Vermicelli Upma / Shevai Upma


A simple, quick and easy breakfast recipe thats flavourful too. 



  • 1 cup vermicelli roasted in 2 tsp ghee till it changes colour
  • 2 cups of hot water( the quantity of water to be used depends on the thickness of the vermicelli. Refer instructions on the pack)
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 4 to 5 curry leaves
  • 2 to 3 green chillies finely chopped ( adjust spice to individual taste)
  • Salt to taste
  • A pinch of sugar(optional)
  • 3 sprigs of coriander leaves finely chopped


  • Heat ghee in a nonstick/ ceramic pan, add cumin seeds. When they crackle add asafoetida, curry leaves, green chillies, saute well. 
  • Add the roasted vermicelli, saute till the seasoning coats the vermicelli, add hot water, salt. Stir well and cover with a steam release lid and cook till done stirring the mix at regular intervals.
  • Garnish with coriander leaves and serve hot.


  • The version that I have posted is the simplest one. You can also add groundnut, cashewnuts roasted in ghee.
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