Vegan Vermicelli Upma
Light, fluffy roasted vermicelli strands tossed with tender vegetables, earthy curry leaves, and a gentle crackle of mustard seeds. This South Indian breakfast staple skips the ghee but keeps all the nutty, aromatic goodness — ready in under 20 minutes with basic pantry ingredients.
For 4 servings
- prep · ~4 min
Dry roast the vermicelli.
Place a large non-stick pan over medium heat. Add the vermicelli and dry roast, stirring continuously, until golden brown and aromatic. Transfer to a plate and set aside.
TIPStay at the stove — vermicelli burns quickly. A light golden color is all you want. - temper · ~3 min
Make the tempering.
1.Heat oil in the same pan over medium heat until shimmering.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds, urad dal, and chana dal. Sauté until dals turn golden (30 sec).4.Add curry leaves, slit green chilies, and chopped ginger. Sauté until fragrant (20 sec). - saute · ~7 min
Cook the vegetables.
1.Add chopped onion and sauté until translucent (3 min).2.Add chopped carrot, green beans, and green peas. Stir-fry for 2 minutes.3.Pour in the water and add salt. Bring to a rolling boil.TIPChop vegetables finely and uniformly so they cook in the same time the vermicelli absorbs water. - simmer · ~5 min
Steam the vermicelli.
1.Lower the heat to the minimum setting.2.Gradually add the roasted vermicelli into the boiling water, stirring constantly to prevent lumps.3.Cover with a tight-fitting lid and let it steam until all water is absorbed and vermicelli is soft (3-4 min).TIPDo not lift the lid too often — the steam needs to stay trapped to cook the vermicelli evenly. - mix · ~1 min
Fluff and finish.
Turn off the heat. Use a fork to gently fluff up the upma. Add lemon juice and mix lightly.
- garnish
Garnish with fresh coriander and grated coconut. Serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry roast vermicelli until just golden — over-roasting makes it bitter and under-roasting leaves a raw taste.
- 2Keep the heat low while adding vermicelli to boiling water to prevent lumps from forming.
- 3Use a fork to fluff the upma immediately after cooking; this keeps it light and prevents clumping.
- 4Let the upma rest covered for 2 minutes after turning off the heat so the strands absorb any remaining steam.
- 5Finely chop the vegetables so they cook in the same short time as the vermicelli absorbs the water.
- 6Add lemon juice only after turning off the heat to preserve its fresh tangy flavor.
Adapt it for your goals.
Protein boost
Add 1/4 cup of roasted peanuts or cooked chickpeas along with the vegetables for a heartier, protein-packed version that still stays vegan.
spicy kickSpicy kick
Include a finely chopped red bird's eye chili or 1/2 teaspoon of red chili flakes in the tempering for those who prefer a fiery heat.
low oilLow-oil
Reduce oil to 1 tablespoon and use a non-stick pan; skip the tempering's extra oil by dry-sauteing the dals briefly before adding other ingredients.
gluten freeGluten-free
Replace semolina vermicelli with rice vermicelli (rice noodles) for a naturally gluten-free version; adjust water quantity per package instructions as rice noodles absorb less.
Why this is on our healthy list.
Rich in Plant Protein
Urad dal and chana dal add a complete amino acid profile when paired with the grains, supporting muscle health and satiety.
High in Dietary Fiber
Carrot, green beans, and peas provide soluble and insoluble fiber, aiding digestion and promoting a feeling of fullness.
Low in Saturated Fat
This recipe uses vegetable oil instead of ghee, keeping the dish heart-friendly and suitable for low-saturated-fat diets.
Packed with Micronutrients
Curry leaves and green chilies are rich in iron and vitamin C, while ginger and coriander offer antioxidant and anti-inflammatory benefits.
Frequently asked questions
Mushy upma usually comes from over-roasting the vermicelli or adding too much water. Use exactly 350 ml water for 200 g vermicelli and roast until just golden.
