Recipe – Vermicelli Upma / Seviyan upma / Semiya Upma

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Serves: 2


  • Vermicelli (Seviyan): 1 cup
  • Water: 1 ½ Cup
  • Oil: 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium, chopped lengthwise
  • Green bell pepper (capsicum): ¼ of a medium, chopped lengthwise
  • Ginger: ½ teaspoon, finely chopped
  • Green chili: ½ Teaspoon, finely chopped
  • Curry leaves: 3-4
  • Peanuts: 1 tablespoon
  • White sesame seeds: ½ Tablespoon (optional)
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: ½ teaspoon
  • Coriander leaves: 1 tablespoon
  • Lemon juice: ½ tablespoon


  • Heat oil in a pan. Add cumin seeds and when it changes color, add curry leaves, ginger, green chili, peanuts, sesame seeds, onion and green bell pepper. Sauté for 3 minutes.
  • Add the seviyan, salt and black pepper powder. Sauté for 3 minutes.
  • Add water and let it boil.
  • Medium the heat and cover the pan for 10 minutes.
  • Turn off the heat.
  • Add lemon juice and coriander leaves.
  • Serve hot.

Cook’s Note

  • This is one pot seviyan upma. You may boil it separately, boil some vegetables and then sauté.
  • To make it dry upma, use only 1/4 cup water.



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