This Semiya Upma recipe is a traditional Indian breakfast using verimcelli and vegetables. This simple to make instant pot recipe is perfect for a quick breakfast or dinner and a favorite amongst kids and adults!
Semiya upma is one of the most popular breakfast recipes in most South Indian households. It is simple to make, gets done in no time and the addition of veggies makes it very healthy and delicious. It is probably the favorite upma for most kids as it resembles noodles. We call it noodles upma in our home.
It is incredible easy to make semiya upma whether you want to do this on a kadai (stovetop) or using an instant pot. I like to do this using an instant pot when I need to go out and have warm upma waiting for me when I get back home, or when I am busy doing other work and can’t baby sit the upma.
What kind of vermicelli do I buy for this semiya upma?
I usually buy roasted semiya / roasted vermicelli for making upma. But if you get unroasted ones, make sure you roast it well before you use them in this recipe. To roast the semiya, you will just have to add a 1/2 tsp oil to a pan and roast them in a low medium flame until they start turning golden.
Lot of people get confused between sevai (rice noodles ) and this. I remember my hubby used to keep getting sevai when I ask him to get the vermicelli. They are completely different. When you buy the vermicelli / semiya, check the instructions. If it says, you will have to soak them in hot water then that’s the instant variety / sevai and not the one we will use in this recipe.
Vegetables used for this Semiya upma recipe:
I like to use lots of veggies when I am making this upma. Carrots, french beans, green peas, corn, capsicum all works great in this recipe. You can also add nuts like cashews for some crunch. While a traditional upma recipe does not use tomatoes, you can use it if you wish. Also the recipe can be made with or without onions.
For a more flavorful semiya recipe check out my instant pot semiya biryani recipe. Always a hit when I am cooking for guests.
Lets see how to make this Semiya upma / vermicelli upma recipe with step by step images.
If you like this Vermicelli upma recipe, you will like these other Instant pot breakfast recipes –
Instant pot godhumai rava upma ( broken wheat upma)
Let’s jump to the recipe now!
South Indian style Vermicelli / semiya upma recipe with vegetables is a great dish to make for breakfast or dinner.
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1
cup
Roasted Vermicelli 
- 11/2 cup chopped mixed vegetables (Carrots, beans, peas, corn)
- 1 medium sized onion sliced thinly
- 1 tsp mustard seeds
- 1/2 tsp urad dal (optional)
- 1 tbsp roughly chopped cashews (optional)
- 1/2 inch piece ginger thinly sliced ( you can also grate / puree it)
- 6 to 7 curry leaves
- 1 small piece cinnamon
- 2 green chillies slit ( use less/ more as pe spice levels)
- 1 tsp salt (adjust as per your preference)
- 11/2 tsp coconut oil / ghee/ any neutral tasting oil
- 1 tbsp chopped coriander / cilantro leaves (optional)
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Roast the vermicelli in a tsp of of oil until golden. If you are using roasted Vermicelli, skip this step.
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Switch on the saute mode in your instant pot. When it becomes hot, add the oil. Let the oil become hot.
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Now add the mustard seeds, urad dal, green chillies, ginger, cinnamon, cashews and let the mustard seeds splutter.
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Now add the onions and saute for 2 minutes until translucent. Switch off the saute mode.
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Add the vegetables, roasted vermicelli / semiya, salt and mix well.
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Add 11/2 cups water and again mix until the vermicelli is combined. It might look like there's not enough water. Resist the urge to add more. The veggies and onions will release water while cooking as well.
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Close the lid and cook on manual / pressure cook mode for 2 minutes. Release pressure after 5 minutes. Let it rest before for about 5 to 6 minutes before you fluff the upma and mix. Add freshly chopped coriander leaves if you wish.
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Serve with some hot tea and chutney on the side.
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Roast the vermicelli in a tsp of of oil until golden. If you are using roasted Vermicelli, skip this step.
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Heat a kadai. When it becomes hot make a tadka. Add oil to the kadai. When it becomes hot, add the mustard seeds, urad dal, green chillies, ginger, cinnamon, cashews and let the mustard seeds splutter.
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Now add the onions and saute for 2 minutes until translucent.
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Add the chopped veggies, 1 and 3/4 cup water, salt and let the water boil. The veggies will have to be 75% cooked during this time.
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When the water has boiled and veggies have become soft, add the roasted vermicelli and mix well. Reduce the flame to low medium.
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Close the lid and let it cook for 3 to 4 minutes, until the vermicelli absorbs all the water and gets cooked.
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Serve hot with chopped cilantro and chutney on the side.
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Can this be made with brown rice noodles instead of wheat? We’re struggling to be gluten free.
Hi Janet.. I haven’t tried this with brown rice noodles. Maybe you will have to experiment with the water and cook times as it might be different? Would love to know what worked for you 🙂