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Rice vermicelli upma

Vermicelli Upma - Semiya Upma Recipe

Semiya upma recipe, vermicelli upma recipe, vermicelli bowl recipe with step by step photo/video. healthy South Indian breakfast recipe made with thin rice vermicelli or Asian noodles. 
5 from 2 votes
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Course: Breakfast, brunch
Cuisine: Indian, indian cuisine, south indian
Keyword: upma, vermicelli
Prep Time: 2 minutes
Cook Time: 18 minutes
Servings: 3
Calories: 312kcal
Author: Rekha Kakkar


  • 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.


Cook Vermicelli

  • 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.

Prepare Tadka/Tempering

  • Heat oil in a pan and fry the cashews until golden brown and keep aside. I
  • In 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. 



Calories: 312kcal | Carbohydrates: 62g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 43mg | Fiber: 3g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg