Shevai Usli/Semia/vermicelli Upma is a delicious one-pot south Indian breakfast made with wheat vermicelli, onions and simple spices which can be ready in 15 minutes!
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Dried vermicelli is a boon for many Indian housewives as using that, we can make vermicelli upma, vermicelli pulao or even a dessert like vermicelli kheer! They are made of rice or wheat.
On mornings when I do not have any idli or dosa batter and am not in the mood to enjoy toast, vermicelli comes to the rescue.
These dried vermicelli packets (easily available in any Indian store or even online and made of rice or wheat), are a boon when you need something delicious and filling especially if it is my favorite Shevai Usli! It is a pasta like dried vermicelli, thinner and in small pieces and the more popular brands are Bambino and MTR , Shan or even Savorit!
WHAT IS SHEVAI USLI?
Vermicelli is called “shevai” in my mother tongue which is Konkani (from the southern coastal town of India called Mangalore) and “usli” is a savory seasoned mixture.
Traditionally, dry vermicelli; the wheat variety, is cooked on a stove top in a simple seasoning of mustard seeds and urad dal with some green chilies and curry leaves (typical south Indian flavors) until soft and fluffy.
Store bought vermicelli is available roasted or unroasted. If you get the roasted variety (which is light brown in color), it becomes easier as unroasted vermicelli will make for a mushy usli! So if you get the unroasted variety like I have, just roast it a bit for a few minutes until the color changes slightly.
Many home chefs roast the vermicelli separately before making the seasoning, but I have made it easier by roasting it in the seasoning itself! One step less don’t you think?
Once the vermicelli is roasted in the seasoning, the amount of water added to cook it depends upon the quality of the vermicelli. I have found a 1:1 or at the most 1:1 ½ ratio of vermicelli to water is best to get cooked vermicelli that is perfectly cooked with each strand of vermicelli separate and not a mushy mess!
Too much water will make the whole mixture mushy so begin with 1:1 ratio and then add more if and as needed. This works well on a stove top.
SHEVAI USLI IN AN INSTANT POT:
Now, this is a new way of cooking shevai usli with the advent of electric pressure cookers called Instant Pot which by the way I love! Compared to regular stove top pressure cookers that Indians are used to, they are a hands-free appliance although takes slightly longer than the regular pressure cooker.
Follow the same procedure as stove top (in a saucepan) but pressure cook for just 2 minutes on low heat or 1 minute on high in the IP. I have used Bambino brand unroasted variety which I always have in my pantry. You can use any of your favorite brand
The key to get perfectly cooked vermicelli is to quick release the pressure after the time set and let rest unopened for 4-5 more minutes for the vermicelli to cook fully and absorb all the liquid.
This method comes out so perfect every time! Once you open the IP, remove the inner pot from the IP, fluff up shevai ulsi using a fork gently and enjoy!
You can eat it as such or for a more south Indian indulgence, I love to add lots of freshly grated coconut (frozen would do to) which being from the coastal town of Mangalore in southern part of India with lots of coconut trees is a must in most dishes!
Traditionally, we do not add any vegetables, but for a lovely texture, I like to add green peas. You could add chopped carrots or green beans as well.
For the best texture and easy cooking (and faster), use roasted vermicelli.
SERVING SUGGESTIONS:
We love to sprinkle some crisp sev (deep fried chickpea batter noodles) on top and my other favorite is roasted or fried spicy peanuts! I love that crunchy texture of peanuts in every bite of my shevai usli!
Enjoy this easy south Indian favorite made in an IP or stove top for breakfast or brunch and they are a perfect lunch box or tiffin filler too.
It could be a wonderful make ahead dish for any party or gathering too or even a picnic!
Whichever way you make or wherever you enjoy it, you are going to love this simple south Indian shevai usli or vermicelli upma! I know it has been my savior on busy mornings when I am out of breakfast ideas!
Happy Cooking and Eating Foodies!
If you do make this delicious Shevai Usli (either in Instant Pot or Stove top), I would love to hear about it! Just leave a comment below (rate it please) or share on instagram using the hashtag @curryandvanilla16 or on my Facebook page!
Here are some more delicious ideas for an Indian breakfast:
- Mixed Vegetable Upma using semolina
- Paneer Uttapam
- Ragi Rava Dosa with Dill Leaves
- Spicy Matar Poha with green peas
Now,lets see how to make Shevai Usli in you kitchen:
Step-wise Instructions to make Shevai Usli/Vermicelli Upma:
TO MAKE IN AN INSTANT POT:
Turn the Instant pot to saute and add the oil to the inner pot.
When the oil is hot, add mustard seeds and when it splutters, add split urad dal and let it brown for a few seconds in the oil.
Stir in chopped onions, green chilies and curry leaves. I have chopped the leaves as they were fairly big leaves! If they are small, leave them as such.
Fry until the onions turn slightly soft; about 1 minute or so.
When the onions turn soft, add the dried vermicelli and mix well.
Roast or fry, stirring often until it is lightly brown and is well roasted. It will take about 3 minutes.
If using roasted vermicelli, fry for just a minute or so.
Longer roasting is not necessary if you are using already roasted vermicelli. Stir in green peas.
Add 2 cups of hot water (using room temperature water will increase the time for the IP to build up pressure), 1 tsp of salt and a pinch of sugar to balance the flavors.
Mix well and close the instant pot. (Make sure to scrape the bottom of the pot well to avoid “burn” signal on the Instant Pot).
Pressure cook (seal) on low for exactly 2 minutes or 1 minute on high.
After 2 minutes, do a quick release and when the seal button drops, keep the IP closed for another 4 to 5 minutes.
After 5 minutes, open the lid of the instant pot.
You would have noticed that the vermicelli is cooked.
Remove the inner pot from the instant pot onto the counter and sprinkle the grated coconut if using and/or chopped coriander leaves; gently mix or fluff with a fork.
Do not mix too much as the vermicelli is still hot and too soft.
Leave aside for a couple of minutes, mix again gently and serve hot!
TO MAKE ON A STOVE TOP:
Heat oil in a deep saucepan and once hot, add mustard seeds.
As soon as it splutters and the urad dal and brown a bit.
Then, stir in onions, curry leaves and green chilies and fry for a couple of minutes.
Add the green peas too if using or any other vegetable and fry a bit; a couple of minutes.
Stir in dried vermicelli and roast on medium heat, stirring continuously until the vermicelli is lightly fried and is glistening with oil.
Here I have used the roasted variety, so fry for a shorter time; maybe a couple of minutes at the most, just to lightly roast and coat each strand of vermicelli with oil and flavors!
Once the vermicelli is roasted, add 2 cups of hot water, salt to taste and a pinch of sugar to balance the flavors, mix well.
Bring to a boil, reduce heat to medium low or low and cook covered until all the water is absorbed and the vermicelli is cooked.
Depending upon the type of vermicelli, you may need a bit more water. Keep adding if necessary in between if you feel the vermicelli may need some more water to cook. Add accordingly.
Once cooked and all the water is absorbed, garnish with grated coconut and/or cilantro and gently mix well, fluffing with a fork. Serv hot!
SERVING SUGGESTIONS:
Hot, fluffy, delicious and easy to make Shevai Usli or Vermicelli Upma can be served hot with a cuppa chai/coffee for breakfast, brunch or evening tea.
It is a wonderful make ahead dish to make for any party, gathering or picnic! It is a wonderful filling dish in your lunch or tiffin box too!
We love to sprinkle crispy sev, mixture, boondi etc. on top and enjoy! These are deep fried savory Indian snacks which have chickpea flour batter, peanuts etc. in them. Another favorite is roasted or fried salted peanuts!
Enjoy it any way you like Foodies and Happy Eating!
Shevai Usli or Semia/vermicelli Upma
Shevai Usli or Semia/Vermicelli Upma is a delicious one-pot south Indian breakfast made with vermicelli, onions and simple spices which can be ready in 15 minutes! A perfect beginning to any morning!
Ingredients
- 2 cups dry vermicelli I have used Bambino brand
- 1 cup chopped onions
- 2 green chilies/Serrano peppers chopped or sliced into roundels
- 1/3 to ½ cup of green peas fresh or frozen; optional
- Few curry leaves
- 1 tsp mustard seeds
- ½ tsp urad dal/split white lentils
- 3 tbsp coconut oil or any other cooking oil
- Salt to taste
- Pinch of sugar; optional
FOR GARNISH:
- 1//4 to 1/3 cup grated coconut optional
- Freshly chopped cilantro/coriander leaves; again optional
Instructions
TO MAKE IN AN INSTANT POT:
-
Turn the Instant pot to sauté and add the oil to the inner pot.
-
When the oil is hot, add mustard seeds and let it splutter.
-
As soon as the seeds splutter, add urad dal and let it brown for a few seconds.
-
Stir in chopped onions, green chilies and curry leaves. I have chopped the leaves as they were fairly big leaves! If they are small, leaven them as such.
-
Fry until the onions turn slightly soft; about 1 minute or so.
-
When the onions turn soft, add the dried vermicelli and mix well.
-
Roast or fry, stirring often until it is lightly brown and is well roasted. It will take about 3 minutes.
-
This step is not necessary if you are using already roasted vermicelli; just fry for a minute or so to coat the vermicelli with oil and spices.
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Add green peas, 2 cups of hot water, 1 tsp of salt and a pinch of sugar to balance the flavors.
-
Mix well and close the instant pot. Make sure to scrape the bottom of the pot well to avoid “burn” signal on the Instant Pot.
-
Pressure cook (seal) on low for exactly 2 minutes or 1 minute on high.
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After 2 minutes, turn off the IP, do a quick release and when the seal button drops, keep the IP closed for another 4 to 5 minutes.
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After 5 minutes, open the lid of the instant pot.
-
You would have noticed that the vermicelli is cooked and all the water is absorbed.
-
Remove the inner pot from the instant pot onto the counter and sprinkle the grated coconut and/or chopped coriander leaves if using and gently mix or fluff with a fork.
-
Do not mix too much as the vermicelli is still hot and too soft.
TO MAKE ON A STOVE TOP:
-
Heat oil in a deep saucepan and once hot, add mustard seeds.
-
As soon as the seeds splutter, add urad dal and let turn to light golden brown.
-
Then, stir in onions, curry leaves and green chilies and fry for a couple of minutes until the onions turn soft.
-
Add the green peas too if using or any other vegetables and cook for a minute or so.
-
Stir in dried vermicelli and roast on medium heat, stirring continuously until the vermicelli is well fried and is glistening with oil; about 3 to 4 minutes. If using roasted variety, fry for a shorter time.
-
Once the vermicelli is roasted, add 2 cups of hot water, salt to taste and mix well.
-
Bring to a boil, reduce heat to medium low or low and cook covered until all the water is absorbed and the vermicelli is cooked.
-
Depending upon the type of vermicelli, you may need a bit more water. Keep adding water a little at a time in between if necessary or if you feel the vermicelli may need some more water to cook. Add accordingly.
-
Once cooked and all the water is absorbed, garnish with grated coconut and/or cilantro and gently mix well.
SERVING SUGGESTIONS:
-
Hot, fluffy, delicious and easy to make Shevai Usli or Vermicelli Upma can be served hot with a cuppa chai/coffee for breakfast, brunch or evening tea.
-
It is a wonderful make ahead dish to make for any party, gathering or picnic! It is a wonderful filling dish in your lunch or tiffin box too!
-
We love to sprinkle crispy sev, mixture, boondi etc. on top and enjoy! These are deep fried savory Indian snacks which have chickpea flour batter, peanuts etc. in them. Another favorite is roasted or fried salted peanuts!
-
Enjoy it any way you like Foodies and Happy Eating!
Recipe Notes
- Adjust the amount of spices according to personal taste.
- If the vermicelli is already roasted which is also available in the store, proceed to cook without additional roasting; just fry a little after sauteing the onions.
- I love adding grated coconut but this is totally optional.
- You can add more veggies , spices like garam masala powder, turmeric powder or aromatics like garlic, ginger etc. if you like.
- Always keep adding water a little at a time while cooking on stove top. Too much water will make the usli mushy and the vermicelli will be too soft.
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Hello Vanitha, and thank you for your wonderful recipe.
I am a male, and have no Insta Pot(s) or any other fancy cookware. (!). Plus, i had some chinese rice stick noodles, on hand, to use, but your recipe came in very handy.
Just like the Konkani Saraswat / GSB style !
I made some modifications ... I soaked the rice sticks in cold water, ( after breaking them ), for about 15 minutes.
I added a little jeera, by mistake, to the tadka, but no problem .... it wasnt even noticed.
I absolutely love onions in my cooking, but my wife had specifically ordered me not to use them in this dish, so I meekly obeyed.... after 45 years, I am well aware of who the Boss of the Household, is ....
I also added five pinches of Hing, for an Uber taste. That was appreciated.
I cooked the rice sticks together with half a can of coconut milk/cream, from Thailand, for a luxurious 'mouth feel'. My mother was from Bhatkal, Shirali and Gokarn - so, in our household, the coconut is the perpetual God of all vegetables.
I finely cut up some fiery hot, small green, thai chillies ( lavangi mirchi ) for a hint of a 'bite'. That was for my satisfaction.
The dish was well appreciated.
Greetings from Cleveland, Ohio
Best wishes for your Blog ! And Thank You.