Vermicelli upma is an easy breakfast dish made with vermicelli. This incredibly delicious upma looks like noodles and is loved by the kids. Sevai upma is a variation of the classic sooji upma and is perfect for breakfast, lunchbox, or even a quick dinner. When made in an
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Why you will love this recipe
- This
Instant Pot vermicelli upma is quick and easy. - It is loaded with veggies and perfect for lunchboxes.
Ingredients
Vermicelli: I have used roasted vermicelli in this dish. If it is not roasted, roast it first until it is golden brown before using it (see tips section below).
Vegetables: I have used onion, green beans, peas, and corn kernels.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Use roasted vermicelli. If it is not roasted, first roast it in one teaspoon of oil until it is golden brown.
I have used green beans, peas, and corn kernels in the recipe. You can also use carrots, bell peppers, potatoes, fresh hyacinth beans, cauliflower, broccoli, etc.
The vermicelli to water ratio is 1:1.5. Do not add more water, or the upma will become mushy. It is important to do a quick release of the pressure. If you do a natural release, the vermicelli will overcook.
Also, check out these recipes to make bread upma, rava upma, and ragi upma.
More Indian breakfast recipes
If you tried this Vermicelli Upma Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Vermicelli Upma (Semiya Upma)
Equipment
Ingredients
- 2 cups vermicelli roasted
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 10 curry leaves
- 8-10 cashew
- 1 medium onion finely chopped
- ½ inch ginger grated
- 1-2 green chili finely chopped
- ½ cup peas (fresh or frozen)
- ½ cup corn kernels
- 8-10 green beans chopped
- ½ teaspoon turmeric powder
- ½ teaspoon salt adjust as per taste
- 1 tablespoon lemon juice
- 2 tablespoon cilantro
- 3 cups water
Instructions
- Set the Instant Pot in saute mode and add oil. Add mustard seeds and let them splutter.
- Add curry leaves and cashews. Saute for one minute.
- Add onions and saute for 3 minutes (until onion is translucent). Add ginger and green chili. Saute for one more minute.
- Add the vegetables, turmeric powder, and salt. Mix well. Add 3 cups of water. Mix well and deglaze the pot
- Add the roasted vermicelli. Mix well and secure the Instant Pot lid
- Set the Instant Pot to pressure cook for one minute (on high pressure). Do a quick release of the pressure and open the lid.
- Add cilantro and lemon juice. Mix gently and serve.
Kayla DiMaggio says
Yum! This instant pot vermicelli was so delicious! The flavors were bold and it made for a great dinner!
Natalie says
This looks delicious. And it's quite easy to make. I think I'll add this to my to-try list. Thnaks!
Jacqui says
A great and tasty recipe! I really enjoyed the step by step guide, thank you so much for sharing.
nancy says
warm breakfasts are the best!
Marinela says
You always make such healthy, colorful dishes, Shilpa! This vermicelli upma is so delightful! A quick and easy nutrient-rich breakfast idea. Thanks!