Seviyan Upma


  • 2 cups seviyan/vermicelli
  • 2 tablespoons oil
  • 1 teaspoon cumin/jeera
  • 1 tablespoon urad dal
  • 1 tablespoon roasted chana dal
  • 1 teaspoon mustard seeds/rai
  • 3-4 cashews
  • 1 onion large finely chopped
  • 1 green chili finely chopped
  • 1 carrot big finely chopped
  • ½ cup peas
  • 1 capsicum medium finely chopped
  • 3.5 cups water
  • salt to taste
  • ¼ teaspoon black pepper powder
  • 2 tablespoons fresh coriander
  • 1 tablespoon lemon juice

Note– Please read recipe notes in the end.

Please measure seviyan and water from the same cup

Main Equipment Used

Steps In Making

  1. In a kadai dry roast the vermicelli for 4-5 minutes on medium heat till it gets a light brown colour. Remove it in a plate.
  2. To make the seviyan upma, in a kadai heat oil and then add urad dal, roasted chana dal, cumin and mustard seeds. Roast them for a minute till the  dal gets a light brown colour.
  3. Now add cashews and roast for few seconds.
  4. Add onions and cook for 3-4 minutes till it gets a light brown colur.
  5. Further add carrots, peas, capsicum and cook for 2 minutes while stirring it occasionally. Do not over cook the vegetables.
  6. Now add water, salt and black pepper powder. Bring it to a boil.
  7. Add the roasted vermicelli and cover it with a lid. Cook on medium heat for 4-5 minutes.
  8. Garnish with fresh coriander and lemon juice.
  9. Serve hot!

Recipe Notes

  • Always dry roast the vermicelli. This will prevent the upma from becoming soggy.
  • You can add any vegetable of your choice.
  • Always measure vermicelli and water from the same cup.
  • Bring water to boil before adding the vermicelli.
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