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Home » Entree » Upma

Published: Feb 10, 2013 · Modified: Oct 9, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Semiya Upma | Vermicelli Upma Recipe

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If you are looking to make a quick and easy as well delicious breakfast, then this Semiya Upma / Vermicelli Upma is the perfect recipe. A wonderful option for lunch box as well.

Semiya upma in a lunch box with grapes on side.

I recently joined the blogging marathon group run by Srivalli. I am very excited to be a part of the group in this silver jubilee. My theme for the next three days is kids delight –lunch box recipes.

This is one of the challenge that every mother faces, what to pack for lunch. Even though we cook various recipes and different cuisines, with kids we are always on look out for various lunch ideas that is easy to cook in the morning hours and at the same time welcomed by the kids.

This theme has proved very useful to me in the past, because I can always browse through what other mom’s out there are cooking and share their ideas. Hopefully, my recipes would be helpful to few others out their like me looking for new ideas to incorporate in the kids meal.

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Semiya upma scooped in a fork

Why make this Semiya Upma

When I am packing lunch, there are few things I like to keep in mind. The first one is the ease of eating. I have seen with my son that one pot meal works better. He likes to just pick up something and eat rather than having to dip in something and then eat.

The next thing that I want is the balance in the ingredients. I try to include some kind of carbohydrate, vegetable and protein in his meal. The other important thing is the ease for the mother to make it in the morning. When the house is in full chaos in the mornings, we need something that can be made quickly and I also like to keep some for me to eat as my breakfast or even lunch.

So the first lunch box recipe from my side is the Vermicelli Upma. It is a very simple dish to make and I include a variety of vegetables to make it colorful. Kids like noodles, since it is a playful meal and this fulfills the criteria.

I pack this with some flavored yogurt and a fruit to make it a complete meal. I used the combination of frozen vegetables, but if you are using fresh ones, I would suggest that you cut them at night to make it easier in the morning.

Semiya Uppuma %%

Ingredients to make Semiya Upma

  • Semiya/vermicelli – 2 cups
  • Water – 3 to 3 ½ cups
  • Onion – 1 (chopped)
  • Cut vegetables (carrots, beans, peas, corn) – 1 ½ cups
  • Oil/ghee – 1 tablespoon plus 1tsp
  • Mustard seeds – 1 tsp
  • Ullutham paruppu /urad dal – 1 tsp
  • Cashew pieces – 2 tbsp
  • Red chilies – 2
  • Asafetida – ¼ tsp
  • Salt – to taste
  • Curry leaves – few (optional)
  • Lime/lemon juice – from 1 lemon/lime

Procedure –

  • Heat 1 teaspoon of oil and roast the vermicelli to golden brown. Remove it in a bowl and keep aside.
Frying the vermicelli
Fried vermicelli in a pan
  • In the same pan, heat the remaining oil or ghee and add the seasonings (mustard seeds, urad dal, asafetida, cashew nuts, red chilies and curry leaves). Let the mustard seeds sputter and the rest of the ingredients fry for a minute.
frying the seasoning in oil
  • Now add the chopped onions and fry it until translucent (about 5 mins).
Semiya Uppuma %%
  • To this add the cut vegetables and sauté it until tender.
Sauteing the vegetables
  • Now add about 3 cups of water. Also add the required salt and let the water come to a boil. Check if the vegetables are cooked. Make sure that the vegetables still have a bite to it.
Cooking the vegetables in water
  • Now add the roasted semiya to the boiling water and let it cook. Once the semiya cooks, it would absorb all the water. If you feel that the vermicelli is not cooked, add some more water and cook it for few more minutes.
  • Also cooking with the lid on helps to quicken the cooking process. Once the semiya has cooked and absorbed all the water, remove it from flame and add the lime juice. Mix well and pack the semiya upma in lunch boxes.
Vegetables and vermicelli cooking
Cooked semiya upma with vegetables
  • My kids like the Vermicelli Upma with ketchup and some sugar on the side.
Semiya Uppuma %%

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Semiya Upma

Semiya Upma | Vermicelli Upma

If you are looking to make a quick and easy as well as delicious breakfast, then this Semiya Upma / Vermicelli Upma is the perfect recipe. A wonderful option for lunch box as well.
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Course: Breakfast, Lunch Box Recipes
Cuisine: Indian, South Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 375kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 2 cups Semiya/vermicelli
  • 3 ½ cups Water
  • 1 Onion chopped
  • 1 ½ cups Cut vegetables carrots, beans, peas, corn
  • 1 ½ tablespoon Oil Can use ghee as well
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Ullutham paruppu /urad dal
  • 1 tablespoon Cashew pieces
  • 2 Red chilies
  • ¼ teaspoon Asafetida
  • to taste Salt
  • few Curry leaves optional
  • 1 tablespoon Lime/lemon juice from 1 lemon

Instructions

  • Heat 1 teaspoon of oil and roast the vermicelli to golden brown. Remove it in a bowl and keep aside.
  • In the same pan, heat the remaining oil or ghee and add the seasonings (mustard seeds, urad dal, asafetida, cashew nuts, red chilies and curry leaves). Let the mustard seeds sputter and the rest of the ingredients fry for a minute.
  • Now add the chopped onions and fry it until translucent (about 5 mins).
  • To this add the cut vegetables and sauté it until tender.
  • Now add about 3 cups of water. Also add the required salt and let the water come to a boil. Check if the vegetables are cooked. Make sure that the vegetables still have a bite to it.
  • Now add the roasted semiya to the boiling water and let it cook. Once the semiya cooks, it would absorb all the water. If you feel that the vermicelli is not cooked, add some more water and cook it for few more minutes.
  • Also cooking with the lid on helps to quicken the cooking process. Once the semiya has cooked and absorbed all the water, remove it from flame and add the lime juice. Mix well and pack it in lunch boxes.
  • My kids like the Semiya Upma with ketchup and some sugar on the side.

Nutrition

Calories: 375kcal | Carbohydrates: 76g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 174mg | Potassium: 206mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2453IU | Vitamin C: 29mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Anonymous says

    December 04, 2013 at 6:48 am

    really good piece of information, I had come to know about your site from my friend shubodh, kolkatta,i have read atleast nine posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a lot once again, Regards,
    Semiya upma

    Reply
  2. Preeti Garg says

    February 19, 2013 at 6:05 pm

    Great Recipe....look fabulous and perfectly done

    Simply Tadka

    Reply
  3. Nisha Sundar says

    February 15, 2013 at 11:00 pm

    Simple and flavourful dish... 🙂

    Reply
  4. Srivalli says

    February 14, 2013 at 8:19 am

    I like your kid's lunch box...and semiya upma is such a comfort dish to make..

    Reply
  5. Suma Gandlur says

    February 14, 2013 at 4:33 am

    A life saver recipe for sure besides being yummy.

    Reply
  6. Pavani says

    February 13, 2013 at 10:20 pm

    One of my favorite go-to dish for lunch box.. Looks delicious.

    Reply
  7. Saraswathi Tharagaram says

    February 13, 2013 at 6:10 am

    My fav..looks so delish...

    Reply
  8. Maha Gadde says

    February 12, 2013 at 3:48 am

    looks so delicious!!

    Reply
  9. Julie says

    February 11, 2013 at 10:20 pm

    Love this quick fix upma,yummy..make it d same way:)

    Reply
  10. Harini-Jaya Rupanagudi says

    February 11, 2013 at 4:51 pm

    Love it! I make this differently and it is a family fav!

    Reply
  11. Shruti Dhingra Wahi says

    February 11, 2013 at 5:03 am

    Perfect dish for kids lunch box....yummy and healthy !!
    ShrutiRasoi
    Today's Recipe
    Corn and Cucumber Salad

    Reply
  12. Priya says

    February 11, 2013 at 10:27 am

    Never get bored of this dish,love this wholesome upma.

    Reply
  13. DivyaGCP says

    February 11, 2013 at 4:10 am

    I love to have vermicelli anytime.. Looks delicious and adding vegetable makes it wholesome..

    Reply
  14. Swathi Iyer says

    February 11, 2013 at 4:29 am

    Delicious semiya upma Sandhya. I make more often.

    Reply
  15. Manju says

    February 11, 2013 at 1:55 am

    Nice simple and good..

    Reply
  16. Savitha Ganesan says

    February 10, 2013 at 3:06 pm

    My fav vermicelli.love it.

    Reply
  17. Manjula Bharath says

    February 10, 2013 at 3:03 pm

    healthy and lovely lunch box idea 🙂

    Reply
  18. divya says

    February 10, 2013 at 4:13 pm

    Oh wow...super yummy delicious... 🙂 lovely clicks..

    Reply
  19. EncourageSpice says

    February 10, 2013 at 9:02 am

    healthy and easy snack ,nice step by step pics.

    Reply
  20. Chef Mireille says

    February 10, 2013 at 5:48 am

    what a flavorful noodle dish!

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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