Semiya Kichadi is a delectable upma kichadi made with rava/semolina and semiya/vermicelli with fresh ground coconut ginger paste. Sounds unique and unusual, huh? But that coconut and ginger paste is the secret behind the deliciousness of this recipe. Check out how to prepare this semiya kichadi with step-wise pictures.
Semiya Kichadi
Ninety percent of the time, I pack the lunch for all of us. Some days kiddo wants to have the school lunch, so on those days, I skip packing the dabbas, and we all eat out. But that happens only two percent of the time. So who packs the remaining eight percent of the time? The husbandman. When I am sick or during my prod release, packing lunch boxes is M’s job.
This semiya kichadi is one of his trademark dishes. Both vaandu and I love this very much, and yes this time, he made this exclusively for the marathon. I just clicked the pictures. I know it’s a cheat post, but when it comes to Vaandu’s lunchbox series, I cannot skip this. When we make this in the mornings, we only add peas. But you can add carrots, beans and make it more colorful.
M loves to recreate restaurant recipes. This kichadi is his take on Saravana Bhavan style rava kichadi. As kiddo likes semiya much, rava kichadi became semiya kichadi. A couple of years ago I posted “Appa’s Semiya Upma” recipe which is also M’s semiya upma recipe. :-) Err I posted my version of rava kichadi too. You can find the rava kichadi recipe in this link. Now let’s learn how to prepare this yummylicious semiya kichadi.
Semiya Kichadi Recipe
Semiya Kichadi is a delectable upma kichadi made with rava/semolina and semiya/vermicelli with fresh ground coconut ginger paste.
Ingredients:
- Roasted Semiya – 1 cup
- Roasted Rava – ½ cup
- Thinly Sliced Onions – ⅓ cup
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Urad Dal – 1 tsp
- Channa Dal – 1 tsp
- Cumin Seeds – ½ tsp
- Green Chili – 2
- Hing – a pinch
- Frozen Peas – 2 tbsps
- Salt – 1 tsp
- Turmeric Powder – ¼ tsp
- Cilantro – to garnish
- Water – 3 cups
- To grind:
- Grated Coconut – ¼ cup
- Ginger – ½ inch piece
- Water – 1 to 2 tbsps
Prep-Work:
- Cut the onions thinly and green chili into small pieces.
- Thaw the frozen peas by soaking it in water for 5 minutes or microwaving it for one minute.
- Grind the coconut and ginger by adding 1 to 2 tbsps of water.
Steps:
- Heat the pan and add the oil.
- When the oil is hot, add the mustard seeds, urad dal, channa dal, cumin seeds, and hing.
- When the mustard seeds splutter, add the chopped onion and green chili.
- Saute until they turn translucent and then add peas and cook for two minutes.
- Now add the ground coconut paste, salt, and turmeric powder.
- Mix well and let it cook for a couple of minutes.
- Now add the three cups of water and bring it to boil.
- Slowly add the roasted semiya and rava. Keep stirring while adding the rava and semiya so that it doesn’t form lumps.
- Reduce the heat to low and it the rava and semiya cook.
- Keep stirring for every two minutes.
- When the rava and semiya mix has absorbed 90% of the water, turn off the heat and cover it with the lid.
- Allow it to cool for five minutes, and that’s it.
Semiya Rava Kichadi is ready. Garnish it with cilantro and serve hot with chutney or sambar.
Notes:
- You can vary the rava and semiya proportion according to your preference.
- Also, you can add more veggies like carrots, beans, and cabbage even.
- We usually add more water for kichadi than regular upma, and also we prefer the thick porridge consistency. But if you don’t like it that way, reduce the water by 1 cups and add just 2 cups of water.
- Make sure you keep mixing the kichadi while adding the rava and semiya, if not they clog and form lumps.
- Last but not the least, adjust the salt and spice as per your preference.
📖 Recipe
Semiya Kichadi
Ingredients
- 1 cup Roasted Semiya
- ½ cup Roasted Rava
- ⅓ cup Thinly Sliced Onions
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Channa Dal
- ½ tsp Cumin Seeds
- 2 Green Chili
- a pinch Hing
- 2 tbsps Frozen Peas
- 1 tsp Salt
- ¼ tsp Turmeric Powder -
- Cilantro to garnish
- 3 cups Water
To grind:
- ¼ cup Grated Coconut
- Ginger ½ inch piece
- 1-2 tbsps Water
Instructions
Prep-Work:
- Cut the onions thinly and green chili into small pieces.
- Thaw the frozen peas by soaking it in water for 5 minutes or microwaving it for one minute.
- Grind the coconut and ginger by adding 1 to 2 tbsps of water.
Steps:
- Heat the pan and add the oil.
- When the oil is hot, add the mustard seeds, urad dal, channa dal, cumin seeds, and hing.
- When the mustard seeds splutter, add the chopped onion and green chili.
- Saute until they turn translucent and then add peas and cook for two minutes.
- Now add the ground coconut paste, salt, and turmeric powder.
- Mix well and let it cook for a couple of minutes.
- Now add the three cups of water and bring it to boil.
- Slowly add the roasted semiya and rava. Keep stirring while adding the rava and semiya so that it doesn't form lumps.
- Reduce the heat to low and it the rava and semiya cook.
- Keep stirring for every two minutes.
- When the rava and semiya mix has absorbed 90% of the water, turn off the heat and cover it with the lid.
- Allow it to cool for five minutes, and that's it.
- Semiya Rava Kichadi is ready. Garnish it with cilantro and serve hot with chutney or sambar.
Notes
- You can vary the rava and semiya proportion according to your preference.
- Also, you can add more veggies like carrots, beans, and cabbage even.
- We usually add more water for kichadi than regular upma, and also we prefer the thick porridge consistency. But if you don't like it that way, reduce the water by 1 cups and add just 2 cups of water.
- Make sure you keep mixing the kichadi while adding the rava and semiya, if not they clog and form lumps.
- Last but not the least, adjust the salt and spice as per your preference.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87.
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Adding coconut paste is new to me vidhya, i too make something similar with rava, love the flavors here with that soft and mushy khichidi!!! A perfect meal for the dabba!!! your hubby has made it so nicely, sounds delicious!!!
:-) Thanks
This dish is so interesting with the addition of the coconut ginger paste. We make rawa kichadi but never made this one.Super dish Srividhya!
Thanks a lot.
Never tried khichdi with semiya and addition of coconut milk is also new for me.
It’s not coconut milk Preeti. I just added fresh coconut. Thanks
I add grated ginger and coconut to upma / khichdi but the paste version sounds interesting to me. I wouldn’t mind eating this for any meal.
:-) Thanks a lot.
I have only made kichadi with rava. Great idea to use semiya as well to make kichadi. Full of flavor and filling as well as a lunch box recipe.
Thanks, Sandhya.
I have never added coconut in semiya but this khichdi is making me want to try this combo. I love semiya in any forms so will try this for me.
Please do try Sapana. Thanks
Rava and semiya khichidi is such an amazing combination, very delicious .. Your hubby does a good job cooking vidhya!! Glad to see him contribute to the marathon :) This is such a fantastic idea and he did nail recreating the khicidi !!
he he. He doesn’t have an option. Thanks Manjula
How sweet to include your husband’s recipe in the BM. I think we should request husbands to go more often in the kitchen as they come up with some unique, healthy recipes. This semiya khichdi is new to me but looks appetizing.
True Mayuri. We should do that. :-) Thanks much!
Wow this is surely different yaar, very colourful and good that your kid likes this..:)
:-) Thanks
Wow, that is a gourmet version of simple everyday rava upma. Love that coconut-ginger paste in there — must add so much flavor to the dish. Pinned to try soon. Thanks to your hubby for the lovely recipe.
:-) Thanks much.
When your better half knows cooking, it is such a luck. The kichdi with rava and semiya combination looks great. The addition of the coconut must take the flavour to the next level. Yum..
Very true Gayathri. Thanks.
Adding coconut paste is quite an interesting addition. My mom also add both rava and semiya together in Kichadi. Excellent dish, i would love to have this khichadi with some sugar along with.
:-) :-)
that’s a unique addition of coconut paste.
:-)
Wow! This combination is unique, Srividhya. I am not sure if my kids would take this for their lunch boxes but I am sure I would love to have this for my lunch. Sounds very yumm, specially the addition of coconut paste. Super!
Thanks, Harini. :-)
Wow ! very interesting recipe to cook this khichadi. I love the coconut flavoring in it, and this is a unique style of preparing seviya khichadi. Bookmarking this to try soon.
Thanks, Vaishali. :-)
I usually make kichadi only with Rava ,adding semiya is a yummy twist .Indeed kids are full of surprises and this sure would be a super hit!!
Thanks, Sharmi.
I have made rava and semiya khichadi separately, but it’s new to me to make khichadi with both and also love the addition of coconut paste. Your hubby did a great job, it sounds delicious!!!
Thank you, Sandhiya.