February 01, 2017

Semia /Vermicelli Upma - Shavigge Uppit

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Upma is one of the staple breakfast menus in most of the households.Its quick and easy to make at the same time , sumptuous and filling when you add vegetables to it.

Rava Upma,Sabudana Upma,Variations of Poha - Tamarind Poha,Aloo Poha,Vegetable poha ,Broken Rice Upma etc etc are some of the varieties of upma you can try.

Semia Upma is made using vermicelli. You can use any variety of vermicelli that you like . Now a days we get millet based vermicelli too which can be used . Today's recipe, I have used the traditional normal non roasted vermicelli. 

The tip to get perfect Semia upma is to roast the vermicelli to perfection and the proportion of water . For 1 cup vermicelli I always use 1.75 cups of water. This ratio gives me the perfect semiya upma.

This version of semia upma has tomatoes and peas ,while you can even make the vegetable version following the same procedure by adding extra veggies of your choice.

I use the non roasted vermicelli of MTR Brand  and do the roasting at the time of preparation.In case you use the roasted vermicelli,the steps remain the same except that you save time on roasting the semia.

These upma varieties can also be packed for lunch box for kids as well as adults.

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2-3
Cooking Complexity : medium
Water ratio : 1 cup vermicelli : 13/4th cup water.


1.5 cups unroasted semia/vermicellii
2 medium sized tomatoes finely chopped
handful of frozen/fresh peas
2-3 green chillies chopped
6-7 curry leaves finely chopped
1/2 tsp mustard seeds
1 tsp udad dhall + channa dal
pinch of asafoetda/hing
pinch of turmeric
3 - 4 teaspoons oil
salt as needed

  • ©Sweet Spicy Tasty©
  • In a frying pan ,add about 1/2 tsp oil and add roast the vermicelli until it turns golden
  • brown.Saute occassionally to prevent the burning of vermicelli.Keep aside.
    • If using pre roasted vermicelli,skip the above step
  • In a kadai/wok,heat some oil,splutter mustard,the udad dal,channa dal ,the green chillies and curry leaves.Saute once.
  • Add the tomatoes,green peas ,haldi,asafoetida,salt and saute and let the tomatoes cook until soft.
    •       Tip : Incase of adding vegetables,saute them also at this stage,add about half cup water  and let the vegetables cook.
  • Add about 21/2 cups of water and bring it to a boil
  • Add the roasted vermicelli and quickly stir it to avoid formation of lumps and set the flame to medium.
  • Close a lid and cook for about 5-7mins or until the water is absorbed into the vermicelli completely.
  • Open the lid and let it cook for another 2 mins.
  • Turn off the stove ,close the lid and let it rest for about 5mins . This will make the upma turn fluffy and the vermicelli will remain separate.  
  • Vermicelli upma is now ready to be served with any accomapniment of curd ,chutney ,pickle of your choice.


  1. You can a tablespoon of freshly grated coconut in the end for extra flavor and taste.
  2. Finely chopped mint can be added at the time of boiling water,this gives a minty flavor to the upma.
  3. You can serve it with some mixture or boondi for added crunch .


  1. I love vermicelli Upma and the tip to roast the vermicelli up. I think tomorrows breakfast will be this yum upma. I need to just try it immediately.

  2. looks so delish, the shavige bhaath/ semiya upma is a much loved bfast at home, as long as there are veggies in it :-) the uruga on top makes me hungry now - Kalyani

  3. Semiya upma looks delicious. I have no breakfast plan for tommorow so I am happy I have a new recipe to try.

  4. Your semia upma looks delicious with the vermicelli cooked to perfection. I have never tried savoury vermicelli and this looks like a good recipe to try.


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