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5 from 1 vote

Semiya Kichadi

Semiya Kichadi is a delectable upma kichadi made with rava/semolina and semiya/vermicelli with fresh ground coconut ginger paste.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, tiffin
Cuisine: South Indian, TamilNadu
Servings: 3
Author: Srividhya G


  • Roasted Semiya - 1 cup
  • Roasted Rava - 1/2 cup
  • Thinly Sliced Onions - 1/3 cup
  • Oil - 1 tbsp
  • Mustard Seeds - 1 tsp
  • Urad Dal - 1 tsp
  • Channa Dal - 1 tsp
  • Cumin Seeds - 1/2 tsp
  • Green Chili - 2
  • Hing - a pinch
  • Frozen Peas - 2 tbsps
  • Salt - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Cilantro - to garnish
  • Water - 3 cups

To grind:

  • Grated Coconut - 1/4 cup
  • Ginger - 1/2 inch piece
  • Water - 1 to 2 tbsps



  • 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.


  • 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.


  • 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.