Vermicelli upma | Semiya Rava Kichidi | Semiya Upma

Semiya or Vermicelli Upma that has added vegetables or Mutton Masala and Garam Masala is called as Semiya Khichdi in Tamil Nadu. The Vermicelli is roasted along with Rava or Semolina in Ghee.

Semiya Khichdi is like the popular Semiya Upma but tastes different. It is perfect for morning tiffin or evening snack or a quick lunch.

In Tamil Nadu, the Mutton Masala and chopped Mint that is added at the end gives a nice aroma to the simple recipe. Semiya Kichdi is commonly found in any tiffin centre in Madras and of late, they have been serving Semiya Khichdi along with some variety Rice at lunch.

Sprinkle some Lemon juice on hot Semiya Khichdi and team it with pickle or Spice powder for a tasty meal.

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Vermicelli upma | Semiya Rava Kichidi | Semiya Upma



Semiya or Vermicelli sticks should be gently roasted in Ghee without breaking. If they are mixed too much they become a shapeless mass by the time Khichdi is cooked.

Some more tips:

  1. If you want colour, you can add Turmeric. I haven't.

  2. You could use Semolina (Rava) instead of Semiya, and cook in the same manner by using 1:3 cups of water.

  3. I have used frozen Peas. If you want to use fresh peas, fry them along with the Onions.

I have used the readymade Mutton Masala at the end for flavour. In case you do not have it, you could use Garam Masala.

Vermicelli upma | Semiya Rava Kichidi | Semiya Upma - Recipe Video

Vermicelli upma | Semiya Rava Kichidi | Semiya Upma

Breakfast Recipes | vegetarian
  • Prep Time 5 mins
  • Cook Time 20 mins
  • Total Time 25 mins
  • Servings 4


  • 1 1/4 cup Semiya
  • 1/4 cup Bombay Rava
  • 2 tbsp Oil
  • 2 tbsp Ghee
  • 1 cup Onions chopped
  • 2 tbsp Green Chillies chopped
  • 1/4 cup Carrot diced
  • 3 French Beans chopped
  • 2 tbsp Green Peas
  • 3 tbsp Tomatoes diced
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Black Gram
  • 1 tbsp Bengal Gram
  • 10 Cashew Nuts
  • Salt
  • 1 tsp Ginger Chopped
  • Mint Chopped - A little
  • Green Coriander chopped - a little
  • 3 cup Water
  • 1 tsp Lemon Juice


  1. Melt Ghee and roast Semiya on a low flame until they turn white. Then add Rava and roast more until Semiya turns golden without breaking. Remove from stove and let it cool.
  2. Heat oil, fry Cashew Nuts. While the Cashew Nuts are turning golden, add Mustard seeds, Black Gram, Bengal Gram and roast until they all turn golden.
  3. Then add Cumin seeds, Curry Leaves, Green Chilles and roast the seasoning. Add Onions and let them soften.
  4. Add chopped Ginger, doced Carrot and Beans and fry for 3-4 minutes.
  5. In the fried Carrot pieces, add water and boil on a high flame. Add semiya to the boiling water slowly, cover and cook for 7-8 minutes on a medium flame.
  6. After 8 minutes, remove the cover, mix gently. Add Green Coriander, Pudina and Mutton Masala, add Ghee and cook for another three minutes. Remove from the fire, cover and let it rest for two minutes and Semiya Khichdi is set.
  7. Serve by adding a dash of lemon juice.

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Vermicelli upma | Semiya Rava Kichidi | Semiya Upma