Semiya (Vermicelli) is an angel hair-like pasta made from rice, wheat or all-purpose flour. Unlike angel hair pasta which has thin, long strands, vermicelli is broken up into smaller sticks. I love semiya, though I consume it in small quantities and that too, not very often. It is used in a lot in Indian cuisine, one of the most popular dishes being kheer or payasam.
Semiya
Semiya reminds me of the sweet dish called Kheer. Cooked with ghee, cloves, cardamom, milk, nuts and dry fruits. It is so delicious! My mom makes the South Indian version of this, called ‘payasam’. She makes it with vermicelli, poppy seeds, yellow mung or rice. All variations are yummy. Even today, she makes this dish during festivals or special occasions, like birthdays.
Upma
Just like porridge, upma is a popular breakfast dish in South India. While porridge is either bland or sweet, upma is savory, even spicy. My favorite upma was the one served at a restaurant chain in Hyderabad, India, called Taj Mahal (not one of the 7 wonders!). Their dish was made with sooji (semolina) and served with coconut chutney. My mouth waters, every time I think about it! Over the years, I tried to master this recipe and I’m glad to say I almost nailed it!
Sooji Upma
Semiya(Vermicelli) Upma
In general, upma is made with semolina, but there are other variations. I make upma with poha (flattened rice), cracked wheat and vermicelli. I love to add lots of veggies in vermicelli upma; mostly whatever I have in the fridge. When you cook vermicelli, it is important to add the exact amount of water. You don’t want to make it mushy, by adding too much water. Vermicelli does have a great fluffy texture and a nutty flavor that blends very well with the vegetables.
Overall, semiya has some basic protein and carbohydrates. When consumed in small quantities, it is quite wholesome. It is sautéed in coconut oil and steamed with vegetables that provide nutrients and fiber. The more the veggies you add, the healthier you can make this dish!
Check out some of our delicious South Indian breakfast recipes!
- Delicious Veggie Poha Upma
- Sooji Upma
- Cracked Wheat Vegetable Upma
- Pesarattu-Green Mung Crepe
- No Ferment Cabbage-Onion Dosa
- Vegetable Uthappam
- Plain & Veggie Multigrain Idli
- Multigrain Dosa
- Uppudupindi
- Cracked Wheat Veggie Idli
- No-Ferment Millets (Ragi) Idli
- Soft Kefir-Quinoa-Rawa Idli
- Idli Upma
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Semiya (Vermicelli) Upma
Ingredients
- 3/4 Cup Vermicelli - (Semiya)
- 1/2 Cup Green Beans - Fine Cut
- 1/4 Cup Carrots - Fine Cut
- 1/8 Cup Tomato - Fine Cut
- 1/8 Cup Potato - Fine Cut
- 1/8 Cup Onion - Fine Cut
- 1 Teaspoon Garam Masala - Powder
- 1 Tablespoon Coconut Oil - Expeller pressed
- 1/4 Teaspoon Sea Salt - Or To Taste
- 3/4 Cup Filtered Water
Tempering
- 1/2 Teaspoon Cumin Seeds
- 1/2 Chili Dry Red Chili - Small Size
- 1/2 Teaspoon Mustard Seeds
Instructions
- Get vegetables and spices ready for cooking.
- Set IP to 'Sauté' mode. Once the 'Hot' sign comes up, add oil and allow it to heat up. Add tempering ingredients (dry chili pepper, cumin and mustard seeds) and sauté until mustard seeds crackle.
- Add vegetables, salt, cayenne pepper and garam masala. Mix well for a couple of minutes.
- Add vermicelli and mix well; allow it to cook for a couple of minutes, mix well and add water. Keep stirring occasionally till water evaporates.
- After this is done, add a few drops of oil, fluff it with a fork.
- Serve fresh with tomato ketchup and Guacamole.
How much water do you use? You haven’t mentioned it in the recipe.
Ah, thanks for catching the omission! Usually, it is 1 part semiya to 1 part of water. I’ve updated the recipe. Let us know how it turns out.
Add water half of the vermicelli used. It will eventually boil the vermicelli and will come out perfectly cooked.
Sayoni, thanks for your suggestion. I will try this next time. I usually do 1:1 ratio for vermicelli to water and it turns out quite good.