Semiya Bhath (Bath) Recipe with step by step pictures. This is a light breakfast recipe with Vermicelli and veggies that is delicious and flavorful. It can be served as a evening snack as well.
Semiya Bhath (Bath)
Semiya upma is a common recipe made during busy mornings in my home. Amma keeps it simple, she just tempers basic spices like mustard, urad dal, curry leaves in oil and saute onion, chilli and ginger. Then add in semiya and water. Cook till done and serve it up. Most of the days my mom's semiya upma ends up mushy and sticky. Even though it doesn't look appetizing we had it. No choice for us during that busy time.
Ingredients for Semiya Bhath
- Semiya / Vermicelli - 1 packet / 150 grams
- Water - as needed to boil semiya
- Salt as needed
For Masala:
- Oil - 1 tbsp
- Ghee - 1 tbsp
- Cinnamon / Pattai - 1 inch stick
- Bay Leaf / - 1 small leaf
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Cardamom / Elachi - 4
- Onion - 1 large chopped finely
- Green Chilli - 1 chopped finely
- Curry leaves - 1 spring
- Ginger - 1 tbsp grated
- Tomato - 1 large chopped finely
- Carrot - 1 chopped finely
- Beans - 10 chopped finely
- Peas - ½ cup ( I used frozen)
- Chilli powder - 1 tsp
- Coriander Powder / Malli podi - 1 tbsp
- Turmeric Powder / Manjal Podi - 1 tsp
- Garam Masala Powder - 1 tsp ( Click here for Recipe )
- Cumin Powder / Jeera Powder - 1 tsp
- Salt to taste
- Water - 1 cup
- Lemon Juice as needed
Cooking semiya/ vermicelli can be quite tricky, because it is quite starchy and gets over cooked within seconds and also it depends on the amount of water you add. If you add a little more water, then you will get a pasty, mushy semiya upma.
My perimma(Aunt) showed me a cool way to make the perfect fluffy upma. She cooked the semiya just like pasta and drain them. Then she makes it like traditional upma. This way you get the perfect non sticky upma all the time.
I followed her steps and made this masala semiya bhath. And it was yummy. So here you go to the recipe..
How to Make Semiya Bhath
- Start by cooking the semiya. Boil lots of water in a large pot.
- When it starts to boil, add in salt. Now add in the semiya and cook for 5 to 8 mins till the semiya is done.
- Keep a eye on the semiya and it can turns mushy easily. Once it is cooked, drain it and set aside.
- Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.
- Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.
- Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins.
- Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.
- Now add in all the spice powders and salt. Mix well and cook for a min.
- Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender.
- There should be some sauce left in the kadai. Because when you add the cooked semiya it absorbs all the masala.
- If there is not water or saucy kind of stuff left in the kadai. Add in some more water.
- Now add in the cooked semiya and toss well with the masala. Stir for couple of mins so the semiya gets heated all the way through.
- Cover and simmer for 5 mins so the flavors will get united.
- Squeeze in some lemon juice and mix well.
- Serve hot.
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Semiya Bhath (Bath) Recipe
Ingredients
- 1 packet / 150 grams Semiya / Vermicelli
- Water - as needed to boil semiya
- Salt as needed
- For Masala:
- 1 tbsp Oil
- 1 tbsp Ghee
- 1 inch stick Cinnamon / Pattai
- 1 small leaf Bay Leaf /
- 1 tsp Fennel Seeds / Sombu / Saunf
- 4 Cardamom / Elachi
- 1 Onion large chopped finely
- 1 Green Chilli chopped finely
- 1 Curry leaves spring
- 1 tbsp Ginger grated
- 1 large Tomato chopped finely
- 1 Carrot chopped finely
- 10 Beans chopped finely
- ½ cup Peas I used frozen
- 1 tsp Chilli powder
- 1 tbsp Coriander Powder / Malli podi
- 1 tsp Turmeric Powder / Manjal Podi
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder / Jeera Powder
- Salt to taste
- 1 cup Water
- Lemon Juice as needed
Instructions
- Start by cooking the semiya. Boil lots of water in a large pot.
- When it starts to boil, add in salt. Now add in the semiya and cook for 5 to 8 mins till the semiya is done.
- Keep a eye on the semiya and it can turns mushy easily. Once it is cooked, drain it and set aside.
- Heat oil and ghee in a large kadai. Add in cinnamon, bay leaf, cardamom, fennel seeds and saute for 30 sec.
- Now add in onions, green chilli, ginger, curry leaves and cook for couple of mins.
- Once the onions is wilted, Add in the veggies and saute for 5 to 8 mins.
- Once the raw smell is gone add in the tomatoes and frozen peas. Mix well and cook for 2 mins.
- Now add in all the spice powders and salt. Mix well and cook for a min.
- Now add in some water and mix well. Cover the kadai and cook this for 10 mins till everything is cooked and tender.
- There should be some sauce left in the kadai. Because when you add the cooked semiya it absorbs all the masala.
- If there is not water or saucy kind of stuff left in the kadai. Add in some more water.
- Now add in the cooked semiya and toss well with the masala. Stir for couple of mins so the semiya gets heated all the way through.
- Cover and simmer for 5 mins so the flavours will get united.
- Squeeze in some lemon juice and mix well.
- Serve hot.
Semiya Bhath (Bath) Recipe Step by Step
poorni chandru
Heyyy..this s awesome!!i always make a sticky semiya upma!!this s a cool trick..and i never thot of this trick.it looks really yummy..by making this way,i can make my 5yr old son to have it with joy..ll try this for sure..thanks for sharing.
Hamaree Rasoi
Delicious and colorful looking preparation.
Deepa
Anonymous
Dear Aarthi,
Your blog is very nice.
I noticed a small pop up comming for each page / visit for facebook likes.
Its really disturbing.
Please remove that if you can. Its not user friendly... pop up keeps comming down, not able to scrolll to the bottom of the page.
Hope you understand.
Thanks much!
pria
Wow, what a coincidence im allset to make it tonight for our dinner, yours looks sp Perfect
Anonymous
Hi,
I tried this tip for cooking vermicilli.. Thanks a ton for an awesome tip.
jerin jose
Very nice recipe
shamya
I made it but it still got sticking😳😳😳
Aarthi
@shamyaYou have to cook semiya perfectly, dont over cook
LoVeLy AsH
Are you using roasted Semiya here?
Aarthi
@LoVeLy AsHYes i have used roasted semiya
Aarthi
@LoVeLy AsHYes i have used roasted semiya
malathybalaji
I just love all your receipes..and your step pictorial explanations are awesome...it makes me feel any kind of receipe a simple one
Tapan
Excellent. Came out delicious. Thanks
. Tapan. The Master of the House.
Les Miserables
🙂