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Rice Sevai Upma: An Indian Breakfast or Snack Recipe

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Rice sevai upma (rice vermicelli upma).

Rice sevai upma (rice vermicelli upma).

A Soft and Delicious Meal or Snack

Rice sevai (vermicelli) upma is a wonderfully smooth, soft, and delicious breakfast option. With the tempting aromas of lemon, coconut, roasted peanuts, and green chilies, you can add parboiled vegetables, customized masala options, or simply eat it plain. You don't need any side dishes with upma; it's a complete meal on its own.

Unlike wheat vermicelli upma, rice sevai upma is not sticky. I used a branded rice vermicelli packet to make this dish; I followed the instructions and got perfect vermicelli.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

4 servings

Ingredients

  • 200 grams rice sevai (rice vermicelli), I used Dragon brand
  • 1 cup grated coconut
  • 4 green chilies, slit, cut in long pieces
  • 1/4 cup peanuts
  • 8 curry leaves
  • 2 tablespoons fresh coriander, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon white lentils (urad dal)
  • 3 teaspoons oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sugar
  • 3/4 teaspoon salt, or to taste

Instructions

  1. For Dragon rice vermicelli: Pour boiling water on the vermicelli. Keep it covered for 4 minutes. Strain the water. Spread vermicelli on a plate. (Note: If you are using a different brand of vermicelli, follow the package instructions.)
  2. Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add green chilies. Saute for 1 minute.
  3. Add white lentils, peanuts, and curry leaves. Saute until the lentils turn golden brown and the peanuts get roasted.
  4. Turn off the heat. Add the cooked sevai, sugar, salt, grated coconut, chopped coriander, and lemon juice. Mix well.
  5. Turn on the heat to medium-low. Stir the mixture once or twice to blend the vermicelli with the other ingredients. Warm the mixture.
  6. Turn off the heat. Serve upma as is or with coconut chutney.
  7. Enjoy eating this flavorful and delicious breakfast. You can also pack it in your lunch box for later. Sevai upma remains tasty even when it is cold.

Photo Tutorial

Rice vermicelli (sevai)

Rice vermicelli (sevai)

I used Dragon brand rice sevai.

I used Dragon brand rice sevai.

Step one: Pour boiling water on the rice vermicelli. Cover it for 4 minutes. Strain the water. Spread vermicelli on a plate.

Step one: Pour boiling water on the rice vermicelli. Cover it for 4 minutes. Strain the water. Spread vermicelli on a plate.

Cooked vermicelli

Cooked vermicelli

Step two: Heat oil in a deep-bottomed pan. Add mustard seeds. Let them crackle. Add chopped green chilies. Saute for a minute. Add peanuts, white lentils, and curry leaves. Saute until peanuts get crispy and lentils turn golden brown.

Step two: Heat oil in a deep-bottomed pan. Add mustard seeds. Let them crackle. Add chopped green chilies. Saute for a minute. Add peanuts, white lentils, and curry leaves. Saute until peanuts get crispy and lentils turn golden brown.

Step three: Turn off the heat. Add grated coconut, chopped coriander leaves, sugar, salt, and lemon juice. Mix well.

Step three: Turn off the heat. Add grated coconut, chopped coriander leaves, sugar, salt, and lemon juice. Mix well.

Turn on the heat to medium low. Stir the mixture once or twice. Once the sevai becomes warm, turn off the heat. Your favorite rice vermicelli upma is ready!

Turn on the heat to medium low. Stir the mixture once or twice. Once the sevai becomes warm, turn off the heat. Your favorite rice vermicelli upma is ready!

Serve it hot as is or serve with a simple coconut chutney on the side. You can pack this upma in a lunch box for later use. It tastes yummy even when cold.

Serve it hot as is or serve with a simple coconut chutney on the side. You can pack this upma in a lunch box for later use. It tastes yummy even when cold.

Enjoy the heavenly taste!

Enjoy the heavenly taste!