Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time. 

The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive. 

I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.

Notes:

  • There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
  • Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
  • But taste wise I prefer the rice vermicelli any day.

Ingredients:

  • 2 cups  vermicelli/ semiya/ shavige
  • 1 medium onion (finely chopped)
  • 2-3 green chillies ( finely chopped )
  • 4-5 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp urad daal
  • Juice of a lemon
  • Cilantro (for garnish)
  • ¼ cup shredded coconut (optional)
  • 1 Tbsp Oil
  • Salt

Method:

  • First boil about 6 cups of water and then add the vermicelli into it. Add some salt and tsp of oil. Boil for 5 minutes or as per package suggestion. After draining the hot water, add running cold water. After the cold water is drained add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents from vermicelli sticking to each other.
  • Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, urad dal and mix until the urad daal turns light brown in color.
  • Add the chopped onion and green chillies.  After the onion is cooked add salt and stir.
  • Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.

After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.

 

 

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