Sevai Upma is a light, flavorful, and comforting Indian breakfast made with roasted vermicelli, crunchy peanuts and cashews, vegetables, aromatic spices, and a classic South Indian tempering. It comes together quickly and makes a delicious breakfast or lunchbox option.
This version is especially easy because it uses pre-roasted vermicelli, which helps the upma cook quickly while keeping the sevai beautifully separate and fluffy.
The combination of mustard seeds, chana dal, urad dal, cumin, curry leaves, peanuts, cashews, vegetables, and mild spices gives this simple breakfast plenty of flavor and texture.
Serve it hot with a squeeze of fresh lemon and a little chopped coriander for a refreshing finish.
- Quick and easy breakfast
- Light yet satisfying
- Perfect for breakfast or lunchbox
- Uses simple pantry ingredients
- Loaded with vegetables and crunchy nuts
- Ready in about 25–30 minutes
- Pre-roasted vermicelli keeps the upma fluffy and non-sticky
For Sevai Upma
- 1 cup roasted vermicelli
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 1 teaspoon cumin seeds
- 1 dry red chili, broken into pieces
- 2 green chilies, finely chopped
- 1 teaspoon grated ginger
- 2 tablespoons peanuts
- 4–5 cashews
- ½ cup mixed vegetables, finely chopped
- 1 sprig curry leaves
- ½ teaspoon turmeric powder
- ¼ teaspoon coriander powder
- 1 small tomato, finely chopped
- Salt, to taste
- 2 cups hot water
- 2 tablespoons fresh coriander, finely chopped
- Lemon wedges, for serving
Step 1: Prepare the Tempering
- Firstly, heat 2 tablespoons of oil in a wide pan over medium heat.
- Once the oil is hot, add 1 teaspoon mustard seeds.Allow them to crackle.
- Next add 1 teaspoon chana dal, 1 teaspoon urad dal, and 1 teaspoon cumin seeds.
- Then add the broken dry red chili, finely chopped green chilies and 1 teaspoon grated ginger.
- Sauté for a few seconds until fragrant.
Step 2: Add the vegetables
- Add 2 tablespoons peanuts and 4–5 cashews.
- Saute until the nuts become lightly golden and aromatic. Be careful not to burn them.
Add ½ cup finely chopped mixed vegetables along with the curry leaves.
You can use vegetables such as carrots, peas, beans, or other vegetables of your choice.
Add ½ teaspoon turmeric powder and season with salt.Stir-fry everything for about 2 minutes.
Step 3: Cook the Vegetables
- Add ¼ teaspoon coriander powder and the finely chopped tomato. Mix well.
- Next add a small amount of water to help the vegetables cook.
- Cover the pan and cook over low heat until the vegetables are about 50% cooked. They should be partially tender but not mushy.
Step 4: Add the Roasted Vermicelli
- Remove the lid and add 1 cup roasted vermicelli. Season with salt if needed.
- Gently mix the vermicelli with the vegetables and tempering.
- Using pre-roasted vermicelli is important because it helps the finished upma remain light and fluffy.
Step 5: Add Hot Water
- Pour in 2 cups of hot water. Mix gently and increase the heat to bring the mixture to a boil.
- Once the water starts boiling, reduce the heat to low.
- Cover the pan and simmer for 5–6 minutes, or until the vermicelli is completely cooked and has absorbed the water.
- Avoid stirring too frequently while the sevai is cooking, as excessive stirring can make the upma mushy.
Step 6: Finish and Serve
- Remove the lid and check that the vermicelli is perfectly cooked.
- Add freshly chopped coriander and gently fluff the upma with a light hand. our delicious Sevai Upma is ready!
- Garnish with more fresh coriander and serve hot with lemon wedges.
Serve Sevai Upma hot with: Fresh lemon wedges, Coconut chutney, Coriander chutney, Plain yogurt and A cup of hot chai or coffee..
It is perfect for breakfast, brunch, or a quick lunchbox meal.
Use roasted vermicelli
Pre-roasted vermicelli is ideal because it cooks quickly and helps prevent the upma from becoming sticky.
Use hot water
Adding hot water helps maintain the cooking temperature and allows the vermicelli to cook evenly.
Don’t overcook the vegetables
The vegetables should be tender but still retain a little bite.
Don’t stir too much
Once the vermicelli is added and the water starts boiling, avoid excessive stirring. This helps keep the sevai separate.
Adjust the water if needed
Different brands and varieties of vermicelli can absorb different amounts of water. If your vermicelli requires slightly more or less water, adjust accordingly.
Add lemon at the end
A squeeze of fresh lemon juice just before serving adds a lovely tangy flavor and balances the spices.
Sevai Upma | Healthy nashta recipe
Ingredients
- 1 cup Roasted vermicelli
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 tsp Cumin seeds
- 1 no Dry red chili
- 2 nos Green chilies (finely chopped)
- 1 tsp Grated ginger
- 2 tbsp Peanuts
- 4 - 5 nos Cashews
- 1/2 cup Mixed Vegetables
- 1 sprig Curry leaves
- 1/2 tsp Turmeric powder
- 1/4 tsp Coriadner powder
- 1 small Tomato (finely chopped)
- Salt as per taste
- 2 cup Hot water
- 2 tbsp Fresh coriadner leaves
- Lemon wedges, for serving
Instructions
- firstly, heat oil in a wide pan over medium heat
- then, add mustard seeds and let them crackle.
- Next add chana dal, urad dal, cumin seeds, and broken dry red chili
- Add chopped green chilies and grated ginger. Sauté until fragrant.
- Next, add peanuts and cashews and sauté until lightly golden. Add mixed vegetables and curry leaves.
- After that add turmeric powder and salt. Stir-fry for 2 minutes. Add coriander powder and chopped tomato. Mix well.
- Add a little water, cover, and cook over low heat until the vegetables are about 50% cooked.
- Add roasted vermicelli and mix gently. Pour in 2 cups hot water and bring to a boil.
- Reduce the heat, cover, and simmer for 5–6 minutes until the vermicelli is cooked and the water has been absorbed.
- Add chopped coriander and gently fluff the upma. Serve hot withfresh lemon wedges.
Video
Notes
This can happen if too much water is added, the vermicelli is overcooked, or the upma is stirred too much while cooking. Use the water quantity recommended for your particular vermicelli brand and cook only until tender.
Yes. If using regular unroasted vermicelli, dry roast it separately in a pan until lightly golden and aromatic before adding it to the recipe.
Yes. You can make a simple version with the tempering, nuts, vermicelli, and spices.
Absolutely. Carrots, peas, beans, corn, capsicum, and finely chopped potatoes all work well.
Yes. Peanuts and cashews can be omitted if you have a nut allergy or simply prefer to leave them out.
Yes. Ghee can be used for a richer flavor. You can also use a combination of oil and ghee.
Yes. It makes a convenient lunchbox option. Allow it to cool slightly before packing it in an airtight lunchbox.
