Vermicelli Upma/ Semiya Upma

Vermicelli Upma is a beloved South Indian breakfast dish that is very simple to make. This light and wholesome meal is enhanced with a medley of sautéed vegetables and aromatic spices. The dish’s versatility allows for creative adaptations, such as the addition of protein-rich scrambled eggs, making it both nutritious and satisfying.

Traditional recipe

The traditional taste of Vermicelli Upma comes from tempering mustard seeds, cumin seeds, and crunchy lentils (urad dal and chana dal) in hot oil to release their robust flavours. Fresh curry leaves, green chillies, and a touch of asafoetida infuse the dish with an irresistible aroma, while the vibrant vegetables add both colour and nutrients.

You can enjoy it as a quick breakfast, a light lunch, or an evening snack. Its adaptability to include various vegetables and spices ensures that it can cater to diverse palates while retaining its authentic South Indian essence. This easy-to-make dish is a perfect example of how simple ingredients, when combined thoughtfully, can create a culinary delight that is both comforting and delightful.

Elevating Tradition with a Twist

My recipe combines traditional elements of vermicelli upma with my twist by adding eggs and bacon sautéing them along with the vegetables. Adding eggs and meat to the vermicelli upma can increase its protein content and adds richness to the dish, making it even more satisfying and flavourful with an interesting texture and flavour. Here’s a version of my vermicelli upma with vegetables, bacon and eggs while maintaining the traditional flavours.

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Vermicelli Upma/ Semiya Upma

Print Recipe

Vermicelli Upma is a popular South Indian breakfast dish made with vermicelli and various vegetables and spices. It's a quick, delicious, and nutritious meal.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Author sumisculinarynotes

Ingredients

1 cup = 250ml

For cooking the Vermicelli

• 1 cup roasted Vermicelli
• Water as needed
• Salt
• 1 tbsp oil

For the vegetables

• 3 tbsp oil plus extra for eggs
• 1 cup finely chopped Beans
• 1 cup finely chopped Carrots
• ¼ cup frozen Peas
• 2 eggs
• 200 gms of bacon/chicken/leftover meat
• 2 tbsp Chilli sauce optional
• 2 tsp Pepper
• Salt

Instructions

• Bring the water to boil in a pan. Add the roasted vermicelli to the boiling water. Add salt and a tablespoon of oil. Stir well to ensure it is evenly distributed.
• Reduce the flame to low, and let it cook until the vermicelli is soft (about 5-7 minutes). Drain off the excess water.
• In the pan, heat oil or ghee. Add bacon and saute.
• Add finely chopped beans and carrots and saute until they are cooked.
• Move the vegetables to one side of the pan, creating a space on the other side.
• Add a little more oil to the empty side of the pan.
• Pour the lightly beaten eggs into the empty side of the pan. Allow them to cook undisturbed for a few seconds, then gently scramble them until fully cooked.
• Mix the scrambled eggs with the sautéed vegetables.
• Add chilli sauce and pepper powder and mix.
• Now add the cooked vermicelli and gently mix everything well.
• Taste the Upma after adding the bacon. Only if needed, add a small amount of salt at the end. The salt from the bacon might be sufficient to season the entire dish.
• Enjoy your delicious and protein-packed vermicelli Upma!

Notes

• If you are using unroasted vermicelli, roast it. Heat a pan on medium flame and dry roast the vermicelli until it turns golden brown. Stir continuously to avoid burning. Once done, set it aside.
• If you are not using chilli sauce, increase the amount of pepper powder.
• Adjust the number of eggs based on your preference.
• When adding bacon to vermicelli Upma, it’s important to be cautious with the salt because bacon itself contains a significant amount of salt.