Vermicelli upma or Semiya upma an authentic south Indian breakfast bowl for the rushed mornings. For making Vermicelli upma recipe I cooked rice vermicelli is tossed in spices and lemon juice, garnished with roasted peanuts and cashews. It makes for a good breakfast or a packed lunch box. The recipe is gluten-free and vegan if that matters.
This is one of my favourite 20 Minutes Breakfast Bowl Recipe. This vermicelli bowl is known by many names Shavige upma, semiya upma, or simply vermicelli upma. If you love vermicelli noodles too you can try my other favourite Vermicelli recipe, Vermicelli Noodles Veg Pulao, Asian vermicelli bowl and saffron infused vermicelli pilaf. This delicious Sheer Khurma is a quick royal dessert recipe with Vermicelli Noodles.
The best thing about this South Indian breakfast is, you can make it with simple easy available pantry ingredients. And surprisingly, it gets a positive nod from kids.
I often make vermicelli upma for a quick and healthy breakfast or teatime snack. I feel it is very similar to lemon rice because of the spices and tadka that goes in this upma recipe. When Making vermicelli upma recipe, most people do not add lemon juice, but I always like to add lime juice. Lime juice bring in that extra zesty tangy flavour to the rice vermicelli. Also, I love the fresh taste of lime juice.
What Is Vermicelli
Vermicelli is thin pasta or noodles, known by various local names in India. In Gujarat it is known as Sev, Telugu name for vermicelli is Semiya or sevalu, Shavige in Kannada and Seviyan in North India.
How to Make Vermicelli Upma (step by step Video)
There are many types of vermicelli noodles. Made with rice, wheat, semolina. Rice vermicelli is glutenfree if you want to make glutenfree vermicelli recipe.
I love south Indian breakfast recipes because most of them are light on the stomach and super tasty! That is why I add them to my breakfast menu at least for twice a week. This is one common cuisine which my family loves unanimously. Although this is a south Indian staple, vermicelli upma is quite popular in North Indian homes as well. Generally, upma is made with semolina or sooji but this is a great alternative to it.
The Vermicelli Upma recipe tastes best because of toasted peanuts and chana dal along with fried cashews adds a crunch to this simple upma recipe. The play of simple spices, along with aromatic curry leaves and green chillies adds the perfect taste to rice vermicelli.
These quick south Indian recipes are all about the adequate blend of spices added in at the right time. The tampering or tadka changes across India. When you are making south Indian Vermicelli upma, you use mustard and curry patta seasoning. For Making North Indian Namkeen seviyan recipe it changes to cumin, onion and tomato tadka. Isn’t it fascinating to see the same Vermicelli taking different flavours as you move across the country?
You Can Also read
5 must-have spices that you must have in a south Indian kitchen.
You can serve this vermicelli upma with fresh coconut chutney and green chutney. This lemon vermicelli upma recipe is quite similar to a simple Maharashtrian poha. Have it with a hot cup of tea a morning breakfast or evening snacks.
Enjoy this plate full of hot lemon vermicelli upma made with really simple ingredients and easy steps. Very simple, easily available ingredients and just 20 Minute to make this South Indian breakfast has to be there in most recipe collections.
Vermicelli Upma- Recipe Notes
- Make sure not to overcook the vermicelli.
- Vermicelli pasta is thin so be careful while mixing them in with the spices.
- Keep the heat on medium throughout the recipe as the ingredients are already half cooked and can burn or become sticky.
- Cook the tadka/tampering on low heat. If it gets burned it could spoil the taste.
- You can also add fresh green coriander if you like as garnishing.
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Vermicelli Upma - Rice Vermicelli Bowl
- 800 ml water
- 200 grams rice vermicelli
- 1 tablespoon oil
- A pinch of asafoetida hing
- 1 tablespoon chana dal roasted
- 1 dried red chilli sookhi lal mirch
- 1 teaspoon green chillies chopped
- 5-6 curry leaves
- ¼ teaspoon turmeric haldi
- ½ teaspoon red chilli powder lal mirch
- 1 lime
- Salt to taste
- Roasted peanuts and cashews for garnishing.
- Boil some water and salt in a deep dish pan. Add the vermicelli when the water comes to boil.
- Let it boil for 5-6 minutes, drain and keep it aside.
- Heat oil in a pan and fry the cashews until golden brown and keep aside. I
- n the same oil, sprinkle a pinch of hing and add the roasted chana dal, chopped green chillies and a few curry leaves. Let it cook for a minute in medium heat.
- Break the dried red chilli into two halve and put if in the pan. Add salt, turmeric powder and red chilli powder and stir well.
- Mix in the boiled and drained rice vermicelli and mix well. Let it cook for 2-3 minutes. Put the heat off and squeeze a lime in this upma.
- Top the vermicelli bowl with roasted peanuts and cashews and serve hot.