Close Window Print

Vermicelli upma | Semiya Rava Kichidi | Semiya Upma

Breakfast Recipes | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • 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

Instructions

  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.