Semiya Upma-Sevai Upma recipe-Vermicelli Upma recipe
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ¾th Cup=90gms Vermicelli (Semiya)
  • 1 Large sized Onion=100gms (sliced into lengths)
  • ½ Cup=60 Gms Frozen green peas
  • 1 large sized=125gms Tomato (finely cut)
  • ¼th Cup fresh Coriander leaves (finely chopped)
  • Cooking Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal
  • ¼ tsp Asafoetida Powder
  • 3 Green Chilies (finely chopped)
  • 8-10 Curry leaves
  • ½ tsp Turmeric Powder
  • Salt to taste
  1. In a pan, dry roast Vermicelli (Semiya/Sevayi). Dry roast on low heat until Vermicelli turns brown in color. Keep stirring to ensure even browning of the Vermicelli. After 3-4 mins, remove Vermicelli from the pan.
  2. Heat 2-3 tbsp Cooking Oil in a pan. Add Urad Dal. Urad Dal must become light brown in color.
  3. Add Mustard Seeds, Asafoetida Powder, Curry Leaves, Green Chilies, Turmeric Powder and Sliced Onions. Cook Onions until it becomes soft.
  4. After 4-5 mins, add Chopped Tomatoes, Coriander Leaves and reserve remaining coriander leaves for garnishing.
  5. Add little salt cook Tomatoes until it becomes soft. Lower the heat and cook covered.
  6. after 7-8 mins, tomatoes are cooked. Now, add frozen green peas. We have used frozen green peas in this recipe. We can even use fresh green peas. If you use fresh peas, you may have to cook it covered for 3-4 mins.
  7. Add roasted Vermicelli and mix and salt to taste. Add enough water (above the level of Vermicelli in the pan). We have added 2 Cups of water. Allow water to boil. Reduce the heat and cook covered.
  8. After 10 mins, water has reduced completely and Vermicelli is also cooked. Keep it covered until serving
  9. Garnish with Coriander leaves and serve.
  10. You may reduce the quantities of Chilies if you are serving this to kids. You may add other seasonal veggies like carrot, French beans. Try out this healthy option.
Recipe by Kali Mirch - by Smita at