Vermicelli Upma
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Vermicelli Upma | Savory Vermicelli

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 4
Author: Amita


  • 2 Cup Vermicelli (Semiya)
  • 1 Onion medium size chopped
  • 2 Tbsp. Urad Daal
  • 1/2 tsp. Mustard seeds
  • 3/4 tsp. Ginger grated
  • 1 pinch Asafoetida
  • 1 Tbsp. Ghee or Canola Oil
  • 1/2 tsp. Salt
  • 1/2 tsp. Sugar
  • 1 1/4 Cup Water
  • 1 tsp. Lemon Juice
  • 1 Tbsp. Coriander leaves optional
  • 1 Whole Red Chili optional
  • 2 Tbsp. Shredded Coconut optional
  • 1 tsp. Coriander Powder
  • 1/2 Cup Green peas optional


  • Heat 1/2 Tbsp. ghee or Canola Oil in a shallow frying pan. Once heated, break Vermicelli in smaller pieces and roast. Stir constantly as it can burn easily.
  • Once it starts turning reddish in color and is fragrant, remove from flame immediately and pour it in a separate plate to stop further cooking.
  • In a large sauce pan,heat rest of the ghee/oil.
  • Add Urad Daal and Mustard seeds. Once they crackle, add Asafoetida, red Chili (optional) and Onion. 
  • Saute Onion for 2 minutes on medium flame. Add  Curry leaves and Ginger paste. saute for another couple of minutes. The onion should not burn or turn brown.
  • Add salt, sugar, Coriander Powder, Green Peas and Water and let it start simmering.
  • Add Vermicelli and let cook for about 10 minutes until all the water evaporates. Don't stir in between.
  • Once water has evaporated, with a fork, separate out a little to let the steam out. Garnish with Coriander leaves and or shredded Coconut. 
  • Serve immediately while it's warm.