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    Home » Breakfast / Tiffins » Easy Semiya Upma | Vermicelli Upma Recipe with Coconut

    Easy Semiya Upma | Vermicelli Upma Recipe with Coconut

    Posted on May 23, 2020 · Last Updated on July 9, 2020 · By Srividhya G · 33 Comments

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    semiya upma in a ceramic bowl with text overlay for pinterest

    Enjoy your breakfast or dinner with this quick and easy semiya upma or vermicelli upma. Here is my bachelor-friendly basic version of the semiya upma recipe that you can make in less than 20 minutes flat!

    close up overhead shot of semiya upma

    I took the time to post thengai aval or aval upma,  rava khichdi, and semiya khichdi, but I completely forgot about posting the simple and basic version for semiya upma. And here I am to amend that. Sometimes I miss posting the comforting and easy recipes here in this space. And this semiya upma is one such recipe. 

    Semiya is the Tamil name for vermicelli. Think semiya or vermicelli as Indian spaghetti but comparatively thinner than the spaghetti. It’s also wheat/maida product, so it’s not gluten-friendly. But these days you can find millet-based vermicellis. I am using the regular roasted semiya for this recipe.

    Like idli and dosa, upma is also a favorite breakfast dish. If you notice, I categorized this under breakfast/tiffin. Tiffin means light snacks, and it includes not only fried goodies but also these light meals. Atleast in our household, that’s how the terminology works. :-) You can relish this upma for breakfast or dinner. I even pack this for our lunch.

    As I mentioned before, this recipe is a very simple or basic version, and you can customize it according to your preference. It’s a perfect bachelor friendly or beginners friendly recipe.

    Kiddo wasn’t a big fan of onions during his toddler stage, and whenever my husband makes this upma, he always makes it less spicy without onion but with coconut. And that became appa’s semiya upma, and my version with onion became amma’s upma. :-) Today I am sharing the appa’s semiya version recipe.

    simple semiya upma in a bowl with sugar on the side and pan full of semiya behind

    Let me explain the variations and customizations as I explain the ingredients.

    There are three main steps involved in semiya upma.

    1. Prepare the tempering
    2. Add water and bring to boil along with salt
    3. Add roasted semiya and let it cook until the moisture is all absorbed.

    That’s it. Easy right?

    Tempering- I went with ghee for tempering and used mustard seeds, cumin seeds, urad dal, and chana dal. But you can use oil of your choice and keep it vegan. Also, you can temper with mustard seeds or mustard seeds + cumin seeds or mustard seeds + urad dal + chana dal. Either one option is ok. And chana dal is entirely optional.

    Curry leaves – If you can source curry leaves, then well and good. Add them. It’s a flavor enhancer, but if you can’t source it, skip the curry leaves.

    Green Chilies – Green chilies are best for upma than dried red chilies. Depending upon the chili variety and your spice preference, you can adjust them. I used two Thai green chilies, and they are pretty spicy.

    Semiya | Vermicelli – In stores, you can find roasted vermicelli. I would recommend that as it saves the roasting time. I usually buy the brand bambino, and it’s readily available in Indian groceries. (Not sponsored) If you can’t source roasted semiya, you can very well use the white ones. Before making the upma, roast them in a pan by adding 1 tsp of oil for 3 to 4 minutes. Unroasted semiya becomes sticky and mushy; hence we have to roast them. Use the short-broken ones. But if you get the long ones, break them into small pieces.

    Water – I usually with 1:2 ratio of water. For 1 cup of vermicelli, I add 2 cups of water.

    Salt – Be careful while adding salt to this upma. Rava upma absorbs salt nicely, but semiya upma doesn’t. Go with a minimal amount. I used about 1.25 tsps of salt for this measure.

    Coconut – Yet another optional ingredient but adds a nice texture and, of course, flavor to the upma. You add towards the end and gently mix. That’s it.

    overhead shot of semiya upma in a pan

    Other ingredients –

    • If you notice, we did not add asafoetida or onion. You can add both. Along with curry leaves, you can add little hing as well. If using onion, 1 cup of chopped onion would be good for this measure. Saute the onion and then add the water.
    • You can add vegetables like peas, carrot, and potatoes. Make them you cut into small cubes and also do not add more than 1 cup of them. Increase the salt amount and green chilies if adding vegetables.
    • You can also add nuts like peanuts or cashews. Roast them first before tempering and set it aside. Add them finally. If you are using roasted peanuts, add it along with the tempering.

    Now that we have seen all the about the ingredients let’s see the simple semiya upma recipe with step by step pictures.

    • Heat a pan and add the ghee. Once it melts, add the mustard seeds, cumin seeds, urad dal, and channa dal.

    ghee tempering for semiya upma

    • Then add the curry leaves and let it fry for 20 seconds or so.

    adding curry leaves to semiya upma

    • Now add the 4 cups of water and gently mix.

    adding water to cook semiya upma

    • Bring the water to boil. Now add the salt and mix well. After adding salt, let it boil for one more minute.

    adding salt and boiling

    • Now add the roasted semiya slowly. Carefully mix while adding so that there aren’t any lumps.

    adding semiya to the water

    • Reduce the heat to medium and cover partially like below and cook for 3 to 4 minutes.

    covering and cooking

    • Here it the upma after four minutes.

    semiya upma after 4 minutes of cooking

    • Remove the lid and let it cook in medium-low heat for 2 to 3 minutes until the moisture is all absorbed. Now add the coconut and spread it evenly. 

    adding coconut

    • Be careful while mixed. Gently fold in the coconut. And that’s it. Garnish it with semiya and relish it hot.

    semiya upma after mixing the coconut

    How to serve the semiya upma-

    • While you can relish it with coconut chutney or sambar, I love it with lemon pickle or mango pickle, and the husbandman and kiddo like it with sugar.

    semiya upma in a ceramic bowl with sugar cannister next to it and pan full of semiya behind it

    Recipe Notes-

    • Adjust the salt and spices according to your preference.
    • I have explained all the variations in the post. Please check the same for customizations.
    • Instead of ghee, you can use coconut oil or any other oil of your choice.

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this semiya upma recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    semiya upma in a ceramic bowl
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    5 from 1 vote

    Easy Semiya Upma | Vermicelli Upma Recipe with Coconut

    Enjoy your breakfast or dinner with this quick and easy semiya upma or vermicelli upma. Here is my bachelor-friendly basic version of the semiya upma recipe that you can make in less than 20 minutes flat!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: South Indian
    Servings: 6
    Calories: 342kcal
    Author: Srividhya G

    Equipment

    • Sauce pan or kadai

    Ingredients

    Measurement Details: 1 cup=240ml;1tbsp=15ml;1tsp=5ml

    • 1.5 tbsp ghee
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • ½ tsp urad dal dal
    • ½ tsp chana dal
    • 10 curry leaves
    • 2 green chili chopped
    • 4 cups water
    • 1.25 tsp salt or to taste
    • 2 cups vermicelli or semiya roasted
    • ¼ cup coconut grated. If using frozen thaw it to room temperature
    • 2 tsp cilantro chopped to garnish

    Instructions

    • Heat a pan and add the ghee. Once it melts, add the mustard seeds, cumin seeds, urad dal, and channa dal.
    • Then add the curry leaves and let it fry for 20 seconds or so.
    • Now add the 4 cups of water and gently mix.
    • Bring the water to boil. Now add the salt and mix well. After adding salt, let it boil for one more minute.
    • Now add the roasted semiya slowly. Carefully mix while adding so that there aren't any lumps.
    • Reduce the heat to medium and cover partially and cook for 3 to 4 minutes.
    • Remove the lid and let it cook in medium-low heat for 2 to 3 minutes until the moisture is all absorbed.
    • Now add the coconut and spread it evenly. Be careful while mixed. Gently fold in the coconut. And that's it. Garnish it with semiya and relish it hot.

    How to serve the semiya upma-

    • While you can relish it with coconut chutney or sambar, I love it with lemon pickle or mango pickle, and the husbandman and kiddo like it with sugar.

    Notes

    • Adjust the salt and spices according to your preference.
    • I have explained all the variations in the post. Please check the same for customizations.
    • Instead of ghee, you can use coconut oil or any other oil of your choice.

    Nutrition

    Calories: 342kcal | Carbohydrates: 68g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 687mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 35mg | Calcium: 29mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: This recipe was originally posted in 2015 but now updated with new pics and recipe cards. Also, I updated it as a nut-free semiya upma.

     

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    Filed Under: Breakfast / Tiffins Tagged With: Bachelors recipe, Blogging Marathon, no onion no garlic, semiya upma

    Reader Interactions

    Comments

    1. Varada says

      February 10, 2015 at 6:10 am

      My kind of dish. We rarely use onion so totally love the flavors of this dish.

      Reply
      • srividhya says

        February 10, 2015 at 6:56 am

        Thanks varada

        Reply
    2. Harini says

      February 09, 2015 at 6:30 pm

      Interesting conversation. Never add too much coconut in semiya, Should try sometime.

      Reply
      • srividhya says

        February 09, 2015 at 8:56 pm

        :-) :-)

        Reply
    3. themadscientistskitchen says

      February 09, 2015 at 6:41 am

      Love the upma lucky you the kiddo accepts appa recipe. Mine dont. I love the ghee tadka .

      Reply
      • srividhya says

        February 09, 2015 at 1:59 pm

        Thanks

        Reply
    4. Pavani says

      February 08, 2015 at 1:33 pm

      Wow, your husband sure knows his way around the kitchen. That is one gourmet style Semya upma. Love the final ghee tadka — just the touch to make it even more special.

      Reply
      • srividhya says

        February 08, 2015 at 9:15 pm

        Thanks you. Yeah I love the ghee tadka too. :-)

        Reply
    5. Suma Gandlur says

      February 07, 2015 at 8:50 pm

      Delicious. This is how my mother makes semiya upma with loads of coconut.

      Reply
      • srividhya says

        February 08, 2015 at 9:16 pm

        :-) :-)

        Reply
    6. Sneha datar says

      February 07, 2015 at 9:16 am

      An interesting recipe, must try t.

      Reply
      • srividhya says

        February 08, 2015 at 9:16 pm

        Thanks

        Reply
    7. Bikramjit says

      February 06, 2015 at 6:11 am

      i want to have this one tooooooooooooo :)

      Reply
      • srividhya says

        February 06, 2015 at 7:11 am

        Sure.. let me know d menu before u come. Will prepare

        Reply
    8. Srivalli says

      February 05, 2015 at 10:55 pm

      Interesting one with coconut..

      Reply
      • srividhya says

        February 06, 2015 at 7:11 am

        Thanks

        Reply
    9. Vaayadi Pennu ;) says

      February 05, 2015 at 10:03 pm

      This was breakfast in the hostel this morning :) coincidence :)

      Reply
      • srividhya says

        February 06, 2015 at 7:08 am

        Oh wow..

        Reply
    10. Traditionally Modern Food says

      February 05, 2015 at 2:10 pm

      Sri, of hubby is a grt cook that’s a super duper advantage na.. Coconut in upma I love it should try

      Reply
      • srividhya says

        February 05, 2015 at 6:02 pm

        Oh yeahhh.. I love most of his dishes. :-)

        Reply
    11. priya says

      February 05, 2015 at 12:17 pm

      Damn cute conversation, this recipe sounds fabulous and easy as well.

      Reply
      • srividhya says

        February 05, 2015 at 6:02 pm

        :-) Thanks

        Reply
    12. Padma says

      February 05, 2015 at 11:43 am

      Simple and easy to follow recipe:)Loved the coconut with it:)
      Hope to see you sometime soon in my space:)
      www.masalakorb.com

      Reply
      • srividhya says

        February 05, 2015 at 6:07 pm

        Sure. Welcome to my space. :-) Exploring yours right away

        Reply
    13. smdeea11 says

      February 05, 2015 at 10:08 am

      I loved the conversation post. And this recipe sounds nice!

      Reply
      • srividhya says

        February 05, 2015 at 10:20 am

        :-) :-) Thanks Smdeea. (how to address you?)

        Reply
        • smdeea11 says

          February 05, 2015 at 8:19 pm

          Deea :D

          Reply
    14. Sandhya Ramakrishnan says

      February 05, 2015 at 9:41 am

      That should have been one awesome recipe!

      Reply
      • srividhya says

        February 05, 2015 at 10:19 am

        Thanks :-)

        Reply
    15. cookingwithsapana says

      February 05, 2015 at 8:45 am

      Semiya with coconut sounds wonderful.Will try it for sure..

      Reply
      • srividhya says

        February 05, 2015 at 8:59 am

        :-) :-)

        Reply

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