Easy Semiya Upma | Vermicelli Upma Recipe with Coconut (2024)

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Enjoy your breakfast or dinner with this quick and easy semiya upma or vermicelli upma. Here is my bachelor-friendly basic version of the semiya upma recipe that you can make in less than 20 minutes flat!

I took the time to post thengai aval or aval upma, rava khichdi, and semiya khichdi, but I completely forgot about posting the simple and basic version for semiya upma. And here I am to amend that. Sometimes I miss posting the comforting and easy recipes here in this space. And this semiya upma is one such recipe.

Semiya is the Tamil name for vermicelli. Think semiya or vermicelli as Indian spaghetti but comparatively thinner than the spaghetti. It’s also wheat/maida product, so it’s not gluten-friendly. But these days you can find millet-based vermicellis. I am using the regular roasted semiya for this recipe.

Like idli and dosa, upma is also a favorite breakfast dish. If you notice, I categorized this under breakfast/tiffin. Tiffin means light snacks, and it includes not only fried goodies but also these light meals. Atleast in our household, that’s how the terminology works. :-) You can relish this upma for breakfast or dinner. I even pack this for our lunch.

As I mentioned before, this recipe is a very simple or basic version, and you can customize it according to your preference. It’s a perfect bachelor friendly or beginners friendly recipe.

Kiddo wasn’t a big fan of onions during his toddler stage, and whenever my husband makes this upma, he always makes it less spicy without onion but with coconut. And that became appa’s semiya upma, and my version with onion became amma’s upma. :-) Today I am sharing the appa’s semiya version recipe.

Let me explain the variations and customizations as I explain the ingredients.

There are three main steps involved in semiya upma.

Prepare the tempering
Add water and bring to boil along with salt
Add roasted semiya and let it cook until the moisture is all absorbed.

That’s it. Easy right?

Tempering- I went with ghee for tempering and used mustard seeds, cumin seeds, urad dal, and chana dal. But you can use oil of your choice and keep it vegan. Also, you can temper with mustard seeds or mustard seeds + cumin seeds or mustard seeds + urad dal + chana dal. Either one option is ok. And chana dal is entirely optional.

Curry leaves – If you can source curry leaves, then well and good. Add them. It’s a flavor enhancer, but if you can’t source it, skip the curry leaves.

Green Chilies – Green chilies are best for upma than dried red chilies. Depending upon the chili variety and your spice preference, you can adjust them. I used two Thai green chilies, and they are pretty spicy.

Semiya | Vermicelli – In stores, you can find roasted vermicelli. I would recommend that as it saves the roasting time. I usually buy the brand bambino, and it’s readily available in Indian groceries. (Not sponsored) If you can’t source roasted semiya, you can very well use the white ones. Before making the upma, roast them in a pan by adding 1 tsp of oil for 3 to 4 minutes. Unroasted semiya becomes sticky and mushy; hence we have to roast them. Use the short-broken ones. But if you get the long ones, break them into small pieces.

Water – I usually with 1:2 ratio of water. For 1 cup of vermicelli, I add 2 cups of water.

Salt – Be careful while adding salt to this upma. Rava upma absorbs salt nicely, but semiya upma doesn’t. Go with a minimal amount. I used about 1.25 tsps of salt for this measure.

Coconut – Yet another optional ingredient but adds a nice texture and, of course, flavor to the upma. You add towards the end and gently mix. That’s it.

Other ingredients –

If you notice, we did not add asafoetida or onion. You can add both. Along with curry leaves, you can add little hing as well. If using onion, 1 cup of chopped onion would be good for this measure. Saute the onion and then add the water.
You can add vegetables like peas, carrot, and potatoes. Make them you cut into small cubes and also do not add more than 1 cup of them. Increase the salt amount and green chilies if adding vegetables.
You can also add nuts like peanuts or cashews. Roast them first before tempering and set it aside. Add them finally. If you are using roasted peanuts, add it along with the tempering.

Now that we have seen all the about the ingredients let’s see the simple semiya upma recipe with step by step pictures.

Heat a pan and add the ghee. Once it melts, add the mustard seeds, cumin seeds, urad dal, and channa dal.

Then add the curry leaves and let it fry for 20 seconds or so.

Now add the 4 cups of water and gently mix.

Bring the water to boil. Now add the salt and mix well. After adding salt, let it boil for one more minute.

Now add the roasted semiya slowly. Carefully mix while adding so that there aren’t any lumps.

Reduce the heat to medium and cover partially like below and cook for 3 to 4 minutes.

Here it the upma after four minutes.

Remove the lid and let it cook in medium-low heat for 2 to 3 minutes until the moisture is all absorbed. Now add the coconut and spread it evenly.

Be careful while mixed. Gently fold in the coconut. And that’s it. Garnish it with semiya and relish it hot.

How to serve the semiya upma-

While you can relish it with coconut chutney or sambar, I love it with lemon pickle or mango pickle, and the husbandman and kiddo like it with sugar.

Recipe Notes-

Adjust the salt and spices according to your preference.
I have explained all the variations in the post. Please check the same for customizations.
Instead of ghee, you can use coconut oil or any other oil of your choice.

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5 from 1 vote

Easy Semiya Upma | Vermicelli Upma Recipe with Coconut

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: South Indian

Servings: 6

Calories: 342kcal

Author: Srividhya G

Equipment

Sauce pan or kadai

Ingredients

Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml

▢ 1.5 tbsp ghee
▢ 1 tsp mustard seeds
▢ 1 tsp cumin seeds
▢ ½ tsp urad dal dal
▢ ½ tsp chana dal
▢ 10 curry leaves
▢ 2 green chili chopped
▢ 4 cups water
▢ 1.25 tsp salt or to taste
▢ 2 cups vermicelli or semiya roasted
▢ ¼ cup coconut grated. If using frozen thaw it to room temperature
▢ 2 tsp cilantro chopped to garnish

Instructions

Heat a pan and add the ghee. Once it melts, add the mustard seeds, cumin seeds, urad dal, and channa dal.
Then add the curry leaves and let it fry for 20 seconds or so.
Now add the 4 cups of water and gently mix.
Bring the water to boil. Now add the salt and mix well. After adding salt, let it boil for one more minute.
Now add the roasted semiya slowly. Carefully mix while adding so that there aren't any lumps.
Reduce the heat to medium and cover partially and cook for 3 to 4 minutes.
Remove the lid and let it cook in medium-low heat for 2 to 3 minutes until the moisture is all absorbed.
Now add the coconut and spread it evenly. Be careful while mixed. Gently fold in the coconut. And that's it. Garnish it with semiya and relish it hot.

How to serve the semiya upma-

While you can relish it with coconut chutney or sambar, I love it with lemon pickle or mango pickle, and the husbandman and kiddo like it with sugar.

Notes

Adjust the salt and spices according to your preference.
I have explained all the variations in the post. Please check the same for customizations.
Instead of ghee, you can use coconut oil or any other oil of your choice.

Nutrition

I am not a nutritionist. The nutritional information is provided as a courtesy and is anestimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes: This recipe was originally posted in 2015 but now updated with new pics and recipe cards. Also, I updated it as a nut-free semiya upma.