Tag Archives: Vermicelli

Semiya Bagala Bath


Whenever I want to have something different and exotic for lunch, I think about Semita Bagala Bath (Thayir semiya), as it is a complete meal which can be prepared with minimal effort. I generally follow my mom’s recipe for Semiya Bagala Bath. My sis and I are big fans of this dish, and Hubby joined the club after marriage. This is prepared similar to Curd Rice that is kept at buffets. Instead of adding Curd alone, Amma adds milk, curd approximately half the qty of milk and keeps it refrigrated. Ater 3 hours, it tastes amazing. This dish can be prepared for any party. I am sure this would be a table winner dish!

Semiya Bagala Bath

Preparation Time: 5 mins | Cooking Time : 15 mins | Standing Time : 3 hrs | Serves: 2

Recipe Category: Entree


Semiya (Vermicelli) -1 cup

Milk – 1 cup

Curd /Yogurt- 1/2 cup

Mustard seeds – 1/4 tsp

Curry Leaves – 1 spring

Green chillies – 1

Ghee / Oil – 1 tsp

To Garnish

Raisin – 2 tbsp

Cashews – 10

Sugar – 1/2 tsp (optional)

Pomogranate seeds – 1/4 cup

Grapes – Handful

Salt – to taste



  • Add 1/2 tsp of ghee to the pan. When the ghee is hot, add cashews. when the cashews are half cooked, add raisins and cook till cashew are golden brown. Switch off and transfer to the plate. Without adding Ghee/oil, roast the semiya in the same pan for a minute (I used roasted semiya, but roasted again for the ghee fragrance). Transfer to a plate.


  • Add some more ghee to the pan. When it is hot, add mustard seeds, curry leaves and green chilli. When it splutters, add 1 cup of water, salt and sugar. When water starts boiling, add the semiya. When semiya is half cooked, add milk and cook till semiya becomes soft. If required, add some more water/milk. Switch off, and when the semiya comes to room temperature, add curd and mix well



  • Refrigerate for 3-4 hours. When you are about to eat, take it out of the refrigerator and add cashew, raisins, grapes and pomegranate. It might be a bit thick, coming straight out of the refrigerator. Add little milk/water in that case (I added some milk)


My Notes:

  • You can add urad dal while tempering
  • Grated Carrots and coriander leaves can also be used for garnish
  • Instead of adding milk, you can add curd fully
  • The dish can also be served without refrigerating

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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