Semiya Upma

Semiya Upma

Recipe Spotlight

There are many versions of Uppuma (Upma / Uppuma / Uppittu), its a popular dish in South India. Various seasoning and/or vegetables are often added during the cooking, depending on individual preferences.

Servings: 4 Persons


Semiya / Vermicelli  (4 cups)

Onion (2nos.-Chopped)

Green Chillies (2nos. Slitted)

Optional (Carrot, beans, potato, peas – chopped small – 1 cup)

Ginger (1cm cube- Crushed)

Garlic (1 clove, Cushed)

Mustard (¼ tsp)

Urad Dhal (¼ tsp)

Chenna Dhal (¼ tsp)

Curry leaves ( 1 sprig)

Coriander leaves (2 sprigs, chopped)

Oil / Ghee (10tsp)

Salt (to taste)


Heat a thick bottomed pan, fry vermicelli in low flame, till the colour changes, and you get a pleasant smell. (Do not wait till its brown). Cool off, keep aside.

Heat 1tsp oil/Ghee in a pan, add mustard & dhals, wait till mustard sputters.

Add ginger, garlic, Curry leaves, Green chillies and onion (if vegetables, add them), Saute for a minute.

Add 4 cups of water & salt. Let it boil.

Reduce flame to low. Add vermicelli to the water slowly, mixing it thoroughly, avoiding the formation of lumps.

Add the remaining oil/Ghee, Mix well. Remove from flame & Cover it with lid. Wait for 10 minutes.


Dole out hot vermicelli uppma, Garnishing with coriander leaves, tastes good with Chutney or Sambar. Many likes to have Uppma with Sugar or Gun Powder, too.

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