Rawa Semiya (Vermicelli) Khichadi


  • 1 cup rawa
  • 1 cup vermicelli
  • one big onion
  • 4 green chillies
  • 1 small tomato
  • 1 cup mixed vegetables cut into small pieces (carrot, beans, green peas, capsicum, potato etc)
  • 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 cashewnuts
  • 8 tablespoon oil
  • 1 spring curry leaves
  • 1 teaspoon salt or as per taste
  • a pinch of turmeric powder
  • Water  4 and half to 5 cups (Depends upon the quality of rawa and semiya)


  1. Fry rawa and vermicelli separately in a tablespoon of oil on medium flame till it turn its colour slightly. Keep aside.
  2. Chop onion lengthwise.  Cut tomato into medium size pieces.  Slit green chillies.
  3. Chop garlic and ginger finely.  (Instead you can use ginger garlic paste also).
  4. In a kadai put the remaining oil and when it is hot add fennel seeds, bay leaf, cloves, cinnamon sticks, cardamom and fry for a while.
  5. Add cashew nuts and fry just for few seconds. Then add onions and green chillies, curry leaves and fry for two minutes.
  6. Add ginger garlic pieces or the paste and fry for a while.
  7. Then add the vegetables and mix well.  Finally add tomato pieces and stir well.
  8. Add turmeric powder, salt and the water and bring  to boil.
  9. When it starts boiling, reduce the flame and add the fried rawa and vermicelli and mix well.
  10. 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.

Serve with coconut chutney.


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