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    Home » Recipe Course » Breakfast

    Vermicelli / Semiya Upma

    November 4, 2022 . By Meeta Arora . 39 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Semiya Upma
    Semiya Upma

    This Semiya Upma is a traditional South Indian breakfast. Made with vermicelli and vegetables, this upma is mildly spiced, and an easy one-pot recipe. Make it on the stovetop or in the instant pot in less then 25 minutes!

    Semiya Upma made with vermicelli noodles in a bowl garnished with cilantro

    Upma is a favorite Indian breakfast. It can be made with rava, oats, or vermicelli. We love this easy semiya upma that can be made in the instant pot or on the stovetop.

    Call it Vermicelli Upma or Semiya pulao or biryani, the preparation is the same. You can add less or more vegetables to your choice.

    In North India, this dish is called Namkeen Seviyan, which translates to Savory or Salted Vermicelli.

    This Semiya upma is a great choice for a quick and healthy breakfast. It is nutritious with the addition of all the wonderful veggies, and it is great to add to kids lunch boxes too.

    You can also make upma with other grains. Check out Rava Upma, Broken Wheat/Dalia Upma and Quinoa Upma recipe.

    What is Semiya or Vermicelli?

    Vermicelli is a traditional pasta similar to spaghetti, but thinner and broken down to small pieces. You can buy these at an indian grocery store. The brands Bambino or MTR are popular choices.

    There are various types of vermicelli you will see at the store, look for one with wheat. The rice vermicelli (sever) will not work in this recipe.

    I like to buy roasted vermicelli. That makes it even easier to make this upma.

    But if you don't have roasted vermicelli, it is easy to roast yourself. Just add 1-2 teaspoon of ghee or oil in a pan and roast the vermicelli until it turns golden brown.

    Seviyan Vermicelli Semiya

    How to make Seviyan Upma? 

    Start with preparing the ingredients. I like to have the tadka or tempering ingredients ready before starting to cook. Chop the onions and grate the carrots and ginger.

    I am using frozen green peas in this recipe. If you are using fresh green peas, then parboil them before using in this recipe.

    • Start with the tempering - Heat ghee or oil to the pan. Then add the chana dal, urad dal, cumin and mustard seeds. Then add the cashews.
    • Add the curry leaves and green chili pepper. Then the chopped onions and grated ginger.
    • Saute the onions for a couple of minutes, then add the grated carrots and green peas.
    • I used carrots and peas in this recipe, but you can vary with the veggies of your choice. Some options are - bell peppers, corn, edamame, green beans. You can also add lightly sauteed tofu or paneer to increase the protein in this recipe.
    • Then add the vermicelli, salt and water. Cook covered for about 10 minutes until all the water is absorbed, while stirring frequently.

    The vermicelli to water ratio for stovetop is 1 cup vermicelli to 1.5 cups water.

    Step by step collage to make semi upma with vermicelli  and vegetables

    Once the water is absorbed, let the upma rest for few minutes. Then open the lid and add the lime juice and gently stir. Garnish with cilantro leaves and serve.

    Semiya upma made with vermicelli and veggies

    How to make Vermicelli Upma in Instant Pot?

    Follow the same steps to saute the veggies. Then add vermicelli, salt and water. The vermicelli to water ratio for instant pot is 1.5 cup vermicelli to 2 cups water.

    The reason for using less water in the instant pot is that the water does not evaporate which means less water is needed to cook the same dish.

    Pressure cook on high pressure for 1 minute. When the instant pot beeps, do 5 minute natural pressure release, which means release pressure 5 minutes after the instant pot beeps.

    Remove the steel insert from the instant pot so that the vermicelli does not overcook and fluff the vermicelli with a fork.

    Add lime juice and garnish with cilantro.

    Vermicelli Semiya Upma made in the instant pot

    Serve this vermicelli upma with chutney or tea or just by itself.  I always look forward to a weekend breakfast of vermicelli upma with some ginger tea.

    Semiya Upma made with vermicelli noodles in a bowl garnished with cilantro

    Tips for perfect Semiya Upma

    • Use roasted vermicelli in this recipe. Raw vermicelli will become mushy and won't taste good.
    • You can use vegetables of your choice.
    • Add roasted peanuts (groundnuts) at the end to add a crunch to this upma.
    • This recipe can be doubled in the instant pot with the same cooking time. On the stovetop, it will take a little longer for the vermicelli to soak the water.

    Hope you enjoy this easy and delicious Vermicelli Upma.

    Here are more indian breakfast recipes you will enjoy:

    • Sabudana Khichdi
    • Masala Oats
    • Avocado Chutney Sandwich
    • Khaman Dhokla
    • Sooji Upma
    • Besan Chilla
    Tried this recipe?Give a rating by clicking the ★ below
    Semiya Upma made with vermicelli in a bowl

    Semiya Upma (Vermicelli Upma)

    Meeta Arora
    This Semiya Upma is a traditional South Indian breakfast. Made with vermicelli and vegetables, this upma is mildly spiced, and an easy one-pot recipe. Make it on the stovetop or in the instant pot in less then 25 minutes!
    4.94 from 31 votes
    Print Save Saved! Pin
    Servings: 4
    Calories: 455
    Course: Breakfast, Snack
    Cuisine: South Indian
    Diet: Vegan
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins

    Equipment

    • Instant Pot/Pressure Cooker
    • Heavy Bottom Pan

    Ingredients
     
     

    • 2 tablespoon Ghee or Oil
    • 1 teaspoon Chana Dal
    • 1 teaspoon Urad Dal
    • ½ teaspoon Mustard Seeds (Rai)
    • ½ teaspoon Cumin seeds (Jeera)
    • 2 tablespoon Cashews optional
    • 8-10 leaves Curry Leaves (Kadi Patta)
    • 1 Green Chili Pepper chopped, optional
    • 1 teaspoon Ginger grated
    • ½ cup Onion chopped
    • ½ cup Carrots grated, optional
    • ¼ cup Green peas optional
    • 1 teaspoon Salt adjust to taste
    • 1 ½ cup Roasted Vermicelli
    • 2 cup Water for instant pot method (3 cups for stovetop method)
    • 2 teaspoon Lime juice
    • Cilantro chopped, to garnish
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    Instructions
     

    • Heat large heavy bottom pan on medium-high heat (or the instant pot on saute mode). Add ghee/oil and let it heat.
    • Add chana dal, urad dal, mustard seeds, cumin seeds and let them crackle. Then add the cashews.
    • Add the curry leaves and green chili pepper.
    • Add onions, ginger and sauté for 2-3 minutes.
      Onions and other tempering ingredients in the instant pot
    • Add grated carrots and green peas and sauté for another couple of minutes.
      grated carrots, peas and onions in the instant pot
    • Add the roasted vermicelli, salt and water.
      Vermicelli being cooked in a pot

    Stovetop method

    • Cover the pan and let the vermicelli cook and absorb all the water on medium-low flame.
    • Stir couple of times in between. Turn off flame and let it rest.
    • Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
      Semiya upma made with vermicelli and veggies

    Instant Pot Method

    • Change the instant pot setting to pressure cook (manual) mode on high pressure for 1 minute.
    • When the instant pot beeps, do 5 minute natural pressure release, which means release pressure 5 minutes after the instant pot beeps. Remove the steel insert from the instant pot and fluff the vermicelli with a fork. 
      Vermicelli Semiya Upma made in the instant pot
    • Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
      Semiya Upma made with vermicelli in a bowl

    Notes

    Tips:
    • Use roasted vermicelli in this recipe. Raw vermicelli will become mushy and won't taste good.
    • You can use vegetables of your choice. Some options are - bell peppers, corn, edamame, green beans. You can also add lightly sauteed tofu or paneer to increase the protein in this recipe. 
    • Add roasted peanuts (groundnuts) at the end to add a crunch to this upma.
    • This recipe can be doubled in the instant pot with the same cooking time. On the stovetop, it will take a little longer for the vermicelli to soak the water.
    Note: This recipe has been updated to add more details and new photos. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 455kcalCarbohydrates: 83gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 19mgSodium: 800mgPotassium: 174mgFiber: 4gSugar: 3gVitamin A: 2893IUVitamin C: 88mgCalcium: 46mgIron: 1mg
    Keyword semiya upma, vermicelli recipes, vermicelli upma
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. Dabakaru says

      July 06, 2022 at 5:27 pm

      Love this

      Reply
    2. Indrayani Vaze says

      March 07, 2021 at 8:42 am

      I made this today and it came out perfect !! Thank you so much for recipe .. sharing with my friends ..

      Reply
      • Piping Pot Curry says

        March 08, 2021 at 9:54 am

        Hi - So happy to hear that. Thank you for sharing it 🙂

        Reply
    3. Girish K. says

      December 05, 2020 at 9:23 am

      Hi Meeta, I was most impressed with your professional qualifications, from Mumbai and Stanford !
      ( I am an alumni from Mumbai (Chem Engg) and Rochester NY...)
      I figured a fantastic scholar, like you, must also be a great gourmet ! .... Perhaps ... 😉

      I actually wanted to make Rice Stick Usli, (our word for upma -) and I used your suggestions. liberally .
      Modifications" ....... I used (broken) rice sticks, Chao Ching, chinese rice noodles.... soaked for 20 minutes.
      For tadka, I used mustard seeds and Urad dal ( for nuttiness - ), kadi patta, cumin seeds, and a few slivers of jalapeno pepper. I also added a few pinches of Hing. (Asaoefotida).
      For the veggies, I addded a can of sweet corn, but no onions or garlic. I had used enough onions and garlic in far too many of my dishes, last night. ;->) I also put in a liberal amount of roasted cashew nuts, which according to me, at least, are also vegetables.
      I also added a dollop of frozen ground coconut shavings,and a few sprinkles of coconut powder .... sort of Mangalore / Udupi style. The final result was very good,( according to my persnickety wife ).
      I intend to buy an Instant Pot, .... the moment my wife agrees to give her permission. ;-o)
      Best of Luck on your Blog, and I will come often again. Thank you very much ! Girish K.

      Reply
      • Meeta Arora says

        December 07, 2020 at 7:29 am

        Hi Girish - Thank you for your kind words. It is great to meet you here. Thanks for sharing how you used the recipe for rice noodles. It is exactly how I would try making them, perhaps will skip the instant pot as rice noodles will get overcooked in it. I would love to hear if you try any other recipes.

        Reply
    4. Bindi Parikh says

      June 09, 2020 at 12:13 pm

      I've made this so many times. Its foolproof and delicious! If I want to make it for a crowd, say around 5 times the given quantity, do I need to increase the time to cook? Thank you.

      Reply
      • Meeta Arora says

        June 23, 2020 at 12:40 am

        Hi Bindi - So glad to hear you have been enjoying the Upma. The cooking time will remain the same even if you increase the quantity of Seviyan.

        Reply
    5. Deepa says

      May 16, 2020 at 8:51 am

      It is easy and love the fact you do not need baby sit. Thanks for posting the recipe!!

      Reply
    6. Pooja says

      May 12, 2020 at 9:55 am

      Love the proportions and cooking time for this - comes out great each time! Our favorite version is with mixed veggies and a bit of pasta sauce (I put in about 4-5 tbsps on top without stirring before closing the lid to cook).

      Reply
    7. Isha says

      July 28, 2019 at 6:09 am

      Can i use non roasted vermicelli for the same?

      Reply
      • Meeta Arora says

        July 29, 2019 at 5:55 pm

        Hi Isha - I would suggest to roast the vermicelli with some ghee or oil before using in this recipe. You can do that in the instant pot on saute mode or on the stovetop in a pan.

        Reply
    8. Savita Rohra says

      April 14, 2019 at 6:50 pm

      I tried this and it came out delicious! All of the measurements were perfect! I have made it already 5-6 times from your recepie. Thank you!

      Reply
      • Meeta Arora says

        April 15, 2019 at 2:47 pm

        Hey Savita - So glad to hear you have tried and liked the kheer multiple times. Thank you for sharing back your review!

        Reply
    9. Balasaraswathy Gomathinayagam says

      January 21, 2019 at 6:55 am

      Small request/suggestion Video version will be more helpful

      Reply
      • Meeta Arora says

        January 21, 2019 at 8:21 am

        Hello Balasaraswathy - I am starting to add more videos to recipes, and will add this one to the list too!

        Reply
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