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!
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.
Add grated carrots and green peas and sauté for another couple of minutes.
Add the roasted vermicelli, salt and water.
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.
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.
Add the lime juice to the upma. Garnish with cilantro leaves. Vermicelli upma is ready to be served.
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.