Instant Semiya Uthappam | Semiya Uthappam Recipe | Vermicelli Uttapam

Instant Semiya Uthappam | Semiya Uthappam Recipe | Vermicelli Uttapam - This recipe is really easy to prepare! You mix a little cooking soda in sour curds, and add Sooji (Semolina), Semiya, Finely chopped onions, and paste of green chillies and Ginger. That’s all! Then spread it out thick and round on the pan and roast it to a nice golden brown colour. Done!

What to cook for breakfast is really a daily puzzle in most homes. The Semiya Uthappam is a wonderful option for such times. It needs just 30 minutes of resting time for the batter. And it is so simple!!!

Usually the preparation for Dosa batter starts a day earlier. Instant Dosa is possible but it is not so satisfying as it does not come out as soft as one likes. It becomes harder when it gets cold. The Semiya Uthappam remains soft and tasty even after it gets cold.

Just look at the Tips once before you start trying out the recipe.

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• Sour curds are ideal for making the Semiya Uthappam. If sour curds are not available, you may use any curds.

Easy Tip to remember the measurements:

• Just remember that at any time the measures of Semiya, Sooji and Curds should be equal.

Important Tip about Onions:

• You must definitely fry the onion beforehand. If you put raw onion in the batter, the onion does not cook properly. The cooking times of the Semiya and Sooji are different from that of the cooking time of onion. The onion will remain uncooked and this will not suit many people, as they cannot digest raw onions. So it is better to fry the onion at least for a minute before adding it to the batter. This will enhance the taste of the Uthappam , and also make it easily digestible.

One more Tip:

• If you like, you may add finely chopped Carrot and Capsicum.

Instant Semiya Uthappam | Semiya Uthappam Recipe | Vermicelli Uttapam - Recipe Video

Instant Semiya Uthappam | Semiya Uthappam Recipe | Vermicelli Uttapam

Breakfast Recipes | vegetarian
  • Prep Time 2 mins
  • Soaking Time 30 mins
  • Cook Time 20 mins
  • Total Time 52 mins
  • Servings 3


  • 1 Cup Curd
  • 1 Cup Sooji (Semolina)
  • 1 Cup Semiya - Vermicelli
  • 1/2 Cup Cooking Soda
  • 1/2 Piece Ginger
  • 3 Green Chilies
  • Oil – Sufficient to roast the Uthappam
  • Salt – To taste
  • 1 ¼ Cups Water
  • For the Seasoning:
  • 1/2 tbsp Oil
  • 1/3 Cup Onion (Chopped)
  • 1/2 tsp Zeera (Cumin)
  • Curry Leaves - 2 Sprigs (Finely Chopped)


  1. Mix the cooking Soda into the sour curds. The Curds will foam up.
  2. Pound the Ginger and Green Chilli into a soft paste.
  3. Mix the Ginger Chilli Paste, Semiya(Vermicelli), Sooji, Salt and water into the foaming Curds. Leave aside for at least 30 minutes. The batter will rise and Semiya will become soft.
  4. Heat the oil and fry the Onion, Zeera and Curry Leaves for a minute. Mix this into the batter
  5. Heat the Pan. Put the batter onto the pan with a ladle, and tap the pan to spread the batter.
  6. Pour a little oil along the edges of the Uthappam and roast on a medium flame. When it is done on one side, flip it over, and let it cook on the other side also. Serve hot with any Chutney of your choice, or with Sambar.

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  • Z
    Wrong measurement for baking soda (1/2 cup instead of 1/2 tsp).
  • M
    Recipe Rating:
    Sir ... Will you please upload the detailed recipe of gondh laddu in your website. I can't find the recipe....
  • S
    Sridevi abburi
    Like it