A one pot, healthy and yummy breakfast recipe made with vermicelli (semiya) and lots of vegetables that comes together in under 30 minutes – perfect to make on a weekday!
The vermicelli upma (semiya upma) is one of my most favourite breakfast recipes. Not only is it yummy, but it also is a quick, one pot recipe. Moreover, this is an extremely healthy breakfast recipe. Vermicelli, is low in both, cholesterol and carbohydrates and in this recipe, I have also added loads of vegetables, meaning more fibre. This South Indian recipe, is very popular breakfast choice. While, upma is generally made with semolina (suji/rava), even the vermicelli one is is well loved.
My mum would make this upma for me and my brother very often, on our demand. As kids, we had so much fun devouring a whole bowl, thinking of this as some Indianised “noodles” snack! It was much later that I figured, what it is actually called and what it actually is, as well. And the love for it, has only increased. Never have I gotten bored of having this yummy dish.
The perfect breakfast
There are a lot of ways in which semiya upma is made. However, I generally like adding fresh, colorful vegetables too, to make it more wholesome and filling. Also, this is how I have always had it, since maa also makes it likewise. In fact, this is more or less her recipe, that I am sharing with you.
The best part about this vegetable vermicelli upma is that, even if you have a plateful of it, you are not going to feel heavy. And this is because, I have simply tossed the cooked semiya in very little oil. So, there is no heavy cooking or frying involved in this recipe. This helps in keeping the breakfast light. However, if you’d like to leave the vegetables out, you may. The seasonings that I add here, though simple, will add flavors to the cooked and tossed semiya.
The aroma of the curry leaves along with the spice of the ginger and crunchy, roasted peanuts, pack a lovely taste to this hot and fresh brekkie. The melt-in-the-mouth semiya, makes this vermicelli (semiya) upma, a great chai time accompaniment too. Also, this makes for a great mid-evening snack. Or even an after school snack for kids.
Serving suggestion
You will need about 20 minutes to whip this one up. This quick and easy upma recipe will become your top favourite once you make it. One essential thing here is that, the vermicelli you use, has to be roasted. You may dry roast it ahead and store them or simply get a store bought one. But make sure to check, when you purchase, that it is a packet of roasted semiya. Otherwise you would need to do it at home. When serving, a side of a spicy, coconut chutney will make it even more yummy. I also love a cup of chai to sip alongside my semiya upma.
So, I hope that you like this easy and yummy recipe and will also give it a try. And when you do, please share your feedback with me in the comment section below. You can also share your food pictures with me over on Instagram and Pinterest.
Here are some of my other breakfast recipe for you to try:
Boiled egg sandwich for breakfast
Eat hearty!
Vegetable vermicelli upma (sevai upma)
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 cup roasted vermicelli (semiya)
- 1/4 cup red onions chopped
- 1/4 cup mixed frozen vegetables frozen
- 1/4 cup peanuts
- 1 tsp mustard seeds
- 8-10 curry leaves
- 1 tsp ginger chopped
- 2 tsp green chillis chopped
- 2 tsp cooking oil
- salt to taste
To garnish
- 1-2 tbsp ghee
- 2-3 tbsp coriander chopped
- 1-2 tbsp lime juice
Instructions
- Set a pot of water with a teaspoon of salt to boil. When it starts simmering add the vermicelli (sevai) and boil until cooked (4-5 minutes)
- Drain it and keep aside
- Heat a pan with the oil and add the mustard seeds
- Once they splutter, add the peanuts and roast for couple minutes
- Add the curry leaves, ginger and chillis (if using). Saute for couple minutes
- On a medium flame, add all the vegetables and salt, stir fry and cover and cook for 3-4 minutes
- Add the cooked vermicelli (sevai) and gently mix it in. Cook for 3-4 minutes
- Turn the flame off and add the chopped coriander leaves, ghee and lime juice - mix gently
- Serve the vegetable vermicelli/semiya upma hot. Enjoy!
Notes
- You can add chopped, fresh vegetables of your choice too like carrots, french beans, capsicum etc
- You may use ghee instead of oil to make the upma in
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon
