Semiya upma / Vermicelli upma

Vermicelli upma

Vermicelli is commonly known by the name Semiya in South India and seviyan in North India. Upma is one of the favourite Indian breakfast. We can make upma using rava, oats, vermicelli,broken wheat,quinoa etc. Today I am happy to share with you a recipe of vermicelli upma which can be prepared very easily.

The total preparation time of this upma is under 30 minutes. Even if you are late from your bed in the morning and is running out of time, you can go with this quick recipe of upma.

You can use plain vermicelli or roasted vermicelli in this recipe. If you are using plain vermicelli, then first you have to roast the vermicelli in two teaspoons of oil or ghee till it becomes golden brown in colour. After that you can follow the same steps which is given below in the recipe section. I like to buy roasted vermicelli so that our upma can become more tastier.

Coming to the selection of vegetables to be used in this upma, you can choose your own favourite veggies. You can add carrots, beans, peas, boiled corn and all the veggies which are loved by your children so that they could have this vegetable rich breakfast without any hesitation from their side. Thus you could feel happy for providing a nutritious and healthy breakfast for your family. You can also add this in kids lunch box to school.

You can serve this upma hot with coconut chutney, tomato chutney or lime pickle. This upma tastes good even without any side dish. Do try this easy, quick and nutritious breakfast at your home also and let me know your valuable feedback !

Ingredients :

  • Roasted vermicelli – 2 cups
  • Water – to cook vermicelli
  • Peanuts – 3 tablespoon
  • Mustard seeds – 1/4 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Chana dal – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Curry leaves – 1 sprig
  • Dry red chilli – 1
  • Chopped onions – 4 tablespoon
  • Green chilli – 1
  • Chopped ginger – 1 teaspoon
  • Finely chopped carrots – 4 tablespoon
  • Chopped beans – 3 tablespoon
  • Salt – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Coriander leaves – to garnish
  • Lemon juice – 1 lemon

Method of preparation :

1.) Cooking of Vermicelli :

  • Boil water in a vessel by adding 1/2 teaspoon salt to it
  • Add the roasted vermicelli to the boiling water
  • Boil for 3 to 4 minutes or till the vermicelli becomes soft
  • Drain the water and allow the vermicelli to cool completely
  • Keep the vermicelli aside in a bowl

2.) Preparation of Upma :

  • Take a kadai and heat up the oil
  • Splutter mustard seeds and then stir in the cumin seeds followed by chana dal, peanut and urad dal
  • Add curry leaves and dry red chilli
  • Now add chopped onions and saute till the onion turns translucent
  • Stir in the chopped ginger and green chilli
  • Add 1/2 teaspoon salt and turmeric powder to it
  • Then add chopped carrots and beans
  • Mix and saute for one to two minutes
  • Close the lid for 2 minutes or till the vegetables are cooked well
  • Once the veggies are cooked, add the cooked vermicelli to the kadai and mix well everything
  • Squeeze in the lemon juice and garnish it with coriander leaves
  • Vermicelli upma is now ready to serve.


Batoora’s or Bhature’s are puffed deep fried bread which are crispier outside and softer inside. Batoora’s are the most common breakfast in North India. It can also be served for lunch or dinner. Batoora’s are normally prepared using all purpose flour. It can also be prepared using wheat flour or by combining all purpose flour and wheat flour together.

In this recipe, I had used all purpose flour. Yeast is used for fermentation. It will be better to start this recipe night before, if you are planning for breakfast so that the dough will have a typical aroma. The overnight fermentation helps in giving a good soft texture to the bhatura.

This recipe can be used to prepare 15 Batoora’s. For rolling and frying, it may take only under 40 minutes. Before frying the Batoora’s, make sure that the oil is completely hot. I had used a bit of baking soda in this recipe, so that the fried Batoora’s are free from oily texture.

The time consumption is only during the kneading of dough. The time taken for frying of Batoora’s are longer than that of poori’s. Batoora’s are commonly served with chole. Hence, this combination is named as Chole Bhature.

These are also available as street food in some places of India. These are known as Chana Batoora, which is served along with sliced onions and pickles. Do try this recipe at home. Children will definitely love it


First let’s see the ingredients for this preparation.


  • All purpose flour- 3 cups
  • Egg – 1
  • Milk – 1/2 cup
  • Luke warm water – 1/4 cup
  • Yeast – 1 teaspoon
  • Sugar- 1 tablespoon
  • Butter – 1 teaspoon
  • Curd – 2 teaspoon
  • Baking soda – 1/4 teaspoon
  • Vegetable oil – 1 teaspoon
  • Salt – 1 teaspoon

Fermentation using yeast :

Take a glass and add lukewarm water,yeast and sugar. Close the glass using a lid. Keep it aside for 10 minutes. After 10 minutes, you can see that the yeast has been activated.

Method of Preparation:

  • Take a large mixing bowl and add all purpose flour
  • Beat the egg and add it to the bowl
  • To that,add milk,salt and baking soda
  • Add butter and curd also
  • Further,add the activated yeast which is kept aside and start to knead the dough
  • Knead and punch the dough for atleast 10 minutes
  • Grease the dough with oil and cover the dough using a moist cloth
  • Close the bowl with a lid,let it rest overnight
  • Further roll the dough to a long shape and make medium sized balls
  • Now roll the dough evenly into circle shape, almost to 4 inches in size
  • Make sure the dough is not too thick or too thin
  • Heat oil in a kadai or deep frying pan
  • Add Batoora’s one by one when the oil is sufficiently hot
  • Gently press the Batura using a spoon to puff up
  • Flip the Batoora when one side reaches golden colour
  • Drain the excess oil using a tissue paper
  • Similarly fry all the batoora’s
  • Serve hot with chole curry.

Crispy Ghee Roast Dosa and Coconut Chutney

Ghee roast is a South Indian tiffin made with dosa batter formed to a thin paper texture. One of the most important thing to be noted is that the tawa should be in medium flame. It the tawa is in high flame, we won’t be able to spread the batter.If in low flame, dosa will not become crispier. You should also use a seasoned tawa for the perfect crispy ghee roast dosa. Here is the recipe of crispy ghee roast and coconut chutney for all to have an amazing breakfast.

1)Preparation of Ghee Roast Dosa


  • Raw Rice – 3 cups
  • Boiled Rice – 2 cups
  • Urad dal – 1 cup
  • Salt – 1 tspn

Method of preparation:

  • Wash well the raw rice and urad dal
  • Soak them together in sufficient water for 4 to 5 hours
  • Grind raw rice and ural dal to a fine paste by adding some water
  • Transfer it to a large bowl
  • Then grind the boiled rice to a coarse paste and add it to the same bowl
  • Add salt
  • Mix everything together
  • Close the lid and allow the batter to ferment for 14-15 hrs or overnight
  • After fermentation,you can see small air pockets on the top of dosa batter
  • Heat a tawa to medium heat
  • Pour one ladle of batter in the centre and spread it in circular motion
  • Add ghee as per your taste
  • Flip the dosa,when one side becomes golden colour
  • Cook other side also,so it becomes crispy
  • Fold the dosa and have it with coconut chutney or sambar

2)Preparation of Coconut Chutney for Dosa


  • Grated coconut- 2 cups
  • Chana dal – 2 tbspn
  • Ginger – small piece
  • Shallots – 5
  • Green chilli- 2
  • Coriander leaves – 2 tbspn
  • Sugar – 1/2 tspn
  • Salt – as per your taste
  • Water –
  • Oil – 1 tbspn
  • Mustard seed – 1/2 tspn
  • Slit urad dal – 1/4 tspn
  • Dry red chilli – 3
  • Curry leaves – 1 sprig

Method of preparation:

  • Add coconut,Chana dal  ginger,shallots,green chillies,coriander leaves,sugar and salt to a blender
  • Add some water and grind them to a fine paste
  • Transfer it to a bowl
  • Take a kadai and add oil
  • Add mustard seeds,slit urad dal,dry red chillies and curry leaves
  • Season the coconut mix in the bowl with contents from the kadai
  • Tasty coconut chutney is ready to have with our ghee roast dosa

Rice Flour Dumplings

This is an authentic kerala dish which can be used for breakfast or as evening snack. These are delicious recipe of rice flour that are steamed and cooked. This is an easy breakfast with minimum ingredients. As this dish is oil free, these can be called as healthy snack. They can be consumed either as sweet or spicy based on your preference. I love having it as sweet dish, so I serve it with honey or pazham pani. You can also serve it with Chicken curry or any other curries. Here is the recipe.


  • Roasted Rice flour – 1 cup
  • Boiling hot water – 1.5 cups
  • Grated coconut – 0.5 cup
  • Ghee – 1/2 tspn
  • Salt – 1/2 tspn

Method of preparation :

  • Boil water in a sauce pan by adding salt to it
  • Take rice flour in a bowl
  • Add the boiling water simultaneously to the flour and mix well
  • Add grated coconut and ghee to the mix
  • Knead well the dough
  • Make small balls using this dough
  • Steam the balls for 15 minutes using a steamer
  • Our easy Rice flour dumpling is ready to serve


Paalappam or HoppersĀ is one of the popular breakfast items of Kerala. Traditionally, ground rice was fermented using toddy,but nowadays yeast is mainly used for fermentation. Appam goes with all types of stews, egg curry, black chickpeas curry, etc. Here is the recipe of Paalappam which is very soft and delicious. I personally prefer appam as breakfast for all the occasions in my home. Please do try out the recipe for your breakfast also.


  • Raw rice – 2 cup
  • Grated coconut- 1 1/2 cup
  • Boiled rice – 1 1/2 cup
  • Sugar – 2 tbsp
  • Salt – 1/2 tspn
  • Yeast – 1 tspn
  • Semolina/Rava – 2 tbsp

Method of preparation:

  • Wash and soak the Raw rice for 3 hours
  • After 3 hours,add enough water and grind the raw rice to a fine batter
  • Transfer the batter to a large bowl
  • Grind Boiled rice and coconut also along with some water
  • Add it to the batter
  • Take a pan,add 2 tbsp of rava to 1/4 cup of water and boil.This is called kappi.
  • Stir the kappi continuously in low flame until it thickens
  • After the kappi gets cooled,add it to the batter bowl
  • Then add salt,sugar and yeast to it
  • Mix everything using a spoon
  • The consistency should be thinner than dosa batter,so add water accordingly
  • Close the bowl with a lid overnight,so that the batter rises
  • Once the batter is rised,take a nonstick appam pan and heat it
  • Add 1 ladle of batter in the centre and rotate the pan by holding both sides
  • In medium flame,close the lid for 1 minute
  • Appam is ready
  • Taste the appam and add extra sugar/salt as per your taste
  • Similarly,make the remaining Paalappams.

Rava Upma

Upma is a popular and common breakfast recipe from South India. This recipe is made using roasted rava, salt and water as the main ingredient. This is an easy breakfast and takes only less than 15 minutes. So, if you are in a hurry burry or woke up late by chance,you can easily go for this breakfast for your family. Even the Bachelors can try it as it is very easy to prepare.

Rava upma

First let’s see the ingredients for this preparation.

Ingredients :

  • Roasted Rava/Semolina- 1 cup
  • Finely chopped Onion – 1
  • Grated carrot – 1
  • Green chilli finely chopped – 1
  • Chopped ginger – 2 tspn
  • Grated coconut – 3 tbspn
  • Mustard seeds – 1 tspn
  • Urad dal – 2 tspn
  • Bengal gram – 1 tspn
  • Curry leaves
  • Salt
  • Hot water – 3 cups
  • Coconut oil – 2 tbspn
  • Ghee – 1 tspn

Method of preparation:

  • Heat oil in a pan
  • Sputter Mustard seeds,urad dal and
  • Add onion,carrot,green chilli,curry leaves and ginger
  • Saute well till the onion becomes translucent
  • Add salt,grated coconut and saute for 1 minute
  • Add 3 cups of hot water
  • Allow it to boil
  • Taste and adjust the salt as per your taste
  • Add the roasted rava to the boiling water,make sure the flame is medium
  • Mix well and close the pan and cook for 2 minutes
  • Add ghee to it and mix well
  • Open the pan and transfer the upma to serving plates
  • Garnish our delicious upma with curry leaves.

NB :

  • Give care while adding salt
  • Flame should be medium while adding roasted rava