Vermicelli Upma (Semiya Upma)

Ingredients

• 30 ml (2 tablespoons)oil
• 2.5 ml (1/2 teaspoon)mustard seeds
• 2.5 ml (1/2 teaspoon)jeera (cumin) seeds
• 2.5 ml (1/2 teaspoon)split urad dal
• 5 ml (1 teaspoon)chana dal (optional)
• 6–8cashews (optional)
• 2green chillies, finely chopped
• 5 ml (1 teaspoon)ginger, minced
• 1 stalkcurry leaves
• 1 pinchhing (asafoetida; omit for gluten-free)
• 1 smallonion, finely chopped
• 240 ml (1 cup)mixed vegetables (carrot, beans, peas, capsicum and sweetcorn)
• 240 ml (1 cup)Bambino vermicelli (semiya), roasted
• 1.25 ml (1/4 teaspoon)turmeric powder (haldi, optional)
• to tastesalt
• 480 ml (2 cups; 300 ml or 1 1/4 cups for the Instant Pot version)water
• 15 ml (1 tablespoon)lemon juice
• 30 ml (2 tablespoons)coriander (cilantro), for garnish
• 30 ml (2 tablespoons)freshly grated coconut (optional)

Instructions

1. 1

   Roast vermicelli

   For the stovetop method, dry-roast unroasted vermicelli in a pan over a medium-low heat until light golden. Skip this step if using the already-roasted Bambino vermicelli.

2. 2

   Temper the spices

   Heat the oil in a kadai. Add the mustard and cumin seeds and let them crackle, then add the urad dal, chana dal and cashews. Sauté until the dals are light golden.

3. 3

   Add aromatics

   Stir in the green chillies, ginger, curry leaves and hing. Sauté for a few seconds, until fragrant.

4. 4

   Cook the onion

   Add the chopped onion and cook until it becomes light brown.

5. 5

   Soften vegetables

   Add the mixed vegetables and sauté for about 2 minutes, until soft and tender.

6. 6

   Season the mixture

   Add the turmeric and salt, then cook for 1 more minute.

7. 7

   Boil the water

   Pour in 2 cups of water and bring it to a boil. Taste the liquid and adjust the salt if needed.

8. 8

   Cook the vermicelli

   Add the roasted vermicelli and mix well. Cover and cook over a medium-low heat until it has absorbed all the water.

9. 9

   Finish and serve

   Squeeze the fresh lemon juice over the upma. Add coriander and, if desired, freshly grated coconut; mix gently and serve hot.

10. 10

    Roast if needed

    For the Instant Pot method, if the vermicelli is unroasted, use Sauté mode to dry-roast it until light golden. Skip this if using store-bought roasted vermicelli.

11. 11

    Start the tempering

    Press Sauté and heat the oil or ghee. Add mustard seeds, cumin seeds, urad dal and chana dal; sauté until the dals turn light golden brown.

12. 12

    Add aromatics

    Add the green chillies, ginger, curry leaves and hing. Sauté for a few seconds.

13. 13

    Cook the onion

    Add the chopped onion and sauté until it becomes light brown.

14. 14

    Add remaining ingredients

    Add the mixed vegetables and sauté for 1–2 minutes. Add the roasted vermicelli, turmeric, salt and water, then mix well.

15. 15

    Pressure cook

    Close the lid securely and turn the vent to Sealing. Select Pressure Cook or Manual on High Pressure and set the cooking time to 1 minute.

16. 16

    Release pressure

    When the Instant Pot beeps, let the pressure release naturally for 5 minutes. Release any remaining pressure before removing the lid.

17. 17

    Finish and serve

    Remove the steel insert from the Instant Pot. Add lemon juice and, if desired, fresh coriander and grated coconut. Gently fluff the vermicelli with a fork before serving.

What is vermicelli upma?

Upma is a savoury South Indian breakfast dish, commonly made by cooking a grain or grain-like ingredient with a spiced tempering. This version uses semiya, or vermicelli, along with vegetables.

The quick-cooking noodles take on flavour from the spices and aromatics, while lemon and coriander bring a fresh finish. The recipe includes both stovetop and Instant Pot methods.

Nutrition and macros by portion

The nutrition label shows one serving as written: 164 calories, 5g protein, 31g carbs, 2g fat.

The vermicelli supplies most of the carbohydrates, while oil and optional cashews contribute fat; the dals, cashews and vegetables add some protein. For a more balanced plate, serve a portion with plain yoghurt or a pulse-based side.

The vermicelli matters

Roasted semiya: the recipe uses roasted Bambino vermicelli, so the stovetop roasting step can be skipped when that is what you have. If yours is unroasted, dry-roast it until light golden before cooking.

Water: on the hob, the recipe uses 2 cups of water; the Instant Pot version specifies 1 1/4 cups. Follow the amount for your chosen method.

Build the tempering

Whole spices: let the mustard and cumin seeds crackle in the hot oil before adding the dals. Cook the dals until light golden to develop the base of the dish.

Aromatics: add the chillies, ginger, curry leaves and hing briefly, just until fragrant. The onion is cooked separately until light brown before the vegetables go in.

Keep the vegetables tender

Mixed vegetables: carrot, beans, peas, capsicum and sweetcorn are suggested options. Sauté them for around 2 minutes on the hob, or 1–2 minutes in the Instant Pot method.

Doneness: the vegetables should soften during their brief sauté, then cook further with the vermicelli. Avoid extending the sauté unnecessarily if you want them to keep some texture.

Let the vermicelli absorb the liquid

On the hob: bring the seasoned water to a boil before adding the roasted vermicelli. Cover the pan and cook over a medium-low heat until the water has been absorbed.

In the Instant Pot: cook at high pressure for 1 minute, then allow a 5-minute natural release before releasing any pressure left in the pot. Fluff gently with a fork after removing the insert.

Finish with lemon and coriander

Lemon juice: squeeze it over the cooked upma at the end, rather than cooking it with the vermicelli. Mix gently so the strands stay as separate as possible.

Garnish: coriander is included, and freshly grated coconut is optional. Serve the upma hot.

What to serve alongside

This upma can be served on its own as breakfast or a light meal. For a more substantial plate, pair it with a protein-rich side such as plain yoghurt or a cooked pulse dish.

The vegetables already add variety to the bowl, so a simple accompaniment lets the spiced vermicelli remain the focus.

Recipe notes & tips

• Check whether your vermicelli is already roasted before starting.
• Have the vegetables chopped before heating the oil, as the tempering steps move quickly.
• Taste the salted water before adding the vermicelli and adjust it then.
• Use the specified water amount for the cooking method you choose.
• Fluff the cooked vermicelli gently with a fork to separate it without breaking it up.

Variations

• Add vegetables: use the suggested mix of carrot, beans, peas, capsicum and sweetcorn.
• Keep it nut-free: leave out the optional cashews.
• Add coconut: finish with the optional freshly grated coconut.
• Adjust the heat: use fewer green chillies for a milder bowl.
• Omit turmeric: skip the optional turmeric powder if preferred.

Common mistakes to avoid

• Skipping the roast for raw vermicelli: dry-roast it until light golden before cooking.
• Burning the dals: sauté them only until light golden, then add the aromatics.
• Overcooking the aromatics: sauté the chillies, ginger, curry leaves and hing only for a few seconds.
• Using the hob water amount in the Instant Pot: use 1 1/4 cups for the Instant Pot version.
• Opening the Instant Pot straight away: wait for the 5-minute natural release, then release any remaining pressure.

How to store

Refrigerate leftovers in an airtight container and use within 2–3 days. Reheat until piping hot, adding a small splash of water if the vermicelli has dried out.

Frequently asked questions