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Vermicelli Upma | Sevai Upma | Shavige Upma Recipe – Khanapoor

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2 cups [1 cup = 250 ml] Roasted Vermicelli
4 cups Water (Paani)
4 Dry Red Chillies (Sukhi Lal Mirch)
3 Green Chillies (Hari Mirch)
3/4 tsp Red Chilli (Lal Mirch) Powder
1/4 tsp Black Pepper (Kali Mirch) Powder
1 tsp Urad Dal
1 tsp Mustard Seeds (Rye)
1/2 tsp Cumin (Jeera) Seeds
2 tbsp Cooking Oil (Tel)
As per taste Curry Leaves (Kadi Patta)
As per taste Cashew Nuts (Kaju)
As per taste Salt (Namak)

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Vermicelli Upma | Sevai Upma | Shavige Upma Recipe – Khanapoor

  • Vegan

A delicious, quick, easy dish which can be prepared in a jiffy but does not compromise on health and taste.

  • Medium




Vermicelli Upma is one of the easiest and quickest dishes to prepare. It is also called Sevai Upma and Shavige Upma.

Vermicelli Upma is an ideal vegan or vegetarian breakfast or snack dish. It is healthy and filling.

There are many days when one does not feel like cooking anything extravagant. There are also days when you are in a hurry and want to cook something in a jiffy. So, one of the best dishes to go for is Vermicelli Upma also known as sevai upma or shavige upma. This dish is prepared with very few easily available ingredients.

So, let us now see how to prepare this Vermicelli Upma.

Firstly, take mustard seeds (rye), urad dal, cumin (jeera) seeds, green chillies (hari mirch), dry red chillies (sukhi lal mirch), curry leaves (kadi patta).

rye, urad dal, jeera, hari mirch, sukhi lal mirch, kadi patta

Then, take roasted vermicelli which is easily available in grocery stores and supermarkets. In case you buy the normal vermicelli, you will have to roast it first before cooking. Using ready made roasted vermicelli saves time.

Bhuna hua sevai

Heat cooking oil (tel) in a kadhai (wok).

ek kadhai mein tel garam kijiye

Then, add urad dal.

tel mein urad dal daliye

Add mustard seeds (rye) and let it splutter.

tel mein rye daliye

After the mustard seeds (rye) splutter, add cumin (jeera) seeds.

tel mein jeera daliye

Then, add green chillies (hari mirch) and dry red chillies (sukhi lal mirch). Make sure you make slits to the green chillies (hari mirch) and break the dry red chillies (sukhi lal mirch) so that they do not blast in your face. You may change the quantity of chillies depending on it’s hotness and your personal preference.

hari mirch aur sukhi lal mirch daliye

Add fresh curry leaves (kadi patta).

kadi patta daliye

Then, add the roasted vermicelli.

roasted vermicelli daliye

Give it stir and add cashew nuts (kaju). You may also add the cashew nuts (kaju) before adding the roasted vermicelli.

kaju ke tukde daliye

Add water (paani) and cover it with a cloche (dhakkan). Keep the flame on medium. If you are adding 1 cup of vermicelli then add 2 cups water (paani). Once the vermicelli is cooked, this is how it looks.

paka hua vermicelli

Then, add salt (namak), red chilli (lal mirch) powder and black pepper (kali mirch) powder. You may change the quantity of the powders depending on the hotness of the spice powders and your personal preference.

namak, lal mirch powder, kali mirch powder

Mix everything properly and let it cook on a low flame for 5 minutes and stir occasionally so that it does not stick to the bottom of the kadhai (wok). Your vermicelli upma is ready. Squeeze half lemon (nimbu) and serve hot.

sevai upma or shavige upma

Do try this recipe and let us know your thoughts. I am also sharing links of other recipes from this blog, do try these as well and give us your genuine feedback.

Banana Pak Recipe, Mangalore Cucumber Slurry Recipe, Bread Upma Recipe, Tender Cashew Nut Stir Fry Recipe, Musk Melon With Poha Recipe, Pepper Makhanas Recipe, Chilli Makhanas Recipe.

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Step 1

Heat 2 tbsp cooking oil (tel) in a kadhai (wok). Add 1 tsp urad dal then add 1 tsp mustard seeds (rye), after they splutter, add 1/2 tsp cumin (jeera) seeds, then 4 broken dry red chillies (sukhi lal mirch), 3 green chillies (hari mirch) and curry leaves (kadi patta) as per taste.


Step 2

Add 2 cups roasted vermicelli and cashew nuts (kaju) as per taste and stir. Add 4 cups water (paani), keep the gas flame on medium and cover it with a cloche. Keep stirring intermittently. Once, it is cooked, add 3/4 tsp red chilli (lal mirch) powder, 1/2 tsp black pepper (kali mirch) powder and salt as per taste.


Step 3

Let it cook for 5 minutes on a low flame. Stir it intermittently. Squeeze 1/2 lemon and your Vermicelli upma is ready!!!!


Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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