Semiya Kichadi


I like various upma varieties, but Hubby is big fan of dosa varieties. To make him eat upma, I add quite a bit of veggies and masala. Though rava kichadi is my favorite, after trying semiya kichadi, I liked its texture too. I made this kichadi very similar to vegetable pulao, by using vermicilli instead of rice. Here I used the roasted vermicelli. If you are using the unroasted one, just fry it till golden color is achieved and proceed with the process. Adding whole garam masala spices makes the kichadi flavorful.

Semiya Kichadi

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 4

Recipe Category: Breakfast


Vermicilli – 1 cup  

Onion – 1 finely chopped

Carrot – 1 thinely chopped

Capsicum – 1 thinely chopped 

Frozen peas – 3 tbsp

Frozen corn – 3 tbsp

Ginger garlic paste – 1/2 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Water – 2  cups

Turmeric powder – 1/8 tsp

Garam masala – 1/2 tsp

Cardamom pods – 2

Cinnamon – 1/8 stick

Cloves – 1

Bay leaves – 1

Fennel seeds powder – 1/8 tsp

Salt – as needed

Oil / ghee – 1 tbsp (I used oil)

Mustard seeds – 1/8 tsp


  •  Add oil to frying pan and add whole spices and mustard seeds. Once it splutters add and saute onion with ginger-garlic paste. When the onions turn translucent, add vegetables and saute till vegetables are cooked


  • Add  garam masala, cumin powder, coriander powder, Vermicilli and salt. sauté for one minute


  • Add 2 cups of water and 1 drop of oil/ghee (My  Amma tells me that adding oil/ghee at this stage enhances the consistency of kichadi). After the ingredients are cooked, take it off the heat. Serve with any chutney. 

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My Notes:

  • You can add any veggies of your choice
  • You can omit adding whole garam masala and ginger garlic paste, and make it the traditional way

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32 thoughts on “Semiya Kichadi

  1. Suda January 15, 2015 at 8:38 AM Reply

    I make this too, albeit in a slightly different way. I tend to boil and drain Semiya and then add as it reduces the starch. I also add Maggi Masala as the spice powder.

  2. Swathi June 21, 2014 at 10:38 PM Reply

    Delicious and healthy semiya kichadi, love the veggies.

  3. Babitha costa June 21, 2014 at 10:22 PM Reply

    i love semiya upma very much,looks yummy

  4. Susan Edelman June 21, 2014 at 7:12 AM Reply


  5. bridgetscrafts25 June 20, 2014 at 9:04 PM Reply

    Wow! Your food looks delish I feel like I could eat it all up! yum! Thanks for sharing your great recipes.
    Bridget ;>}

  6. swethadhaara June 20, 2014 at 1:41 PM Reply

    Yummy, I always use this veggie technique to make upma for my husband who just doesn’t like upmas at all. For me I love bombay rawa upma ans semiya upma..ghee fried cashew pieces would also be a great seasoning na…thanks for sharing!!

    • Traditionally Modern Food June 20, 2014 at 9:55 PM Reply

      Thanks Swetha:) v both r sailing on the same boat even my hubby s not a big fan of Upma..ya deep fried cashew enhance the flavor.. Totally agree:)

  7. Jess @ whatjessicabakednext June 20, 2014 at 12:42 PM Reply

    This looks super delicious!

  8. Ngan R. June 20, 2014 at 11:05 AM Reply

    Oh, I love dishes like these with vermicelli and lots of spices and veggies! Beautiful colors!

  9. My Kitchen Moments June 20, 2014 at 8:53 AM Reply

    Even i love upma varieties! Your semiya khichdi is mouthwatering…

  10. smithakal June 20, 2014 at 6:10 AM Reply

    i love them… a quick n healthy one..

  11. lapetitepaniere June 20, 2014 at 3:17 AM Reply

    Vidya, it looks very good 🙂

  12. kurinji June 20, 2014 at 1:44 AM Reply

    Healthy kichadi…

  13. ela hester June 20, 2014 at 12:48 AM Reply

    You are so good with all the spices..great dish!

    ela h.

  14. Lori June 19, 2014 at 11:16 PM Reply

    So many wonderful ingredients Vidya! Really wish I could taste it!

  15. Malar June 19, 2014 at 11:13 PM Reply

    I am as well a big fan of upma and specially Rava upma. Good to see this too….

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