Vegetable Semia (Vermicelli) Upma

Vegetable Semia Upma is an easy breakfast that looks and tastes amazing. Very nutritious, it is also a great tiffin box idea. Semia or Semiya is nothing but vermicelli and it is a way of replacing the rava or semolina in the traditional upma recipe.

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Vegetable Semia Upma

Growing up, I recall not being very fond of the standard upma that my mom made. Kesari, however, was welcome!

Now I have learnt the tricks of the trade and this upma will melt the stoniest of upma hating hearts!

Ingredients for the Vegetable Semiya Upma

The vegetables for this recipe are pretty much upto you. I have used peas and carrots as you cannot go wrong with these. Almost everyone likes them!

But yes, you could include beans, sweet corn, baby corn and even capsicum.

A note about the vermicelli or the semiya that you buy. I would suggest that you make the upma with roasted vermicelli. It looks great, it saves time, and it does not really increase your cost much.

Besides, I find that the roasted kind keeps well for a longer time.

Once you get the ingredients together (approximately 10 minutes), making the upma takes just 10 minutes.

The fact that you are adding vegetables makes it a great way to bring in a sense of a superior option for a happy meal. So it can be an option for evening snacks as well. Try adding it to high tea, or even as an additional dish in a party menu. Since it is easy to digest and does not have spicy ingredients, you will find many gravitating towards the dish.

Let me know if you liked the recipe. Here is a video of the same for you. Do check it out and also the other videos in the channel.

Also, if you mention what you would like to see next, I’d be happy to line it up for you!

Vegetable Semia (Vermicelli) Upma

Recipe by Sheetal RabindranCourse: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time




  • 1/2 cup semia (roasted)

  • 1/2 cup onions (diced)

  • 1/4 cup peas

  • 1/4 cup carrots (diced)

  • 2 slit green chillies

  • Curry leaves (few)

  • 1/2 tsp salt

  • 1/2 tsp turmeric

  • 1 cup water

  • 1 tbsp oil/ghee


  • Heat pan. Add oil. Drop in the onions.
  • Add the chillies and curry leaves. Let the onions turn translucent.
  • Now add turmeric and fry.
  • Add the peas. Cover and cook for a minute.
  • Now add the carrots. Fry. Cover and cook for 2 minutes.
  • ADd water and salt. Check the seasoning. You can add 1/4 tsp of salt more if you wish.
  • Cover and bring to boil.
  • Add the roasted vermicelli/ semia. Stir and cover.
  • Stir the dish once or twice.
  • It is done when all the water evaporates. Garnish with coriander and serve hot.


  • The whole procedure will take just 10 minutes to complete. Stay around!

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