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Rawa Semiya Khichadi

A classic breakfast dish made with rawa and vermicelli (semiya)

Rawa Semiya Khichadi

Recipe rating: N/A
Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



A classic breakfast dish made with rawa and vermicelli (semiya)


  • 1 cup rawa

  • 1 cup vermicelli

  • 1 big onion

  • 4 green chillies

  • 1 small tomato

  • 1 cup mixed vegetables cut into small pieces (carrot, beans, green peas, capsicum, potato)

  • a small piece of ginger

  • 4 garlic pearls

  • For seasoning
  • 1 teaspoon Fennel seeds (Sombu / Ani seeds)

  • 1 small size Bay Leaf

  • 2 cloves

  • 1 small size cinnamon stick

  • 1 cardamom whole

  • Few cashew nuts

  • 8 tablespoon oil

  • 1 spring curry leaves

  • 1 teaspoon salt or as per taste

  • 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 it aside.
  • Chop onion lengthwise. Cut tomato into medium size pieces. Slit green chillies.
  • Chop garlic and ginger finely.  (You can use ginger garlic paste also).
  • In a kadai add the remaining oil and when it is hot add fennel seeds, bay leaf, cloves, cinnamon sticks, cardamom and fry for a while.
  • Add cashew nuts and fry just for few seconds.
  • Then add onions and green chillies, curry leaves and fry for two minutes.
  • Add ginger garlic pieces or the paste and fry for a while.
  • Then add the vegetables and mix well. 
  • Finally add tomato pieces and stir well.
  • Add turmeric powder, salt and the 4 1/2 to 5 cups of water and bring to boil.
  • When it starts boiling, reduce the flame and add the fried rawa and vermicelli and mix well.
  • Close with a lid and cook on slow fire stirring now and then till the rawa and vermicelli become soft and absorb all the water.
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