If using unroasted vermicelli, dry roast it in a pan over medium heat until golden brown. Keep aside.

Heat oil or ghee in a kadai. Add mustard seeds and let them splutter. Add urad dal (if using), chopped green chili, ginger, and curry leaves.

Add sliced onions and sauté until translucent. Then add all the chopped vegetables and a pinch of salt. Cook for 2–3 minutes until slightly tender but still vibrant.

Pour in 2 cups of water and bring it to a gentle boil. Add salt to taste.

Slowly add the roasted vermicelli, stirring continuously to avoid lumps. Reduce the flame to low, cover, and cook for 4–5 minutes until all water is absorbed and the semiya is soft and fluffy.

Fluff the upma gently with a fork. Garnish with fresh coriander and a squeeze of lemon juice if you like it tangy.

🍽 Serving Tips

Best served hot with coconut chutney or plain curd.

Add cashews or peanuts in the tempering for extra crunch.

For a satvik version, skip onion and garlic — it still tastes amazing with just chilies, ginger, and veggies!

🪔 Why You’ll Love It