Millet Vermicelli (Semiya)

Semiya upma on a busy morning, semiya payasam for a festival evening — this humble strand has fed Telugu families for generations. AruYami Millet Semiya keeps that tradition alive while leaving behind the refined flour that crept into modern packs.

Sourced From Rain-Fed Telangana Fields We work directly with small-scale millet farmers across Telangana and Andhra Pradesh, where foxtail millet and finger millet grow on rain-fed land the way they always have. No chemical inputs, no middlemen — just grain we can stand behind.

The Same Dish, Considerably Better Use it exactly as you would ordinary semiya. Temper with mustard seeds, curry leaves, and green chillies for a filling breakfast upma. Simmer with jaggery, cardamom, and warm milk for a semiya payasam that tastes like home. The fine strands cook through quickly and hold their shape beautifully. With whole-grain millets doing the work, every bowlful quietly supports sustained energy and keeps the family going longer between meals.