Semiya Upma | Vermicelli Upma

Semiya Upma is a well-liked South India breakfast and a nice variation from rava/sooji upma. My husband loves this upma a lot and I make this dish quiet frequently.  

This upma is very easy to make and can be prepared in very less time. It does not need much work.

Ingredients:

Semiya/Vermicelli – 2 cups

Onion – 1 no

Green Chillies – 3-4 no

Ginger – 1 inch finely chopped

Curry leaves – 5 to 6 no

Oil – 3 tsp

Ghee – ½ tsp

Mustard seeds – ¾ tsp

Jeera – ¾ tsp

Urad dal – ¾ tsp

Chana dal – ¾ tsp

Cashews – 5 to 6 no

Salt As Required

Preparation

• In a pan roast semiya in a ½ tsp of ghee for 5 mins or till golden brown.
• Now boil 4 cups of water in a cooking vessel, add vermicelli along with salt and  1 tsp of oil.
• Once Semiya is cooked turn off heat and pour the vermicelli into a strainer to drain water completely and pour cold water over it and keep semiya aside.
• In a cooking vessel take 2 tsp of oil and add chana dal, mustard seeds, jeera, urad dal, cashwes and when mustard seeds splutter add curry leaves.
• Now add chopped onions, green chillies, ginger and fry for 2 minutes.
• Add salt to it.
• Add cooked semiya to the above mixture and mix it lightly and see it combines well.
• Serve hot.