Egg Semiya Upma
A quick and protein-packed breakfast combining roasted vermicelli with fluffy scrambled eggs and classic South Indian spices. This savory one-pot meal is perfect for busy mornings and is ready in under 30 minutes.
For 4 servings
8 steps. 20 minutes total.
- 1
Step 1
- a.If using unroasted vermicelli, dry roast it in a wide pan over medium-low heat for 4-5 minutes, stirring continuously until it turns a light golden brown. This crucial step prevents the upma from becoming sticky. Remove from the pan and set aside.
- 2
In the same pan, heat 3 tbsp of oil over medium heat
- a.Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, sautéing for about a minute until they turn golden. Add the curry leaves and sauté for 30 seconds until crisp.
- 3
Add the finely chopped onion, slit green chilies, and ginger-garlic paste
- a.Sauté for 3-4 minutes until the onions become soft and translucent.
- 4
Step 4
- a.Stir in the chopped tomato, turmeric powder, optional red chili powder, and 1.5 tsp of salt. Cook for 3-4 minutes, mashing the tomatoes gently, until they become soft and oil begins to separate from the mixture.
- 5
Pour in 4 cups of water and bring the mixture to a rolling boil
- a.Once boiling, reduce the heat to medium and slowly add the roasted vermicelli while stirring constantly to prevent lumps from forming.
- 6
Step 6
- a.Cook the vermicelli for 5-7 minutes, stirring occasionally, until all the water is absorbed and the strands are cooked yet firm (al dente).
- 7
Push the cooked vermicelli to one side of the pan
- a.In the empty space, crack the 3 eggs. Scramble them directly in the pan until they are just cooked. Once cooked, gently fold the scrambled eggs into the vermicelli until well combined.
- 8
Turn off the heat
- a.Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Let the upma rest, covered, for 5 minutes to allow the flavors to meld and the vermicelli to fluff up. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The water-to-vermicelli ratio is key. A 2:1 ratio (2 cups water for 1 cup vermicelli) is standard for a non-sticky texture.
- 2For a richer flavor, roast the vermicelli in 1 tsp of ghee instead of dry roasting.
- 3Add finely chopped vegetables like carrots, peas, and beans along with the onions for a more nutritious meal.
- 4Do not overcook the vermicelli, as it will become mushy. It should be cooked through but still have a slight bite.
- 5If you prefer distinct egg pieces, scramble the eggs in a separate pan and fold them in at the end.
- 6A final squeeze of lemon juice brightens up all the flavors in the dish.
Adapt it for your goals.
Vegetable Masala Upma
Add 1 cup of mixed vegetables (carrots, peas, beans) along with the onions. Add 1/2 tsp of garam masala with the other spice powders for a more robust flavor.
Vegan Tofu UpmaVegan Tofu Upma
Omit the eggs and use a plant-based oil. Crumble 150g of firm tofu and sauté it with spices before adding it to the cooked vermicelli for a protein-rich vegan alternative.
Cheesy Semiya UpmaCheesy Semiya Upma
For a kid-friendly version, skip the green chilies and red chili powder. Stir in 1/4 cup of grated cheddar or mozzarella cheese at the end until it melts.
Why this is on our healthy list.
Excellent Source of Protein
The inclusion of eggs makes this upma a high-protein dish, essential for muscle repair, growth, and keeping you full and satisfied for longer.
Provides Sustained Energy
Vermicelli, made from wheat, is a good source of complex carbohydrates that provide a steady release of energy, making it an ideal breakfast to start your day.
Flavorful and Hydrating
The dish contains a good amount of water and is seasoned with anti-inflammatory spices like turmeric and ginger, contributing to both hydration and overall wellness.
Frequently asked questions
One serving of Egg Semiya Upma (about 1.5 cups or 280g) contains approximately 350-400 calories, making it a substantial and energizing breakfast or light meal.