Semiya Upma

Upma is the most common breakfast in South India. Go to any home in South India and it’s unlikely that you won’t get a mound of steaming Upma for breakfast. The most frequently made and eaten is the Rava (Semolina) Upma and the Semiya (Vermicelli ) Upma. I too make them very often, and forgive me for saying that it’s a no-brainer recipe as you can quickly make it even with your mind and head wandering elsewhere. I usually reserve this dish for Monday mornings as to save more energy to beat the Monday morning blues.


  • Semiya ( vermicelli) : 250 gm
  • Green chili : 2
  • Ginger :  a small piece
  • Bengal gram : 2 spoon
  • Onion : 2
  • Peas ½ cup (optional)
  • Peanuts: 2 tbsp
  • Curry leaves: one string
  • Salt: as needed
  • Mustard:  ¾ tsp
  • Cashew: 2 tbsp (Optional)
  • Oil: 100 ml


  • Chop onions, green chili, and ginger into pieces.
  • Heat 1 tbsp of oil in a pan
  • Add bengal gram, mustard, and wait till the mustard splutters and the gram becomes golden.
  • Add green chili, onion, ginger and curry leaves and fry.
  • Add cashew and semiya and fry till the semiya becomes golden
  • Add 400 ml water, salt and cook till the semiya is cooked and it absorbs water
  • Serve hot with Groundnut/Coconut Chutney.

Preparation time: 15 minutes

Serves: 2

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