Rawa Vermicelli Khichadi


  • 1 cup rawa
  • 1/2 cup vermicelli
  • one big onion
  • 4 green chillies
  • 1 carrot cut lengthwise
  • a small piece of ginger
  • 4 garlic pearls
  • 2 cloves
  • 1 cardamom whole
  • 8 tablespoon oil
  • 1 spring curry leaves
  • 1 teaspoon salt
  • a pinch of turmeric powder

Fry rawa and vermicelli separately in a tablespoon of oil on medium flame till it turn its colour slightly. Keep aside.
Grind garlic and ginger to a paste.
In a kadai put 4 tablespoon oil and when it is hot add cloves, cinnamon sticks and fry for a while. Then add onions cut lengthwise, green chillies split and fry for two minutes. Add ginger garlic paste and fry for a while. Now add carrot and curry leaves and fry nicely and add 3 cups of water. Add salt, a pinch of turmeric powder and bring to boil. When it starts boiling, reduce the flame and add the fried rawa and vermicelli and mix well. Cook on slow fire till the rawa and vermicelli become soft and absorb the water. Remove from fire and garnish with fried cashew nuts.


  1. Niranjana

    Hi Kamala, Just a quick question…cardamom or cinnamon which one should i use for this recipe? the ingredient list mentions cardamom but the method mentions cinnamon…

    • Hi Niranjana,

      You have to add both cardamom and cinnamon stick. It is omiited in the ingredients list and now I have added. Thank you for bringing it to my notice.

  2. Dear Mam,

    Good morning.I tried your recipe for my breakfast.really came out so good. I read your instruction very perfectly. Thank you so much.

  3. One more thing mam ,I did coconut chutny as a side dish.rather than that ,what can I prepare ?

  4. Hi Kamala,

    All your recepies of Semiya are good, in few varieties you had specified Rawa as ingredient. Is it Idly rawa or bombai rawa?


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