Semiya upma is a delicious upma variant made with vermicelli, spices, cashews, aromatics and herbs. This recipe is quick, easy and has unique flavors and texture. Semiya Upma is a perfect breakfast option for busy morning or as an evening snack.

Ingredients

1 cup semiya

2 tablespoons oil or ghee

1 teaspoon urad dal

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1 pinch asafoetida

7 to 8 curry leaves

1/2 teaspoon finely chopped ginger

1 chopped green chili

1 dry red chili

1 finely chopped onion

Salt as required

1/2 teaspoon sugar

2 tablespoons chopped coriander leaves

Lemon wedges

Instructions

1. Heat pan on a low flame. Take the semiya strands and break them.
2. Now, add the semiya strand in kadai and roast them on low heat. Stirring often.
3. Roast the semiya till they become golden. Remove the roasted semiya in a plate and keep aside.
4. Heat 2 tablespoons ghee in a pan and keep the heat to low or medium-low.
5. Add 1/2 teaspoon mustard seeds. Let them begin to crackle.
6. Once the mustard seeds start crackling, add 1/2 teaspoon cumin seeds and 1 teaspoon urad dal.
7. Stir and fry till the dal starts turning golden. Then, add cashews. You can also use roasted peanuts instead of cashews.
8. Mix everything well. Fry them till urad dal turns golden and cashews becomes light golden. Stirring often.
9. Add 1/3 cup finely chopped onions. Stir and mix.
10. Then add the following mentioned ingredients:
    • 7 to 8 curry leaves
    • 1 chopped green chili
    • 1 dry red chili (broken)
    • 1/2 teaspoon finely chopped ginger
11. Add 1 pinch asafoetida and mix well.
12. Sauté on low flame till the onion turns translucent.
13. Now, add 2 cups water or as instructed on the package of vermicelli.
14. Add 1/2 teaspoon sugar.
15. Add salt as required. Mix well.
16. Increase the flame to medium-high or high heat and bring the mixture to a rolling boil.
17. Reduce the flame to low and them add the roasted semiya. Mix very well.
18. Let the semiya cook and keep the heat to low or medium-low. Stir at intervals.
19. Cook semiya till all the water is absorbed and semiya has cooked well.
20. Switch off the heat. Garnish with chopped coriander leaves. Mix again.
21. Serve semiya upma with lemon wedges or coconut chutney.

Hope you love it! Happy Cooking!