HomeBreakfast RecipesIndori poha recipe | semiya upma recipe | breakfast recipes

Indori poha recipe | semiya upma recipe | breakfast recipes

Indori Poha and semiya upma are healthy and delicious recipes. Indori Poha is the popular street food of indore. It has a twist on regular poha, fried Peanuts, and sweet and sour chivda giving a nice crunch and flavor to the poha. And another recipe semiya upma is healthy and delicious made with thin vermicelli, vegetables, and regular spices. These recipes are very simple and can be prepared within minutes with all available ingredients in your kitchen moreover they can be ideal for early morning breakfast.

The key to making tasty indori poha and semiya upma at home are
  • For indori poha use medium thick poha and steam poha with spices to enhance its flavor and color.
  • Fried peanuts and chivda give a nice crunch and taste to poha. You can also use ratlami sev or aloo sev instead of chivda.
  • For semiya upma roast vermicelli slightly to get rid of the raw smell in it. And for boiling vermicelli, add the roasted vermicelli only when the water starts to boil. otherwise, it become mushy and sticky
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Recipe video 

Indori poha recipe | semiya upma recipe | breakfast recipes

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 4 servings


For indori poha

  • 2 cup poha
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp sugar
  • 2 tbsp oil
  • 3 tbsp peanuts
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 2-3 chopped green chilli
  • Some coriander leaves

For jeeravan masala

  • 2 dry red chilli
  • ¼ inch cinnemon
  • 1 bay leaf
  • 1 black peppercorn
  • 4-5 cloves
  • 8-9 black peppercorn
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • ½ tsp dry mango powder
  • ½ tsp black salt
  • ¼ tsp turmeric powder
  • ¼ tsp hing
  • ¼ tsp nutmeg powder
  • 1 tsp dry ginger powder
  • Salt to taste

For instant jeeravan masala

  • 1 tsp chaat masala
  • ½ tsp black salt
  • ½ tsp red chilli powder
  • ½ tsp cumin powder

Other ingredients

  • Chopped onion
  • Lemon juice
  • Fried peanuts
  • Mix farsan

For seviya upma

To cook vermicelli

  • 2 tsp + 1 tsp oil - roasting and boiling vermicelli
  • 2 cup vermicelli
  • 3 cup water
  • Salt to taste

For vermicelli upma

  • 2 tbsp oil
  • 3 tbsp peanuts
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • ½ inch chopped ginger
  • 2-3 chopped green chilli
  • Few curry leaves
  • 1 medium size chopped onion
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ¼ cup chopped carrot
  • ¼ cup green peas
  • Boiled vermicelli


For indori poha

  • Wash 2 cups poha with water and dry it for a few seconds.
  • Add turmeric powder, salt and sugar to it. Mix well.
  • In a bowl, add water and bring it to a boil. Steam poha on medium-low flame for 5 minutes.
  • Meanwhile, in a mixture jar, add dry red chili, cinnamon, bay leaf, black cardamom, cloves, black peppercorn, cumin seeds, fennel seeds, coriander powder, dry mango powder, salt, turmeric powder, hing, nutmeg, dry ginger and salt to taste. Grind it into fine powder. Jeeravan masala is ready
  • For instant jeervan masala, in a mixing bowl, add chaat masala, black salt, red chilli powder, and cumin powder. Instant jeervan masala is ready.
  • Now in a pan, add oil and peanuts. Fry peanuts till it slightly brown. Keep it aside.
  • In the same pan, add mustard seeds, cumin seeds, curry leaves, and chopped green chilli. Sauté for a minute.
  • Add steam poha, and some coriander leaves and mix well. Cover and keep it aside.
  • To serve indori poha, on a plate add poha, chopped onion, lemon juice, fried peanuts, jeeavan masala, and mix farsan.

For seviya upma

  • In a pan, add oil and vermicelli, and roast it slightly.
  • Now in a pan, add water, salt, and oil. Bring it to a boil. Add the roasted vermicelli and cook it for 2-3 minutes. Drain out into a strainer and add cold water to it to stop its cooking process.
  • Then in a pan, add oil and peanuts. Fry peanuts till its slightly golden brown. Keep it aside.
  • In the same pan, add mustard seeds, urad dal, chana dal, chopped ginger, green chilli, and a few curry leaves. Sauté for a minute.
  • Add 1 medium-size onion and saute slightly.
  • Then add turmeric powder and red chilli powder. Mix well.
  • Now add chopped carrot, green peas and salt. cover and cook for 2 minutes or till vegetables turn soft.
  • add in cooked semiya, and fried peanuts and mix gently. do not over-mix as semiya will get mashed.
  • serve semiya upma with hot tea or coffee for morning breakfast.
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