SEMIYA UPMA

     Semiya Upma - a South Indian dish prepared with roasted Vermicelli or Varutha Semiya is a quick fix Tiffin item which can be served as a Breakfast dish or as a simple evening Tiffin or for a simple Dinner. Common versions of  Upmas are prepared with Semolina/White Rava and Broken Wheat.  But this a version of Upma prepared with Vermicelli/Semiya.  Semiya or Seviyan is a type of Vermicelli prepared with Wheat Flour/All Purpose Flour, there are even Semiya varieties made with Millets like Ragi, Varagu, Thinai etc.,
     The strands of this type of Roasted Vermicelli are thin and they are already roasted.  I normally use ready-made Varutha Semiya/Roasted Vermicelli while preparing Semiya Upma.  But when it comes to making Vermicelli/Semiya Payasam, I use the thick stranded ones which are not roasted.  There a quite a number of varieties of Semiya Upma.  But this recipe is a simple version prepared with mild seasonings.  Serve Semiya Upma along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.


Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 15- 20 Minutes


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INGREDIENTS :

Roasted Vermicelli / Semiya - 2 Cups
Onion - 1 No.
Green Chillies - 5-6 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Ghee/ Oil - 3 Tbspns
Water -  4 Cups(Approximately)
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal and Urad dhal until they turn into light golden brown in colour.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 4 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame and add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Roasted Vermicelli/Semiya in small batches.
• Stir continuously while adding Roasted Vermicelli/Semiya into the boiling water to avoid forming lumps.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Roasted Vermicelli/Semiya turns soft.
• Serve Roasted Vermicelli/Semiya Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yoghurt too.
• Can eat with Sugar sprinkled over it.

NOTES :

• I have used ready made roasted Roasted Vermicelli/Semiya in this recipe.
• If you are using normal Vermicelli, roast in along with few teaspoons of Ghee/Oil until it turns into light golden brown in colour.
• Adjust the amount of water to suit the type of Vermicelli you are using.
• Over-roasted Roasted Vermicelli/Semiya tends to become dark and dry even after adding enough water, and under-roasted Roasted Vermicelli/Semiya turns gooey.
• Can add 1/4 Teaspoon of Turmeric and few drops of lemon juice, if you prefer a slight tanginess in your Roasted Vermicelli/Semiya Upma.
• Can also add vegetables like Carrot, Beans or Peas to Roasted Vermicelli/Semiya Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Roasted Vermicelli/Semiya Upma, at the final stage too.
• Adding Ghee to Roasted Vermicelli/Semiya Upma gives a nice flavour and texture to the dish. 
• Can substitute it with any Vegetable Oil too.