This Vermicelli Upma can be eaten for breakfast or any meal! Also known as sevia or semiya upma. Upma is a traditional Indian meal, but I made it with a twist!
What Is Upma?
Upma is a traditionally a South Indian dish, but no matter where you go in India, upma is a very popular breakfast item. Rava upma is typically made from dry roasted semolina. The semolina is cooked into a porridge consistency with spices, nuts, and often vegetables. Most times you will find it for breakfast but can be eaten as a snack, brunch, or even lunch. The consistency and texture are similar to grits or cream of wheat.
What Is Vermicelli Upma?
Let’s get some vocabulary out of the way. Vermicelli in the English language is a noodle, or angel-hair type spaghetti broken into short pieces. The noodle/pasta/vermicelli can be made from wheat, semolina, rice, or brown rice. You might even find newer versions popping up in the gluten free world made out of other flours. Vermicelli is translated to Sevia or Sevai. I have come across it being called sevaiyan or semiya in other translations.
When we make Vermicelli Upma, we take the traditional Upma and transform it from a porridge-like breakfast dish to a noodle dish. It is essentially cooked the same way but gives this classic dish a little variety and a snazzy upgrade 👏🏻. In the MVF kitchen, I make conventional Rava Upma for brunch/breakfast. Alternatively, I make Vermicelli Upma for dinner with vegetable sabzi (Soy Beans, Eggplant, or Okra).
I buy roasted vermicelli in our local Indian grocery store. However, you can use any store-bought version you find. I have even used thin rice noodles or angel hair spaghetti and broken it up into smaller pieces to achieve the vermicelli size. If you do not find roasted vermicelli, be sure to follow my steps in the recipe to toast your noodles first before proceeding with the rest of the recipe.
You are going to love this one!
Vermicelli Upma
This Vermicelli Upma can be eaten for breakfast or any meal! Also known as sevia or semiya upma. Upma is a traditional Indian meal, but I made it with a twist!
Ingredients
- 1 cup Vermicelli
- 2 tsp Avocado Oil (optional/omit if you do not use oil)
- 1 tsp Mustard Seeds
- 1 tbsp Chana Daal + 1 tbsp Urad Daal (optional/sub extra nuts if you don't have daal)
- 3 tbsp Raw Peanuts
- 3 tbsp Raw Cashews
- 1 tsp Turmeric Powder
- 4-6 Curry Leaves (if available/optional)
- 1 Onion (diced)
- 1 tsp Salt
- 2 tsp Grated or Minced Ginger (or ginger paste)
- 1 cup Frozen Peas + Carrots
- Water – 1.5 cups
Directions
- Step 1 If You Need To Roast Your Vermicelli/Spaghetti:
- Step 2 Heat 1 tsp of the oil in a deep non-stick pan on medium heat.
- Step 3 Once the Oil is hot, add the vermicelli and cook over medium heat until it turns a light golden brown color. Stir frequently, do not allow to burn. Remove from heat, transfer to a plate, set aside.
- Step 4 In the same pan, add the remaining oil (if using) and heat the oil over on medium heat.
- Step 5 Once hot, add in Mustard Seeds and allow them to pop.
- Step 6 After they pop, add in the chana dal, urad dal, peanuts, and cashews. Continue to cook for 2 minutes or until golden brown, do not allow them to burn.
- Step 7 To the same pan, add the turmeric, curry leaves, and onions. Cook over medium-high heat for 5 minutes or until translucent. Stir frequently adding water 1 tbsp at at time if they begin to stick to the pan. Add in the ginger and stir.
- Step 8 Next, stir in the peas + carrots, the water, gently stirring the mixture with each addition.
- Step 9 Cover the pan, keep the heat medium-high until the mixture reaches a boil. Once boiling, add in the vermicelli, give it a good stir being sure to mix all the flavors together, reduce heat to low.
- Step 10 Cook in the covered pan for on low for 5 minutes.
- Step 11 After the 5 minutes, give it another good stir, turn off the heat and allow to sit for 5 minutes.
- Step 12 Eat or serve immediately. Leftovers can be stored in the refrigerator for 5-7 days. Enjoy!
Need More Incredibly Indian Recipe Ideas? Here are a few of our favorites:
- Lentil Curry
- Instant Pot Turmeric Lentils
- Chickpea Curry (Chana Masala)
- Rice Flour Rotli
- Poha Chivda (Baked not Fried!)
- Batata Poha
- Easy Indian Vegetable Curry
- Easy Vegetable Korma
- Instant Pot Black Eyed Peas
- Copycat McDonald’s Spicy Paneer Wrap
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