Instant Semiya dosa (Vermicelli uttapam)

Tired of making upma with semiya or vermicelli? Try this instant dosa or uttapam recipe once and you will repeat this every week!

This instant semiya dosa recipe is quick and easy that has semiya or vermicelli, wheat flour, veggies, and spices.

I know this is not a healthy recipe, but it is so convenient and most liked dish by my family. And this is my recipe which was born when a lazy me reusing the leftover breakfast

Around 10 years ago, when I was cooking only for two people ( me and my husband) little portion of semiya upma was left from breakfast.

For dinner on that day, as I did not have any mood to cook, I just mixed up this upma with rice flour, curd, spices and made dosa out of it.

And to my surprise, it turned out delicious, and it became my husband's favorite dish.

From then I usually make dosa with leftover tapioca or sago upma, regular upma, millet upma. I will someday share those recipes also.

Let's start making semiya dosa:

• Take a pan and roast vermicelli or semiya on a low flame for around 5 minutes. You can use bambino roasted ones also.
• Gather all the ingredients into a mixing bowl - roasted vermicelli, rice flour, whole wheat flour, chopped onion, chopped methi leaves, green chili paste, ginger and garlic paste, cumin, salt.

• Add water and curd to this bowl and mix it well. The batter should be of pouring consistency.

• If you have time, keep this aside for 10 to 15 minutes. I usually mix everything except onion and methi leaves and keep it aside. While the dosa mixture is soaking up, I will chop onion and methi leaves. By doing this, we can efficiently utilize the time.

• Now heat the dosa pan and add a tsp of oil.

• Pour a ladle full of semiya dosa batter and spread it slowly and evenly.

• Cover it with a lid and cook on medium to low flame for 2 to 3 minutes.

• Flip the vermicelli dosa and let it cook for a couple of more minutes on this side also. You can even add a tsp of oil to this side.

• Remove from the pan once the dosa is cooked well on both sides.
• Serve it hot. Cooled semiya uttapam will also taste good so, you can make this recipe for a lunch box.

Recipe Notes and variations:

• Nowadays, millet vermicelli is also available. You can use it instead of regular vermicelli to make this recipe healthy. Though, I used a regular one in this semiya uttapam recipe.
• Roasting of vermicelli will reduce the cooking time of bambino dosa.
• You can add coriander leaves, mint leaves, spring onions, and even spinach to this batter.
• Curd is optional, but it will give a light tanginess to the dosa that will taste good.
• I have used coconut yogurt to make it vegan.
• You can also add veggies that can be cooked fastly like carrots, beetroot, radish, zucchini, or even ridge gourd to this dosa. Grate the veggies and add them to the batter. 
• To make this recipe gluten-free, use millet semiya and substitute whole wheat flour with rice flour or millet flour.

You might be interested in similar instant dosa recipes, take a look!

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