For Semia upma, I disagree with the water measurement. It will turn sticky with 2 cups of water for one cup of semia. Put 1 1/4 cup and that should be sufficient.

Recipe for Semiya Uppuma 7 oz(approx. 1 cup) Vermicelli/Semiya 3 Tblsp Ghee/Oil 1 teaspoon mustard seeds 1 tsp Urad dal 10 curry leaves 1 oz cashew nuts 1 onion, finely chopped 2 fresh green chillies, finely chopped 1 in fresh root ginger, peeled and finely chopped a pinch of turmeric powder salt 16 oz (2 cups)water

First, Heat frying pan over a medium heat. When hot, add the vermicelli and stir-fry for 5 to 6 minutes or until golden brown;remove the vermicelli from the pan and set aside.

Second, In pan add oil/ghee when hot,add the mustard seeds to the pan and, as they begin to pop, add the urad dal, curry leaves and cashews. Saute until the nuts are brown. Add the onion, chillies and ginger and cook, stirring for 5 minutes or until the onion softens.

Third, Stir in the turmeric, season to taste with salt, then pour in 2 cups of water and bring to the boil. Lower the heat, add the vermicelli and continue cooking for another 3 to 4 minutes until the vermicelli is thoroughly combined with the spices. Serve hot with coconut chutney.

Note: You can add half a carrot and three to four flowerettes of cauliflower(optional) chopped fine and boiled along with the peas. Tastes simply delicious when served hot with chutney.

Let me know your feedback on this recipe. Have fun.