Instant Pot Vegan Vermicelli Bowl – Semiya Upma / Vermicelli Upma – A popular Indian breakfast dish which is also known as Vermicelli Upma/ Semiya Upma/ Namkeen Javein. A quick, easy and light recipe, this is made from vermicelli, a traditional type of pasta similar to spaghetti along with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have just no time to prepare an elaborate breakfast.
Do check out the instant pot video below
Do check out the Semiya Upma Recipe / Vermicelli Upma Recipe video
Instant Pot Vegan Vermicelli Bowl – Semiya Upma / Vermicelli Upma is a quick breakfast that can be made in a jiffy in the morning. It is so delicious and perfect for mornings. I usually pack it in my kids lunchbox and they love it! It makes for a wholesome meal perfect for a filling breakfast or a lunch.
So now that the schools have started and I and my boys are slowly getting into our daily routine. One of my most important tasks is to plan and execute their daily lunch meals easily. So here is where this Instant pot Vermicelli bowl- comes in ; ) Honestly, I always make sure I have Vermicelli in my pantry, cause it is a life -saver when I run out of ideas for breakfast or my kiddos lunchbox idea. The Semiya Upma doesn’t need much to work on, just add vegetables for some nutrition and you have a one-pot meal ready for breakfast or lunch in less than 10 minutes! Imagine yourself sitting with your legs up on the table and relishing this Semiya Upma that is bursting flavors along with a cup of hot coffee or Chai. Nothing beats this and it is something that we ( MOM) deserve every morning!
Can I make this Semiya Upma recipe a Roadtrip friendly/ Travel-friendly/finger food?
Well if you are thinking about this will be a little messy while traveling or if your toddlers won’t be able to eat it properly in school. You can transform these humble Vermicelli into these tasty bites No- Fry Vermicelli Fritters/Pakoda . Perfect for kids Lunch-box, picnics, potlucks it travels well too!
Did you know Vermicelli is also known by other names – Sevia, Seviya, Semiya?
Vermicelli is also known by other names – Sevia, Seviya, Semiya. This is just something that you can make – quick and easy, with readily available ingredients and something different from the regular stuff. In the northern part of India, you get handmade vermicelli, know as Javein, which ladies break with hands in winters, sitting in sun. These are made of normal wheat flour or plain flour. To make them last longer, these are dry roasted & kept in airtight jars. We don’t get these here in the USA ;) so I used the next best thing MTR vermicelli or Bambino Vermicelli / Bambino upma but you can use any brand. A simple recipe that everyone in my family loves.
Can I switch things/ ingredients around in this Semiya upma?
The beauty of this Instant Pot Vegan Vermicelli Bowl – Semiya Upma recipe is that you can use whatever vegetables you have on hand. I used carrots, bell peppers, and corn but there is no end of possibilities. Use what I did or add some extras or change it up completely. You can add Vegetables like Peas, colorful bell peppers, carrots, corn, edamame, green beans and even spinach.I sometimes add tofu or paneer in it.
Which Vermicelli / Semiya can I use for this recipe?
Before I get to the recipe, a few words on the main ingredient: There’s a huge variety of vermicelli noodles the world over, and while they are all thin, long noodles, some of them share very little else in common. Essentially, when looking for vermicelli noodles for Indian or Middle Eastern cooking, you want to find ones made with wheat flour. I’ve used broken, roasted vermicelli.
How to Roast vermicelli?
If you have the unroasted ones at home no worries you toast them at home and store it (I usually do), just a little bit of toasting brings out so much flavor. Add a few Tsp of olive oil or ghee in a heated pan and roast the vermicelli. Keep stirring the vermicelli on a medium flame till its golden brown.
What if I don’t have an instant pot?
Never fear. I have included stovetop instructions too and it’s still pretty easy. You’ll just have to stir it occasionally ;)
- 2 cup – Vermicelli / Semiya (Roasted)
- 1 – Onion (chopped finely)
- 2 to 3 – Green chillies /roughly chopped
- 1-1/2 cup – Mixed vegetables of your choice (carrot, bell peppers, corn )
- 1/4 tsp – Turmeric powder
- 1 tbsp – Coriander leaves
- 2-1/2 cups - Water
- Salt to taste
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 4 to 5– Cashew nuts/optional f you want nutfree
- 5 to 6 – Curry leaves
- On Saute mode
- Add oil ,mustard seeds, curry leaves and green chili.
- Add onions and sauté for 2 minutes.
- Add in the mix veggies of your choice and sauté for another minute.
- Add in the seasoning Salt, turmeric powder and give it a stir.
- Add the roasted vermicelli and water.
- Cancel Saute
- Close the lid and seal
- Press Manual - 1 minute
- Release - Quick Release ( the valve may not raise up )
- When done ,cancel . open the lid and fluff the vermicelli with a fork and serve it .
If you do not have a Instant pot.. here are the instructions to make it on stove top.
Heat the oil in a heavy bottomed pan. Add the mustard seeds and let them splutter. Add the curry leaves , chillies and the onion.
You can skip curry leaves and chillies if you are making it for your kids.
Once the onion has softened, add the Chopped Veggies and saute for few minutes. Add salt,, turmeric powder.
Add the water and let it come to a boil. (when cooking this recipe on stove top the ratio of water changes) 2 cups of vermicelli = 4 cups of water
Add the vermicelli and keep stirring, so as to not form any lumps. Cook over low heat while stirring gently, till all the water is absorbed and the vermicelli is cooked through.
Garnish with cilantro and serve hot.
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