Roasted Vermicilli Upma (Semia Upma)

There are a variety of Upmas' that you can make. You have the Bread upma, Rava upma (Sooji), Vermicilli or Semia Upma, Arisi Upma and other varieties too. While the basic preparation remains the same, there are subtle points that have to be ritually observed. Rice (Arisi) Upma has to be steamed well and cooked a little longer compared to other varieties. Semia and rava(sooji), have to be roasted before they can be added to the vegetables. But my favorite part of the semia upma is the golden crust with the semia nicely roasted that is just unbelievably tasty.

Roasted Vermicilli
Potatoes (Steamed)
Carrots (Steamed)
Peas (Steamed)
Lime juice
Corainder leaves
Ginger juliennes

Mustard seeds
Curry leaves
Chilli powder


1. Heat a little oil in a pan. When the oil is hot, add the semia and roast it until it turns a golden brown. Take care not to burn the semia. Transfer this roasted semia into another bowl.
2. Take the pan again. Add oil and when the oil is hot, add the mustard seeds, ginger juliennes and curry leaves. Add the onions and fry until they turn a golden brown.
3. Add the peas, potatoes and carrots and mix well.
4. Add the tomatoes.
5. After 5 minutes, add two cups of water(the water should be enough to allow the semia to cook) to the vegetables.
6. Once the water begins to boil, add salt so that it dissolves evenly.

7. Add the roasted vermicilli, cover with a lid, and allow it to cook. 
8. Remove from fire and allow it to cool.
9. Add a dash of lime and turn the semia well. For colour and aroma, garnish with corainder leaves.

Serve the upma hot. For that extra touch, drizzle a little ghee on the top.


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