Most of us make Semiya Upma or Rava Kichadi. Here, in this recipe, we are using both Semiya and Rava and making this delicious Vermicelli Sooji Bhath | Semiya Rava Kichadi. My kids like Semiya upma. They call it as Noodles upma. I always add mixed vegetables to upma to make it more healthier and tastier. In Semiya upma, most of the vegetables don’t get incorporated well with semiya like they do in Rava kichadi. But if we add Rava along with Semiya, the Kichadi will be thick and the vegetables will also be easily incorporated with Semiya and Rava. This Vermicelli Sooji Bhath can be served with Coconut Chutney or pickle!
1tbspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
3Green Chili
FewCurry leaves
Instructions
Dry Roasting Process
Heat a heavy bottomed pan. Add semiya and dry roast till its light brown. Its always better to roast the semiya even if you got the roasted semiya from shop. Take this roasted Semiya aside
In the same pan, add rava and dry roast till its light brown. Take this roasted rava aside
Tempering Process
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split bengal gram and fry till light brown
Next, add chopped green chili and few curry leaves, give a mix
Prepare Kichadi
Add onions to the pan and saute the onions till translucent. Next, add tomatoes and give a mix
To the pan, add the mixed vegetables and stir-fry for a minute
Next, add 4 cups of water to the pan. Stir well. Add the necessary salt and give a good mix
Bring to water to rolling boil. When the water starts to boil, add the roasted vermicelli and rava slowly and stir continously till they are combined with the water completely without any lumps
Close the pan and cook the kichadi in low flame till all the water is absorbed and the rava and semiya are cooked completely
Garnishing Time
Once the Semiya and Rava are cooked, add a teaspoon of ghee and garnish the kichadi with coriander leaves
Serving Time
Serve the delicious Vermicelli Sooji Bhath with Coconut Chutney or Lemon Pickle and enjoy your breakfast!
Video
Notes
Add ginger while tempering. Its good for digestion.Â
Adjust water according to the consistency of the kichadi you need. Generally the kichadi is little sticky than upma. Thats why I added 4 cups, but if you want like crumbly texture, you can limit the water to 3 cups.
Nutritional Info
Nutrition Facts
Vermicelli Sooji Bhath | Semiya Rava Kichadi
Amount Per Serving (0.5 Cup)
Calories 168Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 29g10%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS
DRY ROASTING PROCESS
Heat a heavy bottomed pan. Add semiya and dry roast till its light brown. Its always better to roast the semiya even if you got the roasted semiya from shop. Take this roasted Semiya aside. In the same pan, add rava and dry roast till its light brown. Take this roasted rava aside
TEMPERING PROCESS
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split bengal gram and fry till light brown. Next, add chopped green chili and few curry leaves, give a mix
PREPARE KICHADI
Add onions to the pan and saute the onions till translucent. Next, add tomatoes and give a mix. To the pan, add the mixed vegetables and stir-fry for a minute
Next, add 4 cups of water to the pan. Stir well. Add the necessary salt and give a good mix. Bring to water to rolling boil. When the water starts to boil, add the roasted vermicelli and rava slowly and stir continuously till they are combined with the water completely without any lumps.
Close the pan and cook the kichadi in low flame till all the water is absorbed and the rava and semiya are cooked completely
GARNISHING TIME
Once the Semiya and Rava are cooked, add a teaspoon of ghee and garnish the kichadi with coriander leaves
SERVING TIME
Serve the delicious Vermicelli Sooji Bhath with Coconut Chutney or Lemon Pickle and enjoy your breakfast!
