Semiya Upma / Vermicelli Upma



Roasted Semiya – 2 1/2 cups

Eggs – 2 beaten

Ghee – 2 tsp

Oil – 2 tsp + 1 tbsp

Mustard seeds – 1/2 tsp

Onions – 2 medium chopped

Ginger – 1 tsp chopped

Green chillies – 4 sliced

Curry leaves – 2 sprigs

Carrot – 1 chopped

Beans – 1/2 cup chopped

Water – 4 cups

Salt – to taste

Grated coconut – 1/2 cup



Heat 2 tsp of oil in a non-stick pan, scramble the eggs and keep aside.  Add ghee and 1 tbsp of oil to the pan  and splutter mustard seeds.  Add onions, ginger, green chillies and curry leaves.  When the onions turn pink, add carrots and beans.  Fry for 2 minutes and add water and salt.  When the water starts to boil, lower the flame and add the semiya.  See that no lumps are formed.  Cook covered on a low flame till all the water is absorbed and the semiya is cooked.  Stir in between.  Finallly, add the scrambled eggs and grated coconut.  Serve delicious ‘Semiya Upma / Vermicelli Upma’ for breakfast or as a snack.  Enjoy with your kids!

If you are using unroasted semiya, roast it in 1 tsp of ghee till light brown in color, before making the upma.

1 Comment
  1. Thank You Auntie for posting this one.. Was waiting for this one from a long time!