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semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu

semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu | with 31 amazing images.



| South Indian style semiya upma, is a popular South Indian recipe, which is an everyday fare as well made and served on occasions too. Learn how to make semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu |

semiya upma, a delightful South Indian breakfast recipe, is a comforting and flavorful meal made with rice vermicelli cooked with a flavorful blend of spices, vegetables, even peanuts and cashews. It can be customized to your taste preferences.

The combination of the soft vermicelli, aromatic spices, and the nutty flavor of peanuts and cashews, creates a truly satisfying dish. To enhance the nutritional value, you can add grated coconut or colorful vegetables of your choice to the vermicelli upma. A squeeze of lemon juice at the end brightens the flavors and adds a refreshing tanginess.

shavige uppittu can be enjoyed as a breakfast, lunch, or dinner option. It pairs well with coconut chutney, making it a complete and wholesome meal.

pro tips to make semiya upma: 1. Instead of rice vermicelli you can also use whole wheat vermicelli to make this recipe. 2. Use hot water to cook the semiya quickly and prevent it from sticking. 3. To make the upma fluffy, cover the pan after cooking and let it sit for a few minutes.

Enjoy semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu | with detailed step by step photos.

Semiya Upma

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Semiya Upma recipe - How to make Semiya Upma

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
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Ingredients
Method
For semiya upma
    For semiya upma
  1. To make semiya upma recipe, heat oil in a deep non-stick pan, add peanuts and cashew nuts.
  2. Sauté on a medium flame for 2 to 3 minutes until light golden brown and nutty. Remove on a plate and keep aside.
  3. In the same oil, add mustard seeds, chana dal, urad dal, asafoetida, curry leaves and kashmiri red chilli. Sauté on a medium flame for a few seconds.
  4. Add onions and sauté on a medium flame for 2 to 3 minutes. Add ginger green chilli paste, turmeric powder and mix well.
  5. Add carrot, green peas and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add 1 1/2 cups of hot water, rice vermicelli, fried peanuts and cashew nuts and salt to taste.
  7. Mix well and cover and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  8. Add lemon juice and coriander, mix well.
  9. Serve the semiya upma hot with coconut chutney.
Nutrient values (Abbrv) per serving
Energy337 cal
Protein6.6 g
Carbohydrates34.6 g
Fiber2.9 g
Fat19.6 g
Cholesterol0 mg
Sodium13.2 mg
Click here to view calories for Semiya Upma
Semiya Upma Video by Tarla Dalal
Semiya Upma recipe with step by step photos

like semiya upma recipe
    like semiya upma recipe
  1. semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu | then do try other upma recipes also:
    • semiya veg upma recipe | whole wheat vermicelli vegetable upma | healthy semiya upma | 
    • oats upma | oats upma with vegetables |healthy Indian oats upma | quick oats upma |

what is semiya upma made of?
    what is semiya upma made of?
  1. See the below image of list of ingredients for making semiya upma recipe.

how to make semiya upma
    how to make semiya upma
  1. To make semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu | heat 2½ tbsp coconut oil or oil in a deep non-stick pan. You can also use ghee to make this recipe.
  2. Add 2 tbsp raw peanuts. Peanuts add a delightful crunch, contrasting with the soft vermicelli and vegetables.
  3. Add 2 tbsp cashew nuts (kaju). Cashews add a delightful crunch and a rich, nutty flavor to semiya upma. They enhance the overall taste and texture of the dish, making it more satisfying and flavorful.
  4. Sauté on a medium flame for 2 to 3 minutes until light golden brown and nutty.
  5. Remove in a plate and keep aside.
  6. In the same oil, add 1 tsp mustard seeds ( rai / sarson). The slightly crunchy texture of the mustard seeds adds a contrasting element to the soft semiya, providing a delightful mouthfeel.
  7. Add 1 tsp chana dal (split bengal gram).
  8. Add 1 tsp urad dal (split black lentils). When tempered in oil, urad dal releases a distinct, nutty aroma that infuses the upma with a warm, comforting flavor.
  9. Add a pinch of asafoetida (hing). Hing is known for its digestive properties. It aids in digestion and helps relieve bloating and gas, making it a beneficial addition to the upma.
  10. Add 10 to 12 curry leaves (kadi patta). Curry leaves are known for their strong, distinctive aroma. When added to the tempering process, they release their fragrant oils, infusing the upma with a delightful aroma.
  11. Add 1 whole dry kashmiri red chilli, broken into pieces.
  12. Sauté on a medium flame for a few seconds. 
  13. Add 1/2 cup finely chopped onions.
  14. Sauté on a medium flame for 2 to 3 minutes.
  15. Add 2 tsp ginger (adrak) green chilli paste. Ginger adds a unique aroma that adds depth to the dish. Green chilli paste adds a touch of heat and a fresh, slightly grassy flavor. The intensity of the heat can be adjusted by the amount of green chilli used.
  16. Add ½ tsp turmeric powder (haldi). Turmeric is a natural yellow-orange colorant. It gives the upma a vibrant yellow color, which is visually appealing and characteristic of the dish.
  17. Mix well. 
  18. Add ½ cup chopped carrot. Carrots add a slightly crunchy texture and a natural sweetness to the upma.
  19. Add 2 tbsp green peas. Green peas add a burst of flavor, color, and nutritional value to semiya upma.
  20. Sauté on a medium flame for 2 to 3 minutes, while stirring occasionally. 
  21. Add 2 cups of hot water. The ideal water-to-semiya ratio is 1:1. Adjust the amount of water based on the type of semiya you're using.
  22. Add 1½ cups of rice vermicelli (seviyan).
  23. Add the fried peanuts and cashews.
  24. Add salt to taste.
  25. Mix well.
  26. Cover and cook on a medium flame for 5 to 8 minutes, while stirring occasionally. 
  27. Mix well.
  28. Add ½ tbsp lemon juice. Lemon juice in semiya upma adds a burst of tangy flavor that brightens the overall taste.
  29. Add 2 tbsp finely chopped coriander (dhania).
  30. Mix well.
  31. Serve semiya upma recipe | vermicelli upma | South Indian style semiya upma | shavige uppittu | hot.
  32. South Indian style shavige uppittu pairs best with coconut chutney.

pro tips to make semiya upma
    pro tips to make semiya upma
  1. Instead of rice vermicelli you can also use whole wheat vermicelli to make this recipe.
  2. Use hot water to cook the semiya quickly and prevent it from sticking.
  3. To make the upma fluffy, cover the pan after cooking and let it sit for a few minutes.

Reviews

Sevaiyan Upma
 on 24 May 17 10:18 PM
5

It is very good in taste instead of sweet dish of sevaiyan Thank you
Tarla Dalal
25 May 17 12:51 PM
   Hi Shiv , we are delighted you loved the Sevaiyan Upma recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Sevaiyan Upma
 on 27 Sep 16 09:38 PM
5

Mam your are good.i tried & it was really good.it gave me confidence to cook more.please can u post how to make biscuits in OTG. as u posted jain foods( even don''t eat @ hotels). Thank u.??
Tarla Dalal
28 Sep 16 08:59 AM
   Hi Praveena, We are very happy to know you loved the recipe. Yes do try more and more recipes and let us know how they turned out. Below are some biscuit recipes, http://www.tarladalal.com/Kesar-Pista-Biscuits-Kesar-Pista-Badam-Biscuit-2529r http://www.tarladalal.com/Nankhatai-Nan-Khatai-Biscuit-2534r http://www.tarladalal.com/Rich-Shortbread-Biscuits-Eggless-Butter-Biscuits-2286r
सेवईयां उपमा
 on 27 Sep 16 03:14 PM
5

Sevaiya ka upma Nirali recipe hai ....lekin bhadi swadhist aur mazzedar hai. Banane mein bhi aassan hai
Sevaiyan Upma
 on 06 Dec 14 12:26 PM
5

I was so bored of having the same sooji upma everyday... This is a great new twist.. I loved this authentic south indian sevaiyaan upma.. which is little spicy and tastes just like the upma.. The smooth and silky texture of sevaiyaan makes it more attractive to kids as well as adults. .

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