Semiya Upma -- How to make Semiya Upma

Semiya Upma
Semiya also known as Sevia, Sevai is made from Vermicelli. It is another South Indian breakfast dish. To give a twist to the normal rawa/suji upma we make this. It is very light and easy breakfast. The quantities given here are sufficient for six people.


  • Semiya/Vermicelli - 2 cups
  • Onion - 2 Large
  • Tomato - 2 Medium
  • Green Chillies - 3 
  • Ginger - 2 inches
  • Curry Leaves - 5 to 7
  • Coriander Leaves -fistful
  • Oil - 2 tbsp
  • Salt - to taste
  • Turmeric Powder - 1 tsp

For Tadka:

  • Mustard Seeds - 1 tbsp
  • Cumin Seeds - 1 tbsp
  • Black Gram - 1 tbsp
  • Bengal Gram - 1 tbsp


  1. Boil water in a wide and thick bottomed vessel. 
  2. Add vermicelli/semiya to it and cook. Once cooked pour it in a perforated bowl and run tap water over it. So it gets cooled and the vermicelli won't stick with one another. 
  3. Chop onion, tomato, green chillies and ginger. 
  4. Heat oil in a kadai, add all ingredients under the heading 'For Tadka' and curry leaves. 
  5. Once they start spluttering add chopped onion and tomato. Fry them for a while.
  6. Again add chopped green chillies and ginger. Fry them till the onions softens.
  7. Add salt and turmeric powder. Add cooked vermicelli/semiya. Mix well. Cook for another 5 minutes.
  8. Serve it with any chutney or pickle. 

Semiya Upma

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