Go Back
Print
Shevai Usli

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!

Course Breakfast, Brunch, vegetarian
Cuisine Indian, South Indian
Keyword Instant Pot, Stove Top, Vermicelli
Prep Time 10 minutes
Cook Time 15 minutes

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:

  1. Turn the Instant pot to sauté and add the oil to the inner pot.

  2. When the oil is hot, add mustard seeds and let it splutter.

  3. As soon as the seeds splutter, add urad dal and let it brown for a few seconds.

  4. 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.
  5. Fry until the onions turn slightly soft; about 1 minute or so.
  6. When the onions turn soft, add the dried vermicelli and mix well.
  7. Roast or fry, stirring often until it is lightly brown and is well roasted. It will take about 3 minutes.

  8. 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.

  9. Add green peas, 2 cups of hot water, 1 tsp of salt and a pinch of sugar to balance the flavors.
  10. 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.
  11. Pressure cook (seal) on low for exactly 2 minutes or 1 minute on high.

  12. 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.

  13. After 5 minutes, open the lid of the instant pot.

  14. You would have noticed that the vermicelli is cooked and all the water is absorbed.

  15. 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.

  16. Do not mix too much as the vermicelli is still hot and too soft.

TO MAKE ON A STOVE TOP:

  1. Heat oil in a deep saucepan and once hot, add mustard seeds.

  2. As soon as the seeds splutter, add urad dal and let turn to light golden brown.

  3. Then, stir in onions, curry leaves and green chilies and fry for a couple of minutes until the onions turn soft.

  4. Add the green peas too if using or any other vegetables and cook for a minute or so.

  5. 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.

  6. Once the vermicelli is roasted, add 2 cups of hot water, salt to taste and mix well.

  7. 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.

  8. 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.

  9. Once cooked and all the water is absorbed, garnish with grated coconut and/or cilantro and gently mix well.

SERVING SUGGESTIONS:

  1. 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.
  2. 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!
  3. 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!
  4. Enjoy it any way you like Foodies and Happy Eating!

Recipe Notes

  1. Adjust the amount of spices according to personal taste.
  2. 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.
  3. I love adding grated coconut but this is totally optional.
  4. You can add more veggies , spices like garam masala powder, turmeric powder or aromatics like garlic, ginger etc. if you like.
  5. 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.