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Semolina Vermicelli Semiya Upma

semolina upma- vermicelli semiya upma

Upma, an common dish in South India is prepared from dry-roasted semolina. Upma varies depending on our choice of adding different types of veggies & spices to make the dish more appealing to serve.

I will share on how to prepare simple Vermicelli Upma & Coriander Chutney in a jiffy.

Preparing Time
30 minutes


  • 1 Cup Vericelli
  • Onion -1
  • Tomato -1
  • Vegetables- If needed(Optional)
  • Peanuts- If required(optional)
  • Salt- To taste
  • Curry leaves- Few
  • Oil- 1 tsp
  • Mustared seeds - 1 tsp
  • Toor dal - 1 tsp
  • Green Chilli - 2(Red Chilli also be used during seasoning)
  • Water - 2 cup
  • Hing- a pinch


Heat a pan and add a tbp of oil, add mustard seeds & urad dal to splutter. Add nicely sliced onions & fry till golden brown. Then add tomato & fry till raw smell leaves. Water should not be added till tomato is fried.. Vegetables, peanuts, hing,curry leaves can be added now.. Add water & salt to vegetables & let it cook for few minutes.. Once water gets boiled add vermicelli slowly stirring it now & then.. Our hot Vermicelli upma is ready to serve..

Vermicelli Upma can be served with any types of chutneys..

Coriander Chutney

  • Mustard seeds- 1 tbsp
  • Grated Coconut - 3/4 cup
  • Green chilly - 3
  • Urad dal- 1 tbsp
  • Corinader leaves - a handful
  • Salt - To taste


Grind the above ingredients with required water. Heat pan & add a tbsp of oil & fry mustard seeds with urad dal ..

Mix with the grinded chutney & chutney is ready to be served..

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