Vermicelli Upma - Traditional

A tasty breakfast with Vermicelli(Semiya) and vegetables

Vermicelli Upma - Traditional | Pachakam

Vermicelli Upma - Traditional

A tasty breakfast with Vermicelli(Semiya) and vegetables

Category : Vegetarian, Breakfast

By prakrithi devi

Published On: 28 Feb 2006

Rating: 4
23 Votes, 4 Reviews
Write a Review
20 Minutes
Served : 2
Print Recipe



Step 1

Heat ghee in a big pan or a kadai.

Step 2

Fry the semiya, till it becomes golden brown.

Step 3

:- Otherwise, the upma will become sticky.

Step 4

Remove the fried semiya onto a separate plate and allow it to cool.

Step 5

Heat oil in the same pan.

Step 6

Splutter mustard seeds and dry red chillies.

Step 7

Add black gram and allow it to become brown.

Step 8

Add the vegetables and fry for a few seconds.

Step 9

Add water.

Step 10

Add salt and mix well.

Step 11

Allow it to boil.

Step 12

When the water boils, add the semiya and stir well.

Step 13

Simmer the flame and allow the water to evaporate.

Step 14

:- I find it more tasty with lesser amount of salt.


Super recipy

Revathy Venkitesh

I tried this upma, it was so good felt like my mom prepared it for me...


Really gud recipe..easy to make n nutritious too...thanks for posting ..and waiting for more from ur side.


I thinks good comments should be on the taste the recipe gives and not on the grammer or presentation.I think the way it is written is readable and rest is on the reader how he/she is good at interpreting it.Prakriti the dish was good and thanks for the contribution.

anil kumar

put curry leaves its some aroma came

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.