Name: Rice Vermicelli Upma/Semiya Upma
Prep time: 10 min
Cook time: 15 min
Ingredients: 250 grams Rice Vermicelli (18 oz, 4.5-5 cups); 2 tbsp ghee (Use oil for vegan); 2 tbsp oil; 2 tbsp peanuts (optional); 1.5 tsp Mustard seeds (Moti rai); 1 tsp Cumin seeds (Jeera); 1.5 tsp Urad Dal; 1.5 tsp Chana Daliya; 1/8 tsp Asafoetida (Hing); 1 cup sliced onions (1 medium sized onion); 3-4 green chilies (chopped, use less for less spicy); 1 tbsp minced ginger; 2-3 sprigs curry leaves; 1 cup diced carrots; 1 cup diced Green Beans; 1/4 cup chopped cilantro, I use the stalks/stems while cooking the vegetables and saved the leaves for garnishing; 1 tsp Turmeric (Haldi powder); 1.5-2 tsp salt (Or as per taste); 1.5-2 tsp sugar; 1 tbsp lemon juice/juice of 1/2 lemon; 1/2 cup shredded coconut (I used Frozen Vadilal shredded coconut)

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Rice Vermicelli Upma/Semiya Upma is a healthy breakfast made in 15 minutes. The Rice Vermicelli Upma/Semiya Upma is gluten free and is made nutritious with the addition of vegetables. There are different varieties of Rice Vermicelli sold in Asian stores. For this recipe I have tried couple of brands (Anil and 777) from the Indian stores and always had good results. I would recommend using the vermicelli sold in Indian stores.

The trick to making non sticky Rice Vermicelli Upma/Semiya Upma is 1) to not boil the vermicelli, instead soak it in boiling water, cover and set it aside. The optimum time is 5 minutes, after that you must strain it, rinse under cold water and set it aside till all the water drains out. Keeping it soaked longer will make the vermicelli sticky and mushy. 2) Turn off the stove after the tarka is ready and vegetables are cooked, then toss the vermicelli gently, do not cook the vermicelii.

I have used chopped carrots and green beans. Peas, cauliflower, cabbage and corn would also work very well. I also like to chop the cilantro stems and use them along with the chopped vegetables. I have also made Rice Vermicelli Upma/Semiya Upma with frozen vegetables and they turn out just as good. You can also fry cashews and use in addition to peanuts.

Some other recipes to try are-

Namkeen Seviyan/Vermicelli Upma

Moong Dal Toast-High Protein Vegan

Batata Vada No Onion Garlic Aloo Bonda

Quinoa Oatmeal Dhokla

Instant Khaman Dhokla with Tips/Tricks for Soft, Spongy Dhokla

Healthy 7 Grain Methi Mathri -Baked & Air Fryer Recipe

Baked Matar Kachori in Puff Pastry/Air Fried Matar kachori Pinwheel

Baked Vada Pav Using Canned Pillsbury Biscuits

Here is the written recipe followed by the step by step pictorial one-

Rice Vermicelli Upma/Semiya Upma

Packed with vegetables, this healthy, delicious one pot dish is made in under 15 minutes. Made without boiling vermicelli noodles, the seviyan turns out non sticky and not mushy at all. V & GF

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Prep Time 10

Cook Time 15

Course Breakfast, Dinner, lunch, Main Course

Cuisine Indian, South Indian

Equipment

1 wok/pan
1 chopping board
1 Knife
1 measuring cups and spoons

Ingredients

250 grams Rice Vermicelli 18 oz, 4.5-5 cups
2 tbsp ghee Use oil for vegan
2 tbsp oil
2 tbsp peanuts optional
1.5 tsp Mustard seeds Moti rai
1 tsp Cumin seeds Jeera
1.5 tsp Urad Dal
1.5 tsp Chana Daliya
1/8 tsp Asafoetida Hing
1 cup sliced onions 1 medium sized onion
3-4 green chilies chopped, use less for less spicy
1 tbsp minced ginger
2-3 sprigs curry leaves
1 cup diced carrots
1 cup diced Green Beans
1/4 cup chopped cilantro, I use the stalks/stems while cooking the vegetables and saved the leaves for garnishing
1 tsp Turmeric Haldi powder
1.5-2 tsp salt Or as per taste
1.5-2 tsp sugar
1 tbsp lemon juice/juice of 1/2 lemon
1/2 cup shredded coconut I used Frozen Vadilal shredded coconut

Instructions

Cook Rice Vermicelli

In a Large bowl, put the Rice vermicelli, roughly broken
Pour boiling water over the vermicelli, COVER AND SET ASIDE FOR 5 MINUTES
Drain the vermicelli after 5 minutes and rinse under cold water and leave in colander /sieve for water to completely drain out

Rice vermicelli Upma/Vermicelli Semiya

In wok add ghee and oil. When oil is hot, put the peanuts and stir fry for few minutes. Peanuts should change color but not be burnt. remove from oil and set aside
In same pan , add mustard, cumin, urad dal, chana dalia and asafoetida and cook till the urad dal turns golden.
Add onions, green chilies, ginger and curry leaves and continue to cook till onions are pink
Add carrots, green beans and cook for a few minutes. Add the chopped stems of the cilantro.
When vegetables are 50 percent cooked add 1 tsp salt and turmeric and continue to cook till vegetables are cooked. They should be cooked but not mushy.
TURN OFF THE STOVE. Add the cooked vermicelli, additional salt, sugar, lemon juice, coconut and chopped cilantro. Toss till the vegetables mixture mixes well with the vermicelli.
Garnish with fried peanuts, additional coconut and chopped cilantro.

Notes

Use boiling hot water and cover the vermicelli. Do not soak the vermicelli for more than 5 minutes. Rinse under cold water and strain till all the water has drained. After vegetables are cooked, turn off the stove and then toss in the rice vermicelli gently.

Keyword how to cook rice vermicelli, indian style rice vermicelli, namkeen semiya, non sticky rice vermicelli, Rice Vermicelli, Rice vermicelli upma, semiya upma

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Here are the step by step pictures-

Ingredients

In a Large bowl, put the Rice vermicelli, roughly broken

Pour boiling water over the vermicelli, COVER AND SET ASIDE FOR 5 MINUTES

Drain the vermicelli after 5 minutes and rinse under cold water and leave in colander /sieve for water to completely drain out

Slice onions, chop carrots, green beans, ginger, green chilies and cilantro

In wok add ghee and oil. When oil is hot, put the peanuts and stir fry for few minutes. Peanuts should change color but not be burnt. remove from oil and set aside

In same pan , add mustard, cumin, urad dal, chana dalia and asafoetida and cook till the urad dal turns golden.

Add onions, green chilies, ginger and curry leaves and continue to cook till onions are pink

Add carrots, green beans and cook for a few minutes. Add the chopped stems of the cilantro

When vegetables are 50 percent cooked add 1 tsp salt and turmeric and continue to cook till vegetables are cooked. They should be cooked but not mushy