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An image of seviyan upma in a bowl.

Seviyan Upma

Seviyan Upma is a light, savoury Indian breakfast made with roasted seviyan (vermicelli), peanuts, and vegetables. This quick and nourishing dish is rich in complex carbohydrates and provides sustained energy.
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Cook Time 20 minutes
Servings3 (3 cups)
CourseBreakfast
CuisineIndian
Ingredients Method Notes

Ingredients

  • 90 g / ¾ cup seviyan (Vermicelli)
  • 1 ½ tbsp oil
  • ¼ tsp mustard seeds
  • ½ tsp urad dal (Black gram dal)
  • ½ tsp chana dal (Bengal gram dal)
  • 20 g / 2 tbsp peanuts
  • 6-8 curry leaves
  • 1 tsp ginger, chopped
  • 2 green chilli, chopped
  • 40 g / 4 tbsp/ 1 no. onion (small), chopped
  • 50 g / 3 tbsp/ 1 no. tomato (medium), chopped
  • 40 g / 4 tbsp/ ½ carrot (orange), chopped
  • 20 g / 2 tbsp green capsicum, chopped
  • 10 g / 1 tbsp green peas
  • 10 g / 1 tbsp sweet corn
  • ¼ tsp red chilli powder
  • Salt to taste
  • 2 cups water

Method
 

Roasting seviyan
  1. If using unroasted vermicelli, dry roast it in a pan over medium flame until light golden brown.
  2. Transfer to a plate and keep aside.
  3. If using roasted seviyan, you can skip this step.
Making upma
  1. Heat oil in a pan on a medium flame.
  2. Add mustard seeds and allow them to splutter.
  3. Stir in urad dal, chana dal, and peanuts. Sauté until dals turn light golden brown and peanuts turn golden and crunchy (they will crackle when done).
  4. Add curry leaves, ginger, and green chilli. Saute for about a minute.
  5. Add the onions and sauté until they become soft and translucent.
  6. Mix in tomatoes, carrot, capsicum, sweet corn, and peas. Cook for a minute.
  7. Add chilli powder and salt. Mix well.
  8. Pour in water and check the seasoning. The water should taste slightly salty at this stage. Adjust if needed.
  9. Bring the water to a boil, cover with a lid, and let the vegetables cook on a low flame for 10 minutes or until soft.
  10. Add the roasted seviyan and mix well.
  11. Cook on medium flame until the seviyan absorbs all the water. If they are still a bit raw, add a splash of hot water and cook for a couple of more minutes.
  12. Taste and adjust the seasoning if needed.
  13. Turn off the heat, cover, and let the upma rest for 10 minutes.  Resting will help the seviyan fluff up beautifully.
  14. Serve hot with peanut or coconut chutney.

Notes

  • Feel free to use vegetables of your choice based on your preference or availability.
  • Try not to add too much water, or else upma will turn mushy.
  • Allowing the upma to rest for a few minutes after cooking helps the upma fluff up.
  • Leftover upma can be refrigerated for up to 1 day.