சேமியா உப்மா (Semiya Upma)
Semiya Upma is my kids favorite recipe. My daughter always like to eat sugar and this is her best chance to get sugar as side. They always demand the உப்புமா should not be sticky. Hard part of this recipe is measuring Semiya in a cup and calculates the water proportion. I used to add roasted Semiya first and add hot water as needed. Just pour the hot water to immerse the Semiya. This method never fails, this results perfect texture without worries.
Ingredients for Semiya Upma
Semiya / vermicelli – 4.5 cups
Water – 3 cups
Ghee – 1 + 1 tsp
Oil/ ghee – 1 tbs
Mustard seeds & urad dal – 1/4 tsp
Small onion – 4 (finely chopped)
Dry red chilli – 4
Curry leaves – 1 spring
Ginger pieces – 1 tbs (chopped)
Salt as needed
Directions
Take a wide pan and add 1 tsp of ghee and roast the semiya until golden brown.
Transfer the roasted semiya into a plate.
Heat 4 cups of water on a pot separately.
Pour 1 tbs ghee/ oil, add mustard seeds and urad dal.
After the seeds cracked, add curry leaves.
When the curry leaves pops, add chopped onion, red chili, ginger.
Sauté everything well then add salt.
Mix well and add roasted vermicelli.
Pour the boiling water, just enough to immerse the semiya
Keep the flame full until the water completely evaporated.
Stop the flame and drizzle 1 tsp of ghee over the Upma.
Semiya Upma ready.
Serve the soft Upuma with sugar and/or coconut chutney.
Pictures
Ingredients 
Dry roast vermicelli by adding little ghee/oil 
When color changes little, you can take it out 
Place the roasted semiya in a plate 
Add oil in a pan and add mustard seed, urad dal 
Once seed pops, add curry leaves 
Add red chili, chopped onion, ginger once leaves pop 
Let onion fry until golden brown 
Add salt and mix well 
Now add roasted vermicelli 
On a separate pan, boil 4 cup water 
Water is boiling 
Pour boiling water in the pan 
Let it cook 
See how much water is in bottom 
Upma is almost cooked, gently mix 
Add ghee and give a mix 
Soft upma ready 
Serve upuma with sugar and/ or chutney 
சேமியா உப்மா
