Vermicelli/Semiya upma

We all know upma is the easiest of all dishes!!

But if we fall short in any one step it becomes a disaster!so let’s see the easiest steps to how we can make this easy peasy dish!

Preparation time: 5 mins

Cooking time: 10 mins


  1. Vermicelli or Semiya (plain) – 1 cup
  2. Onion – 1 big size (finely chopped)
  3. Green chilli – 1 (finely chopped)
  4. Ginger – 1 inch (finely chopped)
  5. Oil – 3 tsp
  6. Mustard seeds – 1 tsp
  7. Chana dal – 1 tsp
  8. Water – 1.75 cup


  1. Add one cup of semiya to the hot kadai and roast till it turns light brown. Dont burn it.
  2. Once done,convert it to a plate and let it cool.


  1. Take a kadai and add 2 tsp of oil to the hot kadai.
  2. Now add 1tsp of mustard seeds and 1 tsp of channa dhal,1 green chilli and the finely chopped ginger.
  3. Saute them till the raw smell of ginger goes off.
  4. Add finely chopped onion ,saute them well till the onion turns glassy in nature.
  5. Now add 1.75 cups of water into the kadai.
  6. wait till it boils well, then add the roasted semiya and with slight pressure mix the contents well till all of it is soaked in the watery content.
  7. keep it on simmer and mix the contents well
  8. Close it and cook for 5 minutes
  9. Take a strand and test it..if the semiya seems translucent and breaks easily on touch then it’s cooked.
  10. Serve hot with sugar or coconut chutney/ any pickle.


  1. Adding less water won’t allow the semiya to be cooked well.too much water will make it seem like add 1.75 cups of water and as u stir the contents add accordingly if u feel it’s undercooked.
  2. This is a induction stove preparation friendly if u are at hostel ,think about making this !