Vermicelli Upma

Vermicelli is a popular South Indian Breakfast. I generally prefer it over chowmein which is one of my daughter’s favorite dish. After trying lot of variants I finally clicked on the right one which goes well with my daughter’s taste buds.


Seviyan/ Whole Wheat Vermicelli- 1.5 Cups (Roasted)

Onion – 1 Medium (finely sliced)

Carrot – 1/2 Cup (finely chopped)

Green Peas – 1/2 Cup

Tomato – 1 Large (finely chopped)

Peanuts – 1 tsp

Mustard seeds – 1/2 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Green chili – 1 slited

Red chili – 1 whole (optional)

Grated ginger – 1 tsp

Curry leaves – 8-9

Asafoetida/Hing – A pinch

Turmeric Powder – 1/4 tsp

Water – 2 cups

Salt – As needed

Oil / ghee – As needed


  • Heat oil or ghee in a pan. Add mustard seeds and allow to splutter.
  • Add all the dals and fry them till they get browned.
  • Add the onions and saute till they become translucent.
  • Now add the curry leaves, peanuts, ginger, green chill, red chili and saute till the raw aroma of the ginger goes away.
  • Add asafoetida and stir for a few seconds.
  • Add chopped carrot, green peas, tomato and turmeric powder. Add salt.
  • Pour 2 spoon water & cook on the low flame for 3-4 minutes till the tomatoes become mushy.
  • Then add water & let the mixture come to a boil.
  • Lower the flame and add the roasted vermicelli. Mix it will and cover it.
  • Cook the vermicelli till they become soft and all the water is absorbed.
  • Keep on stirring in between.
  • When the vermicelli is cooked completely switch off the fire.
  • Serve it hot, garnished with some coriander leaves.



  • Thanks for sharing the recipe…I also tried a lot of variants but none of them was liked by my kids. But this one finally clicked.

  • Serve it with tea in the morning for breakfast. You can also eat vermicelli upma for a light dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *