add hot water to the roasted vermicelli.

5. Switch off flame immediately.

6. Cover with a lid and let it stand for 5 minutes.

7. After 5 minutes semiya will look swelled and soft.

8. Pass it through sieve and discard water.

9. Set aside till you prepare the carrot-onion tempering.

10. Heat a clean kadai add 2 tablespoons ghee, add mustard seeds.

11. After the seeds have spluttered add both the lentils and let them brown a little.

12. Put chopped chillies and fry for few seconds.

13. Then add curry leaves too.
Add onions and green peas, cover and let the peas soften.

14. Add the shredded carrots and let it cook for 2 minutes.

15. Now add cumin powder, salt,  sugar and asafoetida.

16. Add the cooked vermicelli and mix gently, without breaking.

17. Garnish with chopped coriander leaves.
Sprinkle some shredded carrots and coriander leaves and serve hot.

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