Semiya upma or vermicelli upma recipe – Popular South Indian breakfast made with vermicelli. Semiya is a south Indian term that refers to vermicelli and is known as shavige in kannda & seviyan in hindi. UPMA is a one pot breakfast dish made with tempering ingredients. It can be made of rava, vermicelli, poha, sabudana, oats or millets.
Semiya upma is a upma variety made much similar to the basic rava upma with the same set of ingredients. This post shows how to make perfect semiya upma that doesn’t turn sticky or mushy.
You can eat this alone without any sides. But common accompaniments are peanut podi, Idli podi, pickle or curd.
To make this semiya upma, I have used bambino unroasted semiya. Any variety of semiya can be used. If you are using roasted semiya, then skip the roasting step mentioned in the recipe.
The quantity of water to use differs for thick and thin variety vermicelli (details included below).
I have shared 2 methods of making semiya upma recipe – with and without using vegetables. Vegetable semiya can also be eaten for lunch or dinner when you are short of time.
It is nutritious and filling too. You can find the one with vegetables towards the second half of this post.
Making semiya upma is really quick and involves no prior preparation except for slicing the onion & ginger. To make the vegetable semiya, if you are running short of time then use frozen mix veggies like carrots, beans & peas.
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