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Sevai Upma - Vermicelli Upma


Sevai Upma - Vermicelli Upma
Image © Gaurav Masand | Dreamstime.com
No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it! Upma is originally made with coarse semolina. Try my easy recipe for Upma made with Sevai or vermicelli. You'll love it!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4


  • 1 cup sevia/ vermicelli
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 5-6 curry leaves
  • 2 green chillies slit lengthwise
  • 1" piece of ginger grated
  • 3/4 tsp mustard seeds
  • 2 medium-sized onions chopped fine
  • 2 medium tomatoes chopped fine
  • Salt to taste
  • 2 cups hot water
  • Pinch of turmeric powder
  • Juice of 1/2 a lime
  • Chopped coriander to garnish


  • Heat a griddle or flat pan on a medium flame and dry roast the vermicelli lightly till it turns a pale golden brown. Stir frequently. Once done, remove onto a tray or platter and keep aside.
  • Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
  • Add the onion and fry till translucent and soft.
  • Add the tomatoes and cook till soft.
  • Add the hot water, turmeric and salt to taste and bring to a boil.
  • Add the roasted vermicelli/ sevia, a little at a time, stirring constantly to prevent any lumps from forming.
  • Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
  • Squeeze the lime juice over the Upma and mix well.
  • Garnish with chopped coriander and serve piping hot. I love to eat Sevai Upma with freshly prepared Mint-Coriander Chutney!
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  5. Recipe: Sevai Upma (Vermicelli Upma, Seviyan Ka Upma)

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