Vermicelli upama ( Semolina noodles ) Recipe

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4 votes | 8336 views

Vermicelli upama or Semolina noodles is a popular Indian Breakfast/Lunch/Snack dish.
Its thinner than spaghetti noodles and you can use plain semolina or wheat semolina to prepare this dish.
I was inspired by Hetal and Anuja from to prepare this lovely dish and it came out awesome.
Try it out and Enjoy!

Prep time:
Cook time:
Servings: 4


Cost per serving $0.34 view details
  • Vermicelli (semolina noodles ) - 2.5 cups
  • Chopped Onion - 1 cup
  • Chopped Green chilli - 1 or 2 chillies
  • Finely chopped ginger - 1 tsp
  • Grated or cubed carrots - 1 cup
  • Green Peas - 1/4 cup
  • Boiling water - 2 cups
  • Oil - 1 tbsp
  • Chopped Cilantro - for garnish
  • Salt
  • For tadka / tempering:
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 1 stem
  • Turmeric powder - 1 tsp
  • Chana daal ( small split chickpeas) - 1tsp
  • Moong daal ( split beans ) - 1tsp
  • Optional: Peanuts - 1 tbsp
  • Cashewnuts - 1tbsp


  1. Heat 1 tbsp of oil in a skillet and roast the vermicelli till light brown and until it becomes crisp and keep aside. ( Or you may buy roatsed Vermicelli from the department store)
  2. Heat 1 tbsp of oil and add the mustard seeds.
  3. Once the mustard seeds crack, add the curry leaves.
  4. Add the chana daal and moong daal and fry till it becomes mild brown. ( You may fry peanuts and cashew nuts at this point as per your wish, I did not have those so dint use any)
  5. Then add the chopped green chillies and ginger and turmeric powder and once sauted for a while add the Onions and saute them till light pink.
  6. Add the grated carrots and peas and saute for 1 min.
  7. Bring 2 cups of water to a boil and add it to the mixture of onions and veggies.
  8. Add the roasted vermicelli and add salt.( adding a lilttle extra salt helps it to get infused better with the semolina noodles as it has no salt )
  9. Cover the skillet and let the vermicelli mix with the boiled water at medium heat.
  10. Stir once in between and keep closed until fully cooked.
  11. Garnish with chopped cilantro and serve hot.
  12. You may use veg or non-veg ingredients and add extra spice as per your wish and serve with coconut chutney or ketchup.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 198g
Recipe makes 4 servings
Calories 91  
Calories from Fat 61 67%
Total Fat 6.93g 9%
Saturated Fat 0.53g 2%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 24mg 1%
Potassium 172mg 5%
Total Carbs 7.08g 2%
Dietary Fiber 1.6g 5%
Sugars 3.31g 2%
Protein 0.99g 2%
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  • Allii
    Manju I tried out ur recipe vermicelli upma.
    it tasted very good. it is really good enough for a breakfast n even for lunch.
    keep making more items . so that I can make it looking at ur recipe
    I've cooked/tasted this recipe!
    • Manish
      Hey! i tried this one and come out to be too good .... cant imagine vermicelli could be used like this .... a good breakfast and an entertaining one too...
      I've cooked/tasted this recipe!


      Leave a review or comment