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Vermicelli Sooji Bhath | Semiya Rava Kichadi
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3.75 from 4 votes

Vermicelli Sooji Bhath | Semiya Rava Kichadi

Semiya Rava Kichadi, a combination of both Vermicelli and Sooji along with vegetables makes this bhath so rich and tasty.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dinner
Cuisine: Indian, South Indian, Tamil Nadu
Servings: 4 people
Calories: 168kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • ½ Cup Vermicelli (Semiya) 1 Cup - 250ml
  • ½ Cup Semolina (Sooji / Rava)
  • 1 Onion Finely Chopped
  • 1 Tomato Finely Chopped
  • 1 Cup Mixed Vegetables Beans, Carrot, Potato, Peas
  • 4 Cups Water
  • 1 tsp Salt Adjust As Needed
  • 1 tsp Ghee
  • 1 tbsp Coriander Leaves

For Tempering

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 3 Green Chili
  • Few Curry leaves


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!



  1. Add ginger while tempering. Its good for digestion. 
  2. 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.


Serving: 0.5Cup | Calories: 168kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g